Affiliation:
1. Department of Organic Chemistry, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania
2. Department of Bioresources and Polymer Science, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania
3. Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania
Abstract
This study aimed at establishing the optimal conditions for the classic extraction of phenolic compounds from Prunus spinosa L. fruits. The effects of different parameters, i.e., ethanol concentration in the extraction solvent (mixture of ethanol and water), operation temperature, and extraction time, on process responses were evaluated. Total phenolic content (TPC), total anthocyanin content (TAC), antioxidant capacity (AC), and contents of protocatechuic acid (PA), caffeic acid (CA), vanillic acid (VA), rutin hydrate (RH), and quercetin (Q) of fruit extracts were selected as process responses. A synergistic effect of obtaining high values of TPC, TAC, AC, PA, and VA was achieved for the extraction in 50% ethanol at 60 °C for 30 min. At a higher level of process temperature, the extraction of protocatechuic acid and vanillic acid was enhanced, but the flavonoids, i.e., rutin hydrate and quercetin, were degraded. A lower temperature should be used to obtain a higher amount of flavonoids. TPC, TAC, AC, and phenolic acid contents (PA, CA, and VA) in the extract samples obtained at an ethanol concentration of 50–100%, a temperature of 30–60 °C, and an extraction time of 30 min were strongly directly correlated.
Funder
Romanian Ministry of Research and Innovation, CCCDI—UEFISCDI
Subject
Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology
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