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Article history:
Available online 5 January 2013
Keywords:
Microwave assisted extraction
Anthocyanins
Phenolic acids
Sour cherry
a b s t r a c t
The aim of this study was to evaluate the inuence of microwave assisted extraction on the isolation of
anthocyanins and phenolic acids from sour cherry Marasca. A general factorial design was used to study
the effect of temperature (from 50 to 70 C), irradiation time (512 min) and microwave power (350
500 W) on individual, total anthocyanins and individual and total phenolic acids. Optimal microwave
assisted extraction conditions differed for anthocyanins and phenolic acids, especially in terms of temperature and irradiation time, so lower temperature (60 C) and shorter time (69 min) was more convenient for anthocyanins extraction, while phenolic acids gave higher extraction yield at higher
temperatures (70 C) and longer irradiation time (10 min). The optimal microwave power did not differ
signicantly for studied compounds, ranging about 400 W. Compared to conventional extraction, microwave assisted one showed higher efciency for all studied compounds.
2013 Elsevier Ltd. All rights reserved.
1. Introduction
Marasca sour cherry (Prunus cerasus, var. Marasca) is an important, autochthonous Croatian cultivar. It has signicant role among
other cherry cultivars, due to its characteristics, namely small fruit,
high content of dry matter and sugars and pleasantly sweetbitter
aroma. It is a rich source of polyphenols, among which avonoids,
especially anthocyanins responsible for its dark red color, and several classes of nonavonoids are usually distinguished. The major
anthocyanins in Marasca cherry are derivates of cyanidin, with
cyanidin-3-glucosylrutinoside present in the highest concentration
(Pedisic et al., 2010). Compared to other sour cherry cultivars, Marasca cherry contains higher amount of total anthocyanins, mostly
due to their distribution in both fruit skin and esh (Chaovanalikit
and Wrolstad, 2004; Pedisic et al., 2010). Apart of anthocyanins,
sour cherries are also rich source of colorless polyphenols, with
hydrocinnamates being the major class presented with neochlorogenic, chlorogenic and 3-coumaroylquinic acid (Bonerz et al., 2007;
Kirakosyan et al., 2009).
Because of a great diversity of structures between this two classes of polyphenols in sour cherry Marasca, their different properties and the necessity to isolate them from other constituents
present in fruit, it is of a great importance to optimize the extraction procedure. The polyphenols may occur in plant tissues combined with sugars, proteins or they may build polymerized
Corresponding author. Tel.: +385 1 4605 036; fax: +385 1 4605 072.
E-mail address: ielez@pbf.hr (I. Elez Garofulic).
0260-8774/$ - see front matter 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.jfoodeng.2012.12.043
438
Table 1
Observed concentrations of individual and total anthocyanins and phenolic acids at different combinations of temperature, irradiation time and microwave power used in the
experimental design. The results are expressed as mg/g of fresh sample.
Experiment
no.
