Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants
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Date
2022-01-24
Authors
Milić, Anita
Daničić, Tatjana
Tepić Horecki, Aleksandra
Šumić, Zdravko
Teslić, Nemanja 
Bursać Kovačević, Danijela
Putnik, Predrag
Pavlić, Branimir
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
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.
Description
Keywords
black and red currant, solid–liquid extraction, ultrasound-assisted extraction, microwaveassisted extraction, pressurized-liquid extraction, phytochemicals
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