Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications
In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–...
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2021
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oai:doaj.org-article:cb5db309bd50415482bad11b855ef9d02021-11-25T16:36:42ZExtraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications10.3390/app1122107292076-3417https://doaj.org/article/cb5db309bd50415482bad11b855ef9d02021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/10729https://doaj.org/toc/2076-3417In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–50 °C), time (15–45 min), and hydroalcoholic mixtures (60–100% ethanol, <i>v</i>/<i>v</i>) were studied. The highest antioxidant activity (29.83 ± 0.85 mg TE/g dw) was found in the extracts obtained using 60% ethanol at 40 °C for 15 min. The UAE process led to comparable values of 26.60 ± 0.53 mg TE/g dw at 40% amplitude and pulsed sonication (5 s on and 5 s off) for 12.5 min. Under these experimental conditions, the specific energy consumed was 1.91 kJ/g. The vitamin C content and its inhibitory activity against metabolic enzymes were evaluated in extracts with different antioxidant activity. A significant inhibitory effect against carbohydrate-metabolism-associated enzymes was identified for all the tested extracts, with an inhibitory effect against α-glucosidase higher than 75%, but with a lower effect against α-amylase. The extract obtained by CE (60% ethanol, 40 °C, 15 min) provided the highest vitamin C content of 39.9 ± 1.2 mg ascorbic acid/100 g dw. Four variants of the healthier jelly candies were formulated, with a vitamin C content of 0.34 mg ascorbic acid/100 g dw in samples with agar-agar and 0.70 mg ascorbic acid/100 g dw in samples with gelatin.Iuliana Maria EnacheÓscar Benito-RománGigi ComanCamelia VizireanuNicoleta StănciucDoina Georgeta AndronoiuLiliana MihalceaMaria Teresa SanzMDPI AGarticle<i>Cornus mas</i>antioxidantsconventional extractionultrasound-assisted extractionjelly candiesTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10729, p 10729 (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
<i>Cornus mas</i> antioxidants conventional extraction ultrasound-assisted extraction jelly candies Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 |
| spellingShingle |
<i>Cornus mas</i> antioxidants conventional extraction ultrasound-assisted extraction jelly candies Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Iuliana Maria Enache Óscar Benito-Román Gigi Coman Camelia Vizireanu Nicoleta Stănciuc Doina Georgeta Andronoiu Liliana Mihalcea Maria Teresa Sanz Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications |
| description |
In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–50 °C), time (15–45 min), and hydroalcoholic mixtures (60–100% ethanol, <i>v</i>/<i>v</i>) were studied. The highest antioxidant activity (29.83 ± 0.85 mg TE/g dw) was found in the extracts obtained using 60% ethanol at 40 °C for 15 min. The UAE process led to comparable values of 26.60 ± 0.53 mg TE/g dw at 40% amplitude and pulsed sonication (5 s on and 5 s off) for 12.5 min. Under these experimental conditions, the specific energy consumed was 1.91 kJ/g. The vitamin C content and its inhibitory activity against metabolic enzymes were evaluated in extracts with different antioxidant activity. A significant inhibitory effect against carbohydrate-metabolism-associated enzymes was identified for all the tested extracts, with an inhibitory effect against α-glucosidase higher than 75%, but with a lower effect against α-amylase. The extract obtained by CE (60% ethanol, 40 °C, 15 min) provided the highest vitamin C content of 39.9 ± 1.2 mg ascorbic acid/100 g dw. Four variants of the healthier jelly candies were formulated, with a vitamin C content of 0.34 mg ascorbic acid/100 g dw in samples with agar-agar and 0.70 mg ascorbic acid/100 g dw in samples with gelatin. |
| format |
article |
| author |
Iuliana Maria Enache Óscar Benito-Román Gigi Coman Camelia Vizireanu Nicoleta Stănciuc Doina Georgeta Andronoiu Liliana Mihalcea Maria Teresa Sanz |
| author_facet |
Iuliana Maria Enache Óscar Benito-Román Gigi Coman Camelia Vizireanu Nicoleta Stănciuc Doina Georgeta Andronoiu Liliana Mihalcea Maria Teresa Sanz |
| author_sort |
Iuliana Maria Enache |
| title |
Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications |
| title_short |
Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications |
| title_full |
Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications |
| title_fullStr |
Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications |
| title_full_unstemmed |
Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications |
| title_sort |
extraction optimization and valorization of the cornelian cherry fruits extracts: evidence on antioxidant activity and food applications |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/cb5db309bd50415482bad11b855ef9d0 |
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