The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

• Published in: Journal of food engineering Vol. 117; no. 4; pp. 437 - 442
• Main Authors: GarofuliA, Ivona, DragoviA-Uzelac, Verica, Jambrak, Anet, JukiA, Marijana
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2013
• Subjects: Anthocyanins; Cherries; Extraction; Foods; Irradiation; Microwave assisted extraction; Microwaves; Optimization; Phenolic acids; Sour cherry; Microwave assisted extraction; Anthocyanins; Sour cherry; Phenolic acids
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2012.12.043

► The effect of MAE on anthocyanins and phenolic acids in sour cherry was studied. ► Lower temperature and shorter time was more convenient for anthocyanins extraction. ► Phenolic acids gave higher extraction yield at higher temperatures and longer time. ► Microwave assisted extraction showed higher efficiency than conventional method. The aim of this study was to evaluate the influence of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca. A general factorial design was used to study the effect of temperature (from 50 to 70°C), irradiation time (5–12min) and microwave power (350–500W) on individual, total anthocyanins and individual and total phenolic acids. Optimal microwave assisted extraction conditions differed for anthocyanins and phenolic acids, especially in terms of temperature and irradiation time, so lower temperature (60°C) and shorter time (6–9min) was more convenient for anthocyanins extraction, while phenolic acids gave higher extraction yield at higher temperatures (70°C) and longer irradiation time (10min). The optimal microwave power did not differ significantly for studied compounds, ranging about 400W. Compared to conventional extraction, microwave assisted one showed higher efficiency for all studied compounds.