Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract
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, 1...
| Main Authors: | , , , , |
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| Format: | Article |
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American Chemical Society
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119384/ |
| _version_ | 1848867950136655872 |
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| author | Zainal Arifin, Maryam Adilah Zainal Abedin, Nur Hanani Mohamad Azman, Ezzat Ab Razak, Nor Asma Mohd Adzahan, Noranizan |
| author_facet | Zainal Arifin, Maryam Adilah Zainal Abedin, Nur Hanani Mohamad Azman, Ezzat Ab Razak, Nor Asma Mohd Adzahan, Noranizan |
| author_sort | Zainal Arifin, Maryam Adilah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:44:38Z |
| format | Article |
| id | upm-119384 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:44:38Z |
| publishDate | 2024 |
| publisher | American Chemical Society |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1193842025-09-22T07:42:28Z http://psasir.upm.edu.my/id/eprint/119384/ Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract Zainal Arifin, Maryam Adilah Zainal Abedin, Nur Hanani Mohamad Azman, Ezzat Ab Razak, Nor Asma Mohd Adzahan, Noranizan 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. American Chemical Society 2024-10-11 Article PeerReviewed Zainal Arifin, Maryam Adilah and Zainal Abedin, Nur Hanani and Mohamad Azman, Ezzat and Ab Razak, Nor Asma and Mohd Adzahan, Noranizan (2024) Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract. ACS Food Science and Technology, 4 (11). art. no. undefined. pp. 2645-2654. ISSN eISSN: 2692-1944 https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00486 10.1021/acsfoodscitech.4c00486 |
| spellingShingle | Zainal Arifin, Maryam Adilah Zainal Abedin, Nur Hanani Mohamad Azman, Ezzat Ab Razak, Nor Asma Mohd Adzahan, Noranizan Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract |
| title | Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract |
| title_full | Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract |
| title_fullStr | Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract |
| title_full_unstemmed | Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract |
| title_short | Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract |
| title_sort | impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric ph-response of blackcurrant pomace extract |
| url | http://psasir.upm.edu.my/id/eprint/119384/ http://psasir.upm.edu.my/id/eprint/119384/ http://psasir.upm.edu.my/id/eprint/119384/ |