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Abstract(s)
The food processing industry is responsible for the generation of a significant amount of wastes and by-products,
resulting from the transformation processes applied to food. These residues are highly rich in bioactive compounds
with antioxidant activity, like for example the phenolic compounds [1]. To recover these compounds from the
residues, extraction operations usually apply, but their optimization is important to maximize yield, minimize costs
and reduce the environmental impacts. One of the main issues is related with the use of organic solvents derived
from petroleum [2].
The objective of this study was to test different extraction conditions to obtain phenolic compounds from cherry
seeds. For this the seeds used were pre-dried in the sun and grounded, and the powder was then dried in a stove
for 24 hours at a temperature of 40 ºC. The extraction was performed using different solutions: water, methanol,
ethanol:water (in variable percentages from 50% to 100% water) and ultrasounds. Also, the temperature was varied
from 35 to 80 ºC. The total phenolic compounds (TPC), anthocyanins, flavonoids and antioxidant activity (DPPH
and ABTS methods) were measured using spectroscopic methods.
The results showed that the extraction of total phenolic compounds was higher for extraction with water or mixtures
of water and ethanol, rather than with methanol or water plus ultrasounds (Fig.1). Additionally, testing different
temperatures and percentages of water, it was verified that maximum extraction of phenolic compounds was
obtained for 70 ºC, and using an extraction solution of ethanol:water (40:60, % v:v), which was 2.65 mg/g (galic
acid equivalent). Under these conditions, the anthocyanins were 0.65 mg/g, and flavonoids were 1.05 mg/g
(malvidin-3-glucoside equivalent). The antioxidant activity was 2.26 mg/g measured by ABTS method and 0.65
mg/g measured by DPPH method, in both cases expressed as Trolox equivalents.
In this way it was possible to obtain extracts rich in phenolic compounds with antioxidant activity, using an aqueous
solution with 40% ethanol, and by performing the extraction at 70 ºC and using magnetic stirrer.
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Citation
Guiné R, Castelão D, Dulyanska Y, Ferrão AC, Correia P, Esteves B, Domingos I, Ferreira J, Cruz-Lopes L. (2021) Extraction of Phenolic Compounds with Antioxidant Activity from Cherry Seeds: Preliminary Study, in Abstract Book of XXI EuroFoodChem, Lisboa, Portugal, p. 13
Publisher
Extraction of Phenolic Compounds with Antioxidant Activity from Cherry Seeds: Preliminary Study