title: Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace.
abstract: There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75 °C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75 °C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41 ± 0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22 ± 0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.
authors.affiliation: Engineering Faculty, Food Engineering Department, Adnan Menderes University, Aydın, 09100 Turkey.
authors.forename: Fatih Mehmet
authors.initials: FM
authors.lastname: Yılmaz
authors.affiliation: Faculty of Agriculture, Food Engineering Department, Harran University, Şanlıurfa, Turkey.
authors.forename: Mehmet
authors.initials: M
authors.lastname: Karaaslan
authors.affiliation: Faculty of Agriculture, Food Engineering Department, Harran University, Şanlıurfa, Turkey.
authors.forename: Hasan
authors.initials: H
authors.lastname: Vardin
keywords: Food byproducts; HPLC; Optimization; Phenolic compound; Purification; Sour cherry pomace