X1:
temperature
(C)
X2:
irradiation
time (min)
X3:
microwave
power (W)
Cy-3-Sa
Cy-3-GRa
Cy-3-Ga
Cy-3-Ra
TAa
CAa
ChAa
p-CAa
TPAa
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
70
70
50
60
70
50
43
70
60
60
77
60
60
50
60
50
5
12
5
3
5
12
8.5
12
8.5
8.5
8.5
8.5
8.5
12
14
5
350
350
500
425
500
350
425
500
425
425
425
300
550
500
425
350
0.11 0.01
0.16 0.01
0.10 0.01
0.10 0.01
0.09 0.00
0.09 0.00
0.09 0.00
0.10 0.01
0.10 0.01
0.12 0.01
0.18 0.01
0.11 0.01
0.11 0.01
0.10 0.01
0.14 0.01
0.14 0.01
0.95 0.04
1.14 0.06
0.87 0.02
0.87 0.03
0.79 0.03
0.77 0.02
0.62 0.03
0.88 0.04
0.87 0.04
0.96 0.05
1.29 0.06
0.96 0.04
0.76 0.03
0.82 0.04
0.94 0.05
0.91 0.04
0.08 0.00
0.11 0.01
0.06 0.00
0.07 0.00
0.06 0.00
0.05 0.00
0.05 0.00
0.06 0.00
0.06 0.00
0.08 0.00
0.11 0.01
0.08 0.00
0.05 0.00
0.06 0.00
0.08 0.00
0.06 0.00
0.28 0.02
0.51 0.03
0.24 0.02
0.26 0.02
0.23 0.01
0.22 0.01
0.18 0.01
0.25 0.02
0.26 0.02
0.29 0.02
0.52 0.03
0.29 0.02
0.21 0.01
0.25 0.01
0.28 0.02
0.25 0.02
1.43 0.07
1.91 0.08
1.27 0.05
1.29 0.06
1.17 0.07
1.13 0.05
0.93 0.03
1.30 0.05
1.29 0.06
1.45 0.07
2.10 0.09
1.44 0.07
1.13 0.05
1.22 0.05
1.44 0.08
1.36 0.06
0.07 0.00
0.08 0.00
0.07 0.00
0.08 0.00
0.05 0.00
0.07 0.00
0.04 0.00
0.06 0.00
0.06 0.00
0.08 0.00
0.08 0.00
0.08 0.00
0.05 0.00
0.07 0.00
0.07 0.00
0.07 0.00
0.99 0.06
1.14 0.05
0.91 0.04
1.00 0.05
0.79 0.03
0.91 0.04
0.61 0.02
0.89 0.04
0.88 0.04
1.06 0.05
1.20 0.05
1.31 0.07
0.77 0.03
0.96 0.04
1.02 0.06
0.97 0.05
0.04 0.00
0.05 0.00
0.04 0.00
0.05 0.00
0.04 0.00
0.04 0.00
0.02 0.00
0.04 0.00
0.04 0.00
0.05 0.00
0.06 0.00
0.05 0.00
0.03 0.00
0.04 0.00
0.04 0.00
0.04 0.00
1.10 0.05
1.28 0.06
1.01 0.05
1.12 0.04
0.89 0.03
1.02 0.04
0.67 0.03
0.99 0.04
0.98 0.04
1.19 0.06
1.34 0.05
1.44 0.07
0.85 0.03
1.07 0.04
1.13 0.05
1.08 0.04
a
Cyanidin-3-sophoroside (Cy-3-S), cyanidin-3-glucosylrutinoside (Cy-3-GR), cyanidin-3-glucoside (Cy-3-G), cyanidin-3-rutinoside (Cy-3-R), total anthocyanins (TA),
caffeic acid (CA), chlorogenic acid (ChA), p-coumaric acid (p-CA), total phenolic acids (TPA).
439
Table 2
ANOVA for the effect of temperature (X1), irradiation time (X2) and microwave power (X3) on the concentration of cyanidin-3-glucosylrutinoside, total anthocyanins, chlorogenic
acid and total phenolic acids, using a quadratic response surface model, at 95% condence level.
Source
X1
X2
X3
X1X1
X1X2
X1X3
X2X2
X2X3
X3X3
Cy-3-GR
TA
ChA
TPA
F-ratio
p-Value
F-ratio
p-Value
F-ratio
p-Value
F-ratio
p-Value
0.23
0.03
0.59
1.33
1.56
0.03
0.44
0.80
1.29
0.65
0.87
0.47
0.29
0.26
0.86
0.53
0.41
0.30
0.34
0.00
0.65
1.37
1.50
0.17
0.60
0.40
1.43
0.58
0.98
0.45
0.29
0.27
0.69
0.47
0.55
0.28
2.70
0.10
0.03
0.73
0.18
0.74
0.48
0.09
1.94
0.15
0.77
0.87
0.43
0.68
0.42
0.51
0.77
0.21
2.62
0.08
0.02
0.84
0.20
0.70
0.45
0.07
1.92
0.16
0.78
0.88
0.39
0.67
0.43
0.53
0.80
0.22
B water/methanol, 88/12 and C water/methanol, 20/80. The following gradient was used: 015 min, 100% A; 1535 min, 100% B;
3550 min, 75% B and 25% C; 5052 min, 50% B and 50% C; 52
60 min, 100% C. Operating conditions were: constant ow rate
1 mL/min, column temperature 20 C, injection volume 20 lL,
UV/Vis-Photo Diode Array detection at 278 and 510 nm.
