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Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants

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dc.contributor.author Milić, Anita
dc.contributor.author Daničić, Tatjana
dc.contributor.author Tepić Horecki, Aleksandra
dc.contributor.author Šumić, Zdravko
dc.contributor.author Teslić, Nemanja
dc.contributor.author Bursać Kovačević, Danijela
dc.contributor.author Putnik, Predrag
dc.contributor.author Pavlić, Branimir
dc.date.accessioned 2023-07-26T06:10:49Z
dc.date.available 2023-07-26T06:10:49Z
dc.date.issued 2022-01-24
dc.identifier.citation Milić, A.; Daničić, T.; Tepić Horecki, A.; Šumić, Z.; Teslić, N.; Bursać Kovačević, D.; Putnik, P.; Pavlić, B. Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants. Foods 2022, 11, 325. https://doi.org/10.3390/ foods11030325 en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/340
dc.description.abstract Sustainable extraction techniques (ultrasound-assisted extraction (UAE), microwaveassisted extraction (MAE), and pressurized-liquid extraction (PLE)) were applied and compared with conventional solvent extraction to evaluate their efficiency in maximizing the bioactive compound content and antioxidant activity of black and red currants. The influence of ethanol concentrations (30%, 50%, 70%) were studied in all extraction methods, while different temperatures (30, 50, 70 C/80, 100, 120 C) were evaluated in UAE and PLE, respectively. Generally, higher total phenolics were determined in black currant extracts (1.93–3.41 g GAE/100 g) than in red currant extracts (1.27–2.63 g GAE/100 g). The results showed that MAE was the most efficient for the extraction of bioactives from black currants, with 3.41 g GAE/100 g and 0.7934 g CE/100 g, while PLE provided the highest TP and TF for black currant samples (2.63 g GAE/100 g and 0.77 g CE/100 g). Extracts obtained by MAE (10 min, 600W, 30% ethanol) and PLE (50% ethanol, 10 min, 120 C) had the highest antioxidant activity, as determined by various in vitro assays (DPPH, FRAP, and ABTS). In conclusion, sustainable extraction techniques can be considered an efficient tool to maximize the content of bioactive antioxidants from black and red currants. en_US
dc.description.sponsorship This research was funded by a grant from the Ministry of Education, Science, and Technological Development of the Republic of Serbia, grant number 451-03-9/2022-14/200134, and by a grant from the Croatian Science Foundation, grant number: IP-2019-04-2105. B. Pavli´c wishes to thank the Ministry of Education, Science, and Technological Development of the Republic of Serbia for support through the funding of postdoctoral mobility at the University of Zagreb (grant number: 451-03-766/2021-14). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject black and red currant en_US
dc.subject solid–liquid extraction en_US
dc.subject ultrasound-assisted extraction en_US
dc.subject microwaveassisted extraction en_US
dc.subject pressurized-liquid extraction en_US
dc.subject phytochemicals en_US
dc.title Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85123513760
dc.identifier.wos 000757316000001
dc.identifier.doi 10.3390/foods11030325


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