Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace.

Gloria Domínguez-Rodríguez, María Luisa Marina, Merichel Plaza

Food chemistry 2021 Mar 01

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Sweet cherries processing produces big amounts of wastes mainly constituted by cherry pomace that can be a source of bioactive polyphenols. However, during the extraction process, an important fraction called non-extractable polyphenols (NEPs) remains retained in the extraction residue. This work describes the development of an enzyme-assisted extraction (EAE) method to obtain NEPs from sweet cherry pomace employing three different enzymes. Box-Behnken experimental designs were employed to select the optimal conditions of extraction time, temperature, enzyme concentration, and pH. The total phenolic and proanthocyanidin contents and the antioxidant and antihypertensive capacities were measured. Optimal EAE conditions extracted higher content of proanthocyanidins and with higher bioactivity from extraction residue than alkaline and acid hydrolysis. Moreover, there were higher amounts of bioactive phenolics in the extraction residue than in the sweet cherry pomace extract. The estimation of NEPs molecular weight distribution by HPLC-SEC demonstrated that EAE extracted NEPs with high molecular weight. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Gloria Domínguez-Rodríguez, María Luisa Marina, Merichel Plaza. Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace. Food chemistry. 2021 Mar 01;339:128086