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

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dc.contributor.authorMilić, Anita
dc.contributor.authorDaničić, Tatjana
dc.contributor.authorTepić Horecki, Aleksandra
dc.contributor.authorŠumić, Zdravko
dc.contributor.authorTeslić, Nemanja
dc.contributor.authorBursać Kovačević, Danijela
dc.contributor.authorPutnik, Predrag
dc.contributor.authorPavlić, Branimir
dc.date.accessioned2023-07-26T06:10:49Z
dc.date.available2023-07-26T06:10:49Z
dc.date.issued2022-01-24
dc.description.abstractSustainable 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.sponsorshipThis 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.identifier.citationMilić, 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/ foods11030325en_US
dc.identifier.doi10.3390/foods11030325
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85123513760
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/340
dc.identifier.wos000757316000001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectblack and red curranten_US
dc.subjectsolid–liquid extractionen_US
dc.subjectultrasound-assisted extractionen_US
dc.subjectmicrowaveassisted extractionen_US
dc.subjectpressurized-liquid extractionen_US
dc.subjectphytochemicalsen_US
dc.titleSustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currantsen_US
dc.typeinfo:eu-repo/semantics/articleen_US

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