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Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

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Abstract

There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75 °C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75 °C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41 ± 0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22 ± 0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

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Acknowledgments

This study was supported with a fund from Harran University Scientific Research Committee (Project no: 1180). The authors would like to give special thanks to Prof. Dr. Mehmet ÖZKAN (Ankara University, Food Engineering Dept), Dr. Betül ERKAN KOÇ and spec. Çiğdem GÖVER (Harran University, HUMEL) for their kindest technical supports.

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Authors and Affiliations

  1. Engineering Faculty, Food Engineering Department, Adnan Menderes University, Aydın, 09100, Turkey

    Fatih Mehmet Yılmaz

  2. Faculty of Agriculture, Food Engineering Department, Harran University, Şanlıurfa, Turkey

    Mehmet Karaaslan & Hasan Vardin

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  1. Fatih Mehmet Yılmaz
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  2. Mehmet Karaaslan
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Correspondence to Fatih Mehmet Yılmaz.

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Yılmaz, F.M., Karaaslan, M. & Vardin, H. Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace. J Food Sci Technol 52, 2851–2859 (2015). https://doi.org/10.1007/s13197-014-1345-3

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