Extraction of Phenolic Compounds from Raspberry Press Cake

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Fig. 3. Sorbtion of the dry extracts obtained with water at 50 °C3 pav. Sausų ekstraktų, išekstrashuotų vandeniu 50 °C temperatūroje, sorbcijaThe lowest hyghroscopicity had dry ethanolic extracts obtained at 50 °C (Fig. 4).All the dry extracts obtained at third extraction step were the least hygroscopic ascompared to the respective extracts obtained at thirst and second extraction steps.Fig. 4. Sorbtion of the dry extracts obtained with 80 % EtOH at 50 °C4 pav. Sausų estraktų, išekstrahuotų 80 % EtOH 50 °C temperatūroje, sorbcija24
Fig. 5. Sorbtion of the dry extracts obtained with 80 % EtOH at 50 °Cwith hot water pre-extraction5 pav. Sausų ekstraktų, išekstrahuotų 80 % EtOH 50 °C temperatūroje,taikant priešekstrakciją karštu vandeniu, sorbcijaIt is well established that total phenolics content contribute greatly to overallantioxidant activity of the plant-derived extracts. The highest total phenolics content,as expressed per one gram basis of a dry extract with MD, was found in the extractsobtained with 80 % ethanol at 50 °C, where 20 min pre-extraction with hot water wasapplied (Fig. 6). The average total phenolics value of the dry extracts obtained duringall three extraction steps was 90.84 mg g -1 .Fig. 6. Total phenolics content in the extracts6 pav. Bendras fenolinių junginių kiekis ekstraktuose25
Page 1: SCIENTIFIC WORKS OF THE INSTITUTE O
Page 8 and 9: Although, the highest extract yield
Page 10 and 11: Fig. 9. Total ellagic acid content
Page 12 and 13: 10. Jakobek L., Seruga M., Novok I.

Extraction of Phenolic Compounds from Raspberry Press Cake

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