Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts

Azman, E. M., Nor, N. D. M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2022) Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts. LWT-Food Science and Technology, 154. 112733. ISSN 0023-6438 doi: 10.1016/j.lwt.2021.112733

Abstract/Summary

This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile (anthocyanins, hydroxycinnamic acids and flavonols), antioxidant activity and colour characteristics of dried blackcurrant pomaces (DBP) extracts. Extractions were carried out using acetic acid in water (pH 1.5, 2.0, 2.5 and 3.0) for 2 and 6 h at 30℃. Phenolics concentration in DBP extracts were influenced by the pH of acidified water (p<0.05), while extraction pH, extraction time and their combination had significant impact on total phenols, antioxidant activity and colour of DBP extracts (p<0.05). Regardless of the extraction time, very low pH (1.5) was positively associated with high amounts of anthocyanins, hydroxycinnamic acids and flavonols in DPB extracts. Also, extracts obtained at pH 1.5 had the highest amount of total phenols and antioxidant activity. Overall, acetic acid in water as extraction medium may influence greatly the phenolic profile and colour of DBP extracts, which could be utilised as alternative to synthetic food colourants.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/101098
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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