Abstract
In this paper, the effect of ultrasound assisted extraction (UAE) combined with stirring and conventional technique of maceration of wild bilberry juice by-products has been studied. Juice by-products were subjected to conventional maceration by stirring, and ultrasound probe using four different ultrasonic intensities (4.4, 9.4, 13.4 and 16.7 W cm− 2). The anthocyanins and flavonol profile of the obtained extracts were studied by HPLC-DAD. UAE resulted in a decrease of monomeric anthocyanins. However, the total phenolic compounds was higher when ultrasound was used and the extracts obtained with this “green” technology were more antioxidants than the extracts obtained by conventional maceration. Lab parameters and absorbances at 420 and 520 nm showed greater recovery of yellow and red compounds when the ultrasonic intensity was higher.
Graphical Abstract
Similar content being viewed by others
References
Lee, J., Wrolstad, R.E.: Extraction of anthocyanins and polyphenolics from blueberry processing waste. J. Food Sci. 69(7), 564–573 (2004)
Tabaraki, R., Heidarizadi, E., Benvidi, A.: Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology. Sep. Purif. Technol. 98, 16–23 (2012)
Müller, D., Schantz, M., Richling, E.: High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices. J. Food Sci. 77(4), 340–345 (2012)
Peñarrieta, J.M., Tejeda, L., Mollinedo, P., Vila, J.L., Bravo, J.A.: Phenolic compounds in food. Bol. J. Chem. 31(2), 68–81 (2004)
Routray, W., Orsat, V.: Blueberries and their anthocyanins: factors affecting biosynthesis and properties. Comp. Rev. Food Sci. Food Saf. 10, 303–320 (2011)
Lin, Z., Fischer, J., Wicker, L.: Intermolecular binding of blueberry pectin-rich fractions and anthocyanin. J. Food Chem. 194, 986–993 (2016)
Nile, S.H., Park, S.W.: Edible berries: Bioactive components and their effect on human health. J. Nutr. 30(2), 134–144 (2014)
Kong, J.-M., Chia, L.-S., Goh, N.-K., Chia, T.-F., Brouillard, R.: Analysis and biological activities of anthocyanins. Phytochemistry 64(5), 923–933 (2003)
Pereira-Kechinski, C., Guimaraes, P.V.R., Noreña, C.P.Z., Tessaro, I.C., Marczak, L.D.F.: Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. J. Food Sci. 75(2), 173–176 (2010)
Jacotet-Navarro, M., Rombaut, N., Fabiano-Tixier, A.-S., Danguien, M., Bily, A., Chemat, F.: Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary. Ultrason. Sonochem. 27, 102–109 (2015)
Pradal, D., Vauchel, P., Decossin, S., Dhulster, P., Dimitrov, K.: Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from food by-products: extraction and energy consumption optimization. Ultrason. Sonochem. 32, 137–146 (2016)
Chemat, F., Fabiano-Tixier, A.-S., Abert Vian, M., Allaf, T., Vorobiev, E.: Solvent-free extraction of food and natural products. Trends Analyt. Chem. 71, 157–168 (2015)
Rombaut, N., Tixier, A.-S., Bily, A., Chemat, F.: Green extraction processes of natural products as tools for biorefinery. Biofuel Bioprod. Biorefin. 8, 530–544 (2014)
Tiwari, B.K.: Ultrasound: A clean, green extraction technology. Trends Anal. Chem. 71, 100–109 (2015)
Petigny, L., Périno-Issartier, S., Wajsman, J., Chemat, F.: Batch and Continuous Ultrasound Assisted Extraction of Boldo Leaves (Peumus boldus Mol.). Int. J. Mol. Sci. 14, 5750–5764 (2013)
Carrera, C., Ruiz-Rodríguez, A., Palma, M., Barroso, C.G.: Ultrasound assisted extraction of phenolic compounds from grapes. Anal. Chim. Acta. 732, 100–104 (2012)
Barba, F.J., Brianceau, S., Turk, M., Boussetta, N., Vorobiev, E.: Effect of alternative physical treatments (ultrasounds, pulsed electric fields, and high-voltage electrical discharges) on selective recovery of bio-compounds from fermented grape pomace. Food Bioproc. Tech. 8, 1139–1148 (2015)
Mason, T.J.: Large scale sonochemical processing: aspiration and actuality. Ultrason. Sonochem. 7(4), 145–149 (2000)
Chemat, F., Khan, M.K.: Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason. Sonochem. 18(4), 813–835 (2011)
Stojanovic, J., Silva, J.L.: Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, color and chemical properties of rabbiteye blueberries. J. Food Chem. 101(3), 898–906 (2007)