Identication of phenolic compounds was carried out by comparing retention times and spectral data of separated peaks with
those of authentic standards. Phenolic acids were identied at
278 nm and anthocyanins at 510 nm using UV/Vis-Photo Diode Array detection.
The quantications of anthocyanins and phenolic acids were
performed by the external standard method. All standards were
prepared as stock solutions in methanol at following concentrations: caffeic and p-coumaric acid 500 mg/L, chlorogenic acid and
cyanidin-3-glucoside chloride 200 mg/L. Working standards solutions were prepared by diluting the stock solution to yield ve concentrations in range from 50 to 250 mg/L for caffeic and pcoumaric acid, and from 25 to 200 mg/L for chlorogenic acid and
cyanidin-3-glucoside chloride. Quantitative determinations
were carried out using calibration curves of standards (caffeic
acid: y = 406506x, R2 = 0.9898; chlorogenic acid: y = 188160x,
R2 = 0.9919; p-coumaric acid: y = 661409x, R2 = 0.9902; cyanidin3-glucoside: y = 255287x, R2 = 0.9978). All identied anthocyanins
are cyanidin derivates differing in sugar moiety bonded to the
aglyconic part of molecule. For anthocyanins lacking reference
standards (cyanidin-3-sophoroside, cyanidin-3-glucosylrutinoside
and cyanidin-3-rutinoside) identication was done according to
Fig. 1. Response surface plots for concentration of cyanidin-3-glucosylrutinoside, total anthocyanins, chlorogenic acid and total phenolic acids in sour cherry Marasca
extracts obtained at constant microwave power of 425 W. Concentrations are expressed in mg/g of fresh sample.
440
Table 3
The equations of regression models for concentration (mg/g of fresh fruit) of cyanidin-3-glucosylrutinoside, total anthocyanins, chlorogenic acid and total phenolic acids in sour
cherry Marasca extracts.
Response
Models
Cy-3-GR
TA
ChA
TPA
+0.000265238 X2 X3 0.0000146 X 23
+0.000327143X2X3 0.000026708 X 23
0.00354818 X 22 + 0.0000771429 X2 X3 0.0000154583 X 23
0.00385209 X 22 + 0.0000780952 X2 X3 0.0000172515 X 23
Y b0
bi X i
bii X 2i
bij X i X j
X1 temperature C
X2 irradiation time min
X3 microwave power W
Predicted concentration (mg/g)
Cy-3-GR
TA
ChA
TPA
58.20
6.09
383.49
1.13
63.71
9.19
403.22
1.77
71.21
10.14
397.28
1.18
70.07
10.11
400.67
1.31
Fig. 2. Comparison of concentrations of cyanidin-3-glucosylrutinoside, total anthocyanins, chlorogenic acid and total phenolic acids extracted from sour cherry
Marasca using conventional (CE) and microwave-assisted extraction (MAE). Results
are expressed in mg/g of fresh sample.
441
442
4. Conclusions
In this study, MAE was optimized for the extraction of anthocyanins and phenolic acids from sour cherry Marasca. Optimized conditions are different for those two large groups of polyphenols,
especially in terms of temperature and irradiation time, so lower
temperature and shorter time of exposure is more convenient for
anthocyanins extraction, while phenolic acids give higher extraction yield at higher temperatures and longer irradiation time.
When compared to conventional extraction, MAE showed higher
efciency for all studied compounds. The main advantage of microwaves has been showed in this application, higher concentration of
sour cherry polyphenols extracted in shorter time then with conventional extraction.
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