Extracting Antioxidants from Black Chokeberry Leaves
Author Information
Author(s): Maja Repajić, Ivona Elez Garofulić, Ena Cegledi, Erika Dobroslavić, Sandra Pedisić, Ksenija Durgo, Ana Huđek Turković, Jasna Mrvčić, Karla Hanousek Čiča, Verica Dragović-Uzelac, Volker Böhm
Primary Institution: University of Zagreb, Faculty of Food Technology and Biotechnology
Hypothesis
The study aims to determine the optimal conditions for extracting polyphenols from black chokeberry leaves using pressurized liquid extraction (PLE) and microwave-assisted extraction (MAE).
Conclusion
The PLE method yielded a higher antioxidant capacity and polyphenol content compared to the MAE method.
Supporting Evidence
- The optimal extraction conditions for PLE were found to be 150 °C, 5 min, and a sample-to-solvent ratio of 1:30 g/mL.
- MAE yielded lower total polyphenols compared to PLE, with optimal conditions at 70 °C and 5 min.
- Both extraction methods produced extracts with significant antioxidant capacities, but PLE extracts had higher values.
- The study identified 43 polyphenols in the extracts, with differences in their profiles depending on the extraction method.
- Antimicrobial activity was observed against Gram-positive bacteria but not against Gram-negative bacteria or yeasts.
Takeaway
This study found the best way to get antioxidants from black chokeberry leaves is by using high temperature and pressure, which helps extract more beneficial compounds.
Methodology
The study used pressurized liquid extraction and microwave-assisted extraction to optimize conditions for extracting polyphenols from black chokeberry leaves.
Limitations
The study did not explore the effects of different extraction times beyond the tested parameters.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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