Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology

Abstract

Cornelian cherry fruits are rich in health-related compounds. In the present study, the ultrasoundassisted extraction was used to maximize the recovery of anthocyanins and phenolic compounds from cornelian cherry. The optimal extraction conditions were determined and the influence of independent variables was checked through response surface methodology. The maximum recovery of anthocyanin and total phenolic compounds was obtained after 40 min at 30°C, when performing the extraction with aqueous ethanol of 80% and 60%, respectively. The major anthocyanins identified through HPLC were cyanidin-3-rutinoside and cyanidin-3-glucoside. The thermal degradation kinetic study revealed that up to 120°C, the anthocyanins from cornelian cherry were thermo-resistant, whereas at more severe temperatures were easily degraded. The kinetics of the heat-induced changes in total monomeric anthocyanins followed a first-order kinetic model, allowing to predict the thermal degradation parameters.

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

“…In order to determine the structure and morphological particularities of the co-microencapsulated anthocyanins and lactic bacteria in the biopolymeric matrix, the obtained powder was analyzed by confocal microscopy. The abundance of plant pigments with antioxidant properties in cornelian cherries has, along with their autofluorescence, been previously detailed by several other studies [18,30]. It is well known that phenolic compounds have a maximum absorption at 280 nm, carotenoids between 439 and 451 nm, and flavonoids and anthocyanins in the 520-580 nm range [31].…”

“…The detection of the anthocyanins was performed at a 520 nm wavelength. The chromatographic separation and identification of the targeted anthocyanins was assessed based on their retention times and peak areas with respect to their corresponding standard compounds (Sigma Aldrich, Darmstadt, Germany; Extrasynthese, Lyon, France) and to the chromatographic data stipulated in the literature [16][17][18].…”

“…The delphinidin-3-galactoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside contents were 4.31 mg/100 g DW, 12.73 mg/100 g DW and 9.12 mg/100 g DW, respectively. Dumitraşcu et al [18] analyzed the anthocyanins' content of cornelian cherries and revealed the presence of six compounds, out of which the highest content was registered for cyanidin-3-rutinoside. Nonetheless, Kucharska et al [26] assessed the anthocyanins from 26 different cultivars of cornelian cherries and reported the existence of five major anthocyanins: delphinidin, cyanidin, and pelargonidin glycosides.…”

Chemical analysis of callus extracts from toxic and non-toxic varieties of Jatropha curcas L.

“…UAE was performed with an ultrasound bath Branson (2510R-MTH, CT, USA) with automatic control of time and temperature and ultrasound frequency of 40 kHz. 500 mg of grounded biomass dry weight (dw) were placed into a 50 mL borosilicate glass conical Erlenmeyer flask, then 20 mL of ethanol 80% (v/v) were added, and sonicated at 40 ± 5 • C during 30 min (Pandey et al, 2018;Dumitraşcu et al, 2019). During sonication flasks were suspended in the water without contact with the bottom of the ultrasonic bath, subsequently they were vortexed.…”

Peer Review #2 of "Chemical analysis of callus extracts from toxic and non-toxic varieties of Jatropha curcas L. (v0.2)"

“…UAE was performed with an ultrasound bath Branson (2510R-MTH, CT, USA) with automatic control of time and temperature and ultrasound frequency of 40 kHz. 500 mg of grounded biomass dry weight (dw) were placed into a 50 mL borosilicate glass conical Erlenmeyer flask, then 20 mL of ethanol 80% (v/v) were added, and sonicated at 40 ± 5 °C during 30 min (Bazaldúa et al, 2019;Pandey et al, 2018;Dumitraşcu et al, 2019). During sonication flasks were suspended in the water without contact with the bottom of the ultrasonic bath, subsequently they were vortexed.…”