Extraction of Phenolic Compounds from Raspberry Press Cake

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Fig. 9. Total ellagic acid content in the extracts9 pav. Bendras elago rūgšties kiekis ekstraktuoseFig. 10. Radical scavenging activity in the extracts10 pav. Ekstraktų radikalų sujungimo aktyvumasIt is well established that antioxidant activity strongly correlates to phenoliccompound concentration in berry extracts (Jakobek et al., 2007) and in berry presscake extracts (Vatai, Škerget, Knez., 2007; Spigno, Tramelli, de Faveri., 2007). Theresults of our investigation are in agreement with those reported by other scientists;very strong correlation (r = 0.98) was found between the total phenolics content and28
adical-scavenging activity of raspberry press cake extracts. Furthermore, very strongcorrelation (r = 0.97) was found between total phenolics content and total ellagic acidcontent of the investigated extracts.Conclusions. Extracts yields and the yields of phenolic compounds were affectedby the type of extraction solvent and extraction temperature. In this study,aqueous ethanol at 50 °C was recognised as the best solvent-temperature system fora high extract yield and high phenolic compounds yield. As expressed per one grambasis of dry extract pre extraction with hot water yielded the higher purity extractregarding the total penolics content, total ellagic acid content and radical scavengingactivity. The high content of antioxidant phenolics found in the extracts suggests thatraspberry press cake may be an economically interesting phytochemical source forthe nutraceutical and functional food market.However more research is required to establish bioavailability and real beneficialeffects of natural antioxidants from raspberry press cake in vivo.Gauta 2010 06 09Parengta spausdinti 2010 06 12References1. Ames B. N., Shigena M. K, Hagen T. M. 1993. Oxidants, antioxidants andthe degenerative diseases of aging. Proceedings of the National Academy ofScience, 90: 7 915–7 922.2. Beekwilder J., Jonker H., Meesters P., Hall R. D., Van Der Meer I. M., De VosC. H. R. 2005. Antioxidants in raspberry: on-line analysis links antioxidant activityto a diversity of individual metabolites. Journal of Agriculture and FoodChemistry, 53: 3 313–3 320.3. Brand-Williams W., Cuvelier M. E., Berset C. 1995. Use of a free radical methodto evaluate antioxidant activity. Lebensmittel-Wissenschaft und Technologie,28: 25–30.4. Burda S., Oleszek W. 2001 Antioxidant and antiradical activities of flavonoids.Journal of Agriculture and Food Chemistry, 49: 2 774–2 779.5. Corhout J., Peiters L. A., Claeys M., Vanden Berghe D. A., Vleitinck A. J. 1991.Antiviral ellagitannins from Spondia mombin. Phytochemistry, 30: 1 129–1 130.6. Daniel E. M., Krupnick A. S., Heur Y. H., Blinzler J. A., Nims, R. W., Stoner G. D.1989. Extraction stability and quantitation of ellagic acid in various fruits andnuts. Journal of Food Composition and Analysis, 3: 338–349.7. Duel C. L. 1996. Strawberries and Raspberries. In: L. P. Somogyj, D. M. Barrett,Y. Hui (eds.), Processing fruits Science and Technology: Major ProcessedProducts. Technolmic Publishing Company, Inc., Lancaster.8. Hakkinen S. H., Karenlampi S. O., Heinonen I. M., Mykkanen H. M., TorronenA. R. 1999. Screening of selected flavonoids and phenolic acids in 19 berries.Food Research International, 32: 345–353.9. Halliwell B., Gutteridge J. N. C. Free radical biology and medicine (4th ed.).Oxford University Press, USA.29
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Extraction of Phenolic Compounds from Raspberry Press Cake

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