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Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods

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Abstract

In this study, the effects of microwave, ultrasound and the combination of ultrasound-microwave on the extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit were investigated. The effects of ultrasound treatment time, ultrasound power, microwave power (MP) and microwave treatment time on total phenolic content were investigated. Moreover, antioxidant activities (AA), pH values, total monomeric anthocyanin contents (TMAC), polymeric colour, colour density, polymeric colour ratio, vitamin C content, and concentrations of some of the phenolic compounds of extracts were also examined. In microwave-assisted extractions, the highest TPC (71.52 ± 4.16 mg GAE/g dry matter) was obtained when the samples were extracted at 360 W MP for 15 min at a solid:solvent ratio of 5:100. For ultrasound-assisted extraction (UAE), the conditions that gave the highest TPC value (54.55 ± 4.11 mg GAE/g dry matter) were 30 min extraction time, 35 W power, and 5:100 solid:solvent ratio. The process conditions of ultrasound-microwave combination extraction (UMAE), resulted in the highest TPC (72.03 ± 0.90 mg GAE/g dry matter) and AA (21.28 ± 0.60 mg DPPH/g dry matter), were found as 10 min microwave treatment at 180 W and 30 min ultrasound treatment at 35 W. The highest vitamin C content (166.60 mg ascorbic acid/100 g dry matter) was obtained in UAE process. The UMAE extracts, which provided 94.4% time-saving compared to maceration, had comparable TPC, higher AA, and higher (−) epicatechine and rutin contents. The bands found in the FTIR spectrum were detected to be associated with chlorogenic acid.

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Acknowledgements

LC MS-MS analysis was performed in METU Central Laboratory, Molecular Biology-Biotechnology Research and Development Center, Mass Spectroscopy Laboratory, Ankara, Turkey.

Funding

This study was funded by Ankara University, Ankara, Turkey through BAP project no 16L0443009.

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  1. Faculty of Engineering, Department of Food Engineering, Ankara University, Gölbaşı Campus, 06532, Ankara, Turkey

    Yaşar Özlem Alifakı, Özge Şakıyan & Asli Isci

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Conceptualization, YÖA, ÖŞ, and Aİ; methodology, YÖA, ÖŞ, and Aİ; software, YÖA; formal analysis, YÖA; investigation, YÖA; resources, ÖŞ; data curation, ÖŞ; writing—original draft preparation, YÖA; writing—review, and editing, ÖŞ and Aİ; visualization, YÖA; supervision, ÖŞ and Aİ; project administration, ÖŞ; funding acquisition, ÖŞ. All authors have read and agreed to the published version of the manuscript.

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Alifakı, Y.Ö., Şakıyan, Ö. & Isci, A. Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods. Food Measure 16, 4009–4024 (2022). https://doi.org/10.1007/s11694-022-01498-9

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