Pingret, D., Fabiano-Tixier, A.-S., Le Bourvellec, C., Renard, C.M.G.C., Chemat, F.: Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. J. Food Eng. 111(1), 73–81 (2012)
Martynenko, A., Chen, Y.: Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. J. Food Eng. 171, 44–51 (2016)
Singleton, V.L., Rossi, J.A.: Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16(3), 144–158 (1965)
Minolta: Precise Color Communication: Color Control from Feeling to Instrumentation. Minolta report. Japan (1994)
Hutchings, J.B.: Food Color and Appearance. Blackie Academic and Professional Publication, UK (1994)
Marquez, A., Serratosa, M.P., Varo, M.A., Merida, J.: Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of tempranillo grapes. J. Agric. Food Chem. 62(31), 7897 – 7902 (2014)
Monzocco, L., Anese, M., Nicoli, M.C.: Antioxidant properties of tea extracts as affected by processing. Lebensm. Wiss. Technol. 31, 694–698 (1998)
He, B., Zhang, L.-L., Yue, X.-Y., Liang, J., Jiang, J., Gao, X.-L., Yue, P.-X.: Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chem. 204, 70–76 (2016)
Galvan d’Alessandro, L., Kriaa, K., Nikov, I., Dimitrov, K.: Ultrasound assisted extraction of polyphenols from black chokeberry. Sep. Purif. Technol. 93, 42–47 (2012)
Floros, J.D., Liang, H.: Acoustically assisted diffusion through membranes and biomaterials. Food Technol. 48, 79–84 (1994)
Pingret, D., Fabiano-Tixier, A.-S., Chemat, F.: Degradation during application of ultrasound in food processing: A review. Food Control. 31, 593–606 (2013)
Portenlänger, G., Heusinger, H.: Chemical reactions induced by ultrasound and c-rays in aqueous solutions of L-ascorbic acid. Carbohydr. Res. 232, 291–301 (1992)
Sadilova, E., Carle, R., Stintzing, F.C.: Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Mol. Nutr. Food Res. 51(12), 1461–1471 (2007)
Tiwari, B.K., O’Donnell, C.P., Patras, A., Cullen, P.J.: Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. J. Agric. Food Chem. 56(21), 10071–10077 (2008)
Caminiti, I.M., Noci, F., Muñoz, A., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.: Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Food Chem. 124(4), 1387–1392 (2011)
Mikulic-Petkovsek, M., Slatnar, A., Stampar, F., Veberic, R.: HPLC–MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species. Food Chem. 135(4), 2138–2146 (2012)
Boulton, R.: The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am. J. Enol. Vitic. 52, 67–87 (2001)
Serratosa, M.P., López-Toledano, A., Mérida, J., Medina, M.: Changes in color and phenolic compounds during the raisining of grape cv. Pedro Ximénez. J. Agric. Food Chem. 56(8), 2810–2816 (2008)
Zheng, W., Wang, S.Y.: Oxygen Radical Absorbing Capacity of Phenolics in Blueberries, Cranberries, Chokeberries, and Lingonberries. J. Agric. Food Chem. 51(2), 502–509 (2003)
Wang, S.Y., Chen, C., Sciarappa, W., Wang, C.Y., Camp, M.J.: Fruit Quality, Antioxidant Capacity, and Flavonoid Content of Organically and Conventionally Grown Blueberries. J. Agric. Food Chem. 56(14), 5788–5794 (2008)
Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O’brien, C., Lischner, N., Ehlenfeldt, M., Kalt, W., Krewer, G., Mainland, C.M.: Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J. Agric. Food Chem. 46(7), 2686–2693 (1998)
Namiesnik, J., Vearasilp, K., Kupska, M., Ham, K.-S., Kang, S.-G., Park, Y.-K., Barasch, D., Nemirovski, A., Gorinstein, A.: Antioxidant activities and bioactive components in some berries. Eur. Food Res. Technol. 237(5), 819–829 (2013)
Acknowledgements
The authors thank the financial support from the University of Cordoba, to carry out the stay of M Angeles Varo. Acknowledgments are also addressed to University of Avignon and Naturex for their help on the realization of this work.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Varo, M.A., Jacotet-Navarro, M., Serratosa, M.P. et al. Green Ultrasound-Assisted Extraction of Antioxidant Phenolic Compounds Determined by High Performance Liquid Chromatography from Bilberry (Vaccinium Myrtillus L.) Juice By-products. Waste Biomass Valor 10, 1945–1955 (2019). https://doi.org/10.1007/s12649-018-0207-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12649-018-0207-z