ArticleFoods (Basel, Switzerland)2023
The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 16 citations in OpenAlex.
- Simultaneous Analysis of Major Anthocyanins in Aronia-Containing Food Supplements by HPLC: A Greenness and Whiteness Approach.Journal of AOAC International · 2026Article
- Optimization and Comparative Evaluation of Green Extraction Techniques for Polyphenol Recovery fromFoods (Basel, Switzerland) · 2026Article
- Polyphenols in Foods and Their Use in the Food Industry: Enhancing the Quality and Nutritional Value of Functional Foods.International journal of molecular sciences · 2025Review
- Food Waste to Wellness: A Grape Pomace Blend in Gastric Cancer Prevention.Food science & nutrition · 2025Article
- Development of Functional Foods: A Comparative Study on the Polyphenols and Anthocyanins Content in Chokeberry and Blueberry Pomace Extracts and Their Antitumor Properties.Foods (Basel, Switzerland) · 2024Article
- Influence of Different Deep Eutectic Solvents and Plant Extracts on Antioxidant, Mechanical, and Color Properties of Alginate Film.Polymers · 2024Article
- Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 100% distilled water, all acidified with 1% citric acid or 1% formic acid) for anthocyanin and total phenolic content (TPC) extraction from lyophilised chokeberry pomace. Extraction was performed in a water bath at 40, 50, and 60 °C for 60 and 120 min, followed by ultrasonic treatment for 15 and 30 min. Based on the results, 50% ethanol + 1% citric acid yielded significantly higher total anthocyanin content in the case of both spectrometric and HPLC measurements (1783 ± 153 mg CGE/100 g DW and 879.5 mg/100 g DW) at 50 °C for 60 min. Citric acids seem more effective compared to formic acid. The highest values of TPC were obtained with 50% glycerol + 1% formic acid at 50 °C for 60 min (12,309 ± 759 mg GAE/100 g DW). This study provides evidence that a substantial quantity of polyphenols, which can potentially be used as a natural food additive, can be efficiently extracted with 50% ethanol + 1% citric acid or 50% glycerol at 50 °C for 60 min from chokeberry pomace.
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