Highlights
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- The influence of four extraction factors on the yield of phenolics and anthocyanins was evaluated.
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- Particle size and solid–solvent ratio were the most significant factors for the yields of TP and TA.
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- The optimal extraction conditions were determined by full factorial design.
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- A good agreement between predicted and observed values was observed.
Abstract
Traditional maceration method was used for the extraction of polyphenols from chokeberry (Aronia melanocarpa) dried fruit, and the effects of several extraction parameters on the total phenolics and anthocyanins contents were studied. Various solvents, particle size, solid–solvent ratio and extraction time have been investigated as independent variables in two level factorial design. Among examined variables, time was not statistically important factor for the extraction of polyphenols. The optimal extraction conditions were maceration of 0.75 mm size berries by 50% ethanol, with solid–solvent ratio of 1:20, and predicted values were 27.7 mg GAE/g for total phenolics and 0.27% for total anthocyanins. Under selected conditions, the experimental total phenolics were 27.8 mg GAE/g, and total anthocyanins were 0.27%, which is in agreement with the predicted values. In addition, a complementary quantitative analysis of individual phenolic compounds was performed using HPLC method. The study indicated that maceration was effective and simple technique for the extraction of bioactive compounds from chokeberry fruit.
Keywords
- Aronia melanocarpa;
- Polyphenols;
- Maceration;
- Extraction;
- Factorial design;
- HPLC
Copyright © 2015 Published by Elsevier Ltd.
