title: Downstream valorization and comprehensive two-dimensional liquid chromatography-based chemical characterization of bioactives from black chokeberries (Aronia melanocarpa) pomace.
abstract: In this work, a new alternative for the downstream processing and valorization of black chokeberry pomace (Aronia melanocarpa) which could be potentially coupled to a biorefinery process is proposed. This alternative is based on the application of pressurized liquid extraction (PLE) to the residue obtained after the supercritical fluid extraction of the berry pomace. An experimental design is employed to study and optimize the most relevant extraction conditions in order to attain extracts with high extraction yields, total phenols content and antioxidant activity. Moreover, the PLE extracts were characterized by using a new method based on the application of comprehensive two-dimensional liquid chromatography in order to correlate their activity with their chemical composition. Thanks to the use of this powerful analytical tool, 61 compounds could be separated being possible the tentative identification of different anthocyanins, proanthocyanidins, flavonoids and phenolic acids. By using the optimized PLE approach (using pressurized 46% ethanol in water at 165°C containing 1.8% formic acid), extracts with high total phenols content (236.6mg GAE g-1extract) and high antioxidant activities (4.35mmol TE g-1extract and EC505.92μgmL-1) could be obtained with high yields (72.5%).
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania.
authors.forename: T
authors.initials: T
authors.lastname: Brazdauskas
authors.affiliation: Foodomics Laboratory, Institute of Food Science Research (CIAL, CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: L
authors.initials: L
authors.lastname: Montero
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania.
authors.forename: P R
authors.initials: PR
authors.lastname: Venskutonis
authors.affiliation: Foodomics Laboratory, Institute of Food Science Research (CIAL, CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Ibañez
authors.affiliation: Foodomics Laboratory, Institute of Food Science Research (CIAL, CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain. Electronic address: m.herrero@csic.es.
authors.forename: M
authors.initials: M
authors.lastname: Herrero
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D002853:Chromatography, Liquid; D025924:Chromatography, Supercritical Fluid; D000431:Ethanol / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D062385:Hydroxybenzoates / Q000032:analysis; D010636:Phenols / Q000032:analysis; D046936:Photinia / Q000737:chemistry*; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism; D044945:Proanthocyanidins / Q000032:analysis
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005419:Flavonoids; D062385:Hydroxybenzoates; D010636:Phenols; D010936:Plant Extracts; D044945:Proanthocyanidins; D000431:Ethanol; C017616:phenolic acid
keywords: Aronia melanocarpa; Biorefinery; Black chokeberry; LC×LC; Pressurized liquid extraction; Valorization