Citation
Abstract
This study aimed to evaluate the efficiency of ultrasound in extracting phenolic compounds from dried blackcurrant pomace (DBP) compared to the traditional extraction method. DBP extraction was carried out using maceration (control) and three levels of ultrasound power (256, 448, and 640 W) for 5, 15, and 25 min. Ultrasound-assisted extraction (UAE) of DPB resulted in a 40% higher yield than macerated samples (9.35%). Specifically, UAE Sample C (256 W, 25 min) significantly improved the total monomeric anthocyanin content (by 33%), total phenolic content (up to 16%), and radical scavenging activity (by 26%) compared to the control. The morphology of the ultrasound-treated DBP showed porous cells that resembled a hollow honeycomb structure. The phenolic profiling of ultrasound-treated DBP showed significantly higher contents of anthocyanin, hydroxycinnamic acid, and flavonols than the control. Ultrasound can also extract compounds such as myricetin and quercetin, which typically require strong acids and high temperatures, thus proving that ultrasound is a better extraction method than conventional extraction.
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Official URL or Download Paper: https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c...
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Additional Metadata
Item Type: | Article |
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Divisions: | Faculty of Food Science and Technology Halal Products Research Institute Institute of Bioscience |
DOI Number: | https://doi.org/10.1021/acsfoodscitech.4c00486 |
Publisher: | American Chemical Society |
Keywords: | Anthocyanins; Food waste valorization; Green extraction technology; Ph-sensitive indicator; Phenolic profiling |
Depositing User: | Ms. Che Wa Zakaria |
Date Deposited: | 22 Sep 2025 07:42 |
Last Modified: | 22 Sep 2025 07:42 |
Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1021/acsfoodscitech.4c00486 |
URI: | http://psasir.upm.edu.my/id/eprint/119384 |
Statistic Details: | View Download Statistic |
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