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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/6236

    Título
    Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications
    Autor
    Enache, Iuliana Maria
    Benito Román, OscarUBU authority Orcid
    Coman, Gigi
    Vizireanu, Camelia
    Stănciuc, Nicoleta
    Andronoiu, Doina Georgeta
    Mihalcea, Liliana
    Sanz Díez, Mª TeresaUBU authority
    Publicado en
    Applied Sciences. 2021, V. 11, n. 22, 10729
    Editorial
    MDPI
    Fecha de publicación
    2021-11
    ISSN
    2076-3417
    DOI
    10.3390/app112210729
    Abstract
    In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–50 °C), time (15–45 min), and hydroalcoholic mixtures (60–100% ethanol, v/v) were studied. The highest antioxidant activity (29.83 ± 0.85 mg TE/g dw) was found in the extracts obtained using 60% ethanol at 40 °C for 15 min. The UAE process led to comparable values of 26.60 ± 0.53 mg TE/g dw at 40% amplitude and pulsed sonication (5 s on and 5 s off) for 12.5 min. Under these experimental conditions, the specific energy consumed was 1.91 kJ/g. The vitamin C content and its inhibitory activity against metabolic enzymes were evaluated in extracts with different antioxidant activity. A significant inhibitory effect against carbohydrate-metabolism-associated enzymes was identified for all the tested extracts, with an inhibitory effect against α-glucosidase higher than 75%, but with a lower effect against α-amylase. The extract obtained by CE (60% ethanol, 40 °C, 15 min) provided the highest vitamin C content of 39.9 ± 1.2 mg ascorbic acid/100 g dw. Four variants of the healthier jelly candies were formulated, with a vitamin C content of 0.34 mg ascorbic acid/100 g dw in samples with agar-agar and 0.70 mg ascorbic acid/100 g dw in samples with gelatin.
    Palabras clave
    Cornus mas
    Antioxidants
    Conventional extraction
    Ultrasound-assisted extraction
    Jelly candies
    Materia
    Ingeniería química
    Chemical engineering
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/6236
    Versión del editor
    https://doi.org/10.3390/app112210729
    Collections
    • Artículos BIOIND
    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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    Enache-as_2021.pdf
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    795.1Kb
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