Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace

作者：Simsek Meric; Sumnu Gulum^*; Sahin Serpil

来源：Separation Science and Technology (Philadelphia), 2012, 47(8): 1248-1254.

DOI：10.1080/01496395.2011.644616

• antiradical efficiency
• fruit pomace
• microwave extraction
• phenolic
• sour cherry

Microwave assisted extraction of sour cherry pomace at different conditions were compared with conventional extraction in terms of total phenolic content and antiradical efficiency. Total phenolic content and antiradical efficiency at the optimum conditions (700 W, ethanol-water, 12 min, 20 mL solvent/ g solid) of microwave assisted extraction were 14.14 mg GAE/g sample and 28.32 mg DPPH center dot/g sample, respectively. Total phenolic content and antiradical efficiency of extracts obtained by conventional extraction were 13.78 mg GAE/g sample and 24.74 mg DPPH center dot/g sample, respectively. Microwave assisted extraction increased antiradical efficiency and concentration of phenolic acids and shortened extraction time significantly.

• 出版日期2012