Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants

Abstract

Sustainable extraction techniques (ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and pressurized-liquid extraction (PLE)) were applied and compared with conventional solvent extraction to evaluate their efficiency in maximizing the bioactive compound content and antioxidant activity of black and red currants. The influence of ethanol concentrations (30%, 50%, 70%) were studied in all extraction methods, while different temperatures (30, 50, 70 °C/80, 100, 120 °C) were evaluated in UAE and PLE, respectively. Generally, higher total phenolics were determined in black currant extracts (1.93–3.41 g GAE/100 g) than in red currant extracts (1.27–2.63 g GAE/100 g). The results showed that MAE was the most efficient for the extraction of bioactives from black currants, with 3.41 g GAE/100 g and 0.7934 g CE/100 g, while PLE provided the highest TP and TF for black currant samples (2.63 g GAE/100 g and 0.77 g CE/100 g). Extracts obtained by MAE (10 min, 600 W, 30% ethanol) and PLE (50% ethanol, 10 min, 120 °C) had the highest antioxidant activity, as determined by various in vitro assays (DPPH, FRAP, and ABTS). In conclusion, sustainable extraction techniques can be considered an efficient tool to maximize the content of bioactive antioxidants from black and red currants.

A Comparative Study between Conventional and Advanced Extraction Techniques: Pharmaceutical and Cosmetic Properties of Plant Extracts

“…From these results, it is evident that the extraction yield of advanced methods (MAE, UAE, and HAE) is superior to conventional methods. For MAE, the direct heat kinetics affects the cellular wall of the plant, producing a high diffusion and increasing the partition rate of the solute into the solid matrix [ 9 , 10 , 11 ]. In the case of UAE and HAE, it can also be attributed to the effect of cavitation induced by the high ultrasound intensity [ 12 ].…”

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness

“…Given the global pandemic of chronic diseases, many of which are directly related to obesity, immense efforts are being made to highlight the importance of higher consumption of fruit and vegetables as a preventive measure [ 1 , 2 ]. In this case, foods with distinct functional properties have attracted particular attention because of their promising health benefits [ 3 , 4 ]. Strawberry ( Fragaria x ananassa Duch.)…”

Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling

“…Generally, extraction techniques have been modified to reduce the consumption of resources and improve the quality and yield of the final products [ 2 ]. For this purpose, various emerging extraction methods deploy utilization of ultrasounds, pulsed electric fields, microwaves (MAE), pressurized liquids, and supercritical fluids in order to accelerate and improve extraction process [ 3 , 4 , 5 , 6 ]. The main goal in developing novel extraction techniques is the ability to achieve high process efficiency, and high yields from sustainable resources without the consumption of toxic chemicals and solvents [ 7 ].…”