Optimizacija mikrotalasne ekstrakcije polifenolnih jedinjenja iz ploda aronije (Aronia melanocarpa L.)
Simić, Valentina M. 1970-
Karabegović, Ivana 1976-
Lazić, Miodrag 1955-
Nikolić, Nada 1964-
Bibliografija: str. 181-223. Datum odbrane: 27.09.2018. Food engineering
Aronia (Aronia melanocarpa) is one of the richest plant sources of polyphenols, mainly anthocyanins that provide a high antioxidant activity. In order to find extraction technique and conditions that will allow obtaining chokeberry extract with the maximum content of polyphenolic compounds, the microwave assisted extraction under different conditions (microwave power, ethanol concentration and extraction time) could be applied. Statistical methods (response surface methodology and artificial neural network with genetic algorithm) estimate the individual and combned effect of process parameters and proposed the optimal and most cost-effective extraction conditions which provide the highest possible content of polyphenolic compounds and antioxidant activity. The formulation of cookies based on wheat and buckwheat flour with the addition of fresh chokeberry fruits, juice or aronia extract obtained under optimum conditions leads to an improvement of conventional recipes and production of functional bakery products.
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