Skip to main content
SpringerLink
Log in

Green Ultrasound-Assisted Extraction of Antioxidant Phenolic Compounds Determined by High Performance Liquid Chromatography from Bilberry (Vaccinium Myrtillus L.) Juice By-products

  • Original Paper
  • Published:
Waste and Biomass Valorization Aims and scope Submit manuscript

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

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. Lee, J., Wrolstad, R.E.: Extraction of anthocyanins and polyphenolics from blueberry processing waste. J. Food Sci. 69(7), 564–573 (2004)

    Article  Google Scholar 

  2. 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)

    Article  Google Scholar 

  3. 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)

    Article  Google Scholar 

  4. 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)

    Google Scholar 

  5. Routray, W., Orsat, V.: Blueberries and their anthocyanins: factors affecting biosynthesis and properties. Comp. Rev. Food Sci. Food Saf. 10, 303–320 (2011)

    Article  Google Scholar 

  6. Lin, Z., Fischer, J., Wicker, L.: Intermolecular binding of blueberry pectin-rich fractions and anthocyanin. J. Food Chem. 194, 986–993 (2016)

    Article  Google Scholar 

  7. Nile, S.H., Park, S.W.: Edible berries: Bioactive components and their effect on human health. J. Nutr. 30(2), 134–144 (2014)

    Article  Google Scholar 

  8. 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)

    Article  Google Scholar 

  9. 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)

    Article  Google Scholar 

  10. 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)

    Article  Google Scholar 

  11. 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)

    Article  Google Scholar 

  12. 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)

    Article  Google Scholar 

  13. 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)

    Article  Google Scholar 

  14. Tiwari, B.K.: Ultrasound: A clean, green extraction technology. Trends Anal. Chem. 71, 100–109 (2015)

    Article  Google Scholar 

  15. 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)

    Article  Google Scholar 

  16. 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)

    Article  Google Scholar 

  17. 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)

    Article  Google Scholar 

  18. Mason, T.J.: Large scale sonochemical processing: aspiration and actuality. Ultrason. Sonochem. 7(4), 145–149 (2000)

    Article  MathSciNet  Google Scholar 

  19. Chemat, F., Khan, M.K.: Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason. Sonochem. 18(4), 813–835 (2011)

    Article  Google Scholar 

  20. 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)

    Article  Google Scholar 

  21. 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)

    Article  Google Scholar 

  22. 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)

    Article  Google Scholar 

  23. Singleton, V.L., Rossi, J.A.: Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16(3), 144–158 (1965)

    Google Scholar 

  24. Minolta: Precise Color Communication: Color Control from Feeling to Instrumentation. Minolta report. Japan (1994)

  25. Hutchings, J.B.: Food Color and Appearance. Blackie Academic and Professional Publication, UK (1994)

    Book  Google Scholar 

  26. 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)

  27. Monzocco, L., Anese, M., Nicoli, M.C.: Antioxidant properties of tea extracts as affected by processing. Lebensm. Wiss. Technol. 31, 694–698 (1998)

    Article  Google Scholar 

  28. 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)

    Article  Google Scholar 

  29. 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)

    Article  Google Scholar 

  30. Floros, J.D., Liang, H.: Acoustically assisted diffusion through membranes and biomaterials. Food Technol. 48, 79–84 (1994)

    Google Scholar 

  31. Pingret, D., Fabiano-Tixier, A.-S., Chemat, F.: Degradation during application of ultrasound in food processing: A review. Food Control. 31, 593–606 (2013)

    Article  Google Scholar 

  32. 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)

    Article  Google Scholar 

  33. 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)

    Article  Google Scholar 

  34. 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)

    Article  Google Scholar 

  35. 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)

    Article  Google Scholar 

  36. 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)

    Article  Google Scholar 

  37. 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)

    Google Scholar 

  38. 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)

    Article  Google Scholar 

  39. 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)

    Article  Google Scholar 

  40. 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)

    Article  Google Scholar 

  41. 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)

    Article  Google Scholar 

  42. 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)

    Article  Google Scholar 

Download references

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

  1. Departamento de Química Agrícola, Facultad de Ciencias, Fruit Processing, Universidad de Córdoba, Ed, Marie Curie, Campus de Rabanales, 14014, Córdoba, Spain

    M. A. Varo, M. P. Serratosa & J. Mérida

  2. Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, 84000, Avignon, France

    M. Jacotet-Navarro, A.-S. Fabiano-Tixier & F. Chemat

  3. ORTESA, LabCom Naturex–Université d’Avignon, 84000, Avignon Cedex, France

    M. Jacotet-Navarro, A.-S. Fabiano-Tixier, A. Bily & F. Chemat

  4. Naturex, 250 rue Pierre Bayle, BP 81218, 84911, Avignon Cedex 9, France

    M. Jacotet-Navarro & A. Bily

Authors
  1. M. A. Varo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Jacotet-Navarro
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. P. Serratosa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. Mérida
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. A.-S. Fabiano-Tixier
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. A. Bily
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. F. Chemat
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. P. Serratosa.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

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

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12649-018-0207-z

Keywords

Search

Navigation