dc.contributor.author | Milić, Anita | |
dc.contributor.author | Daničić, Tatjana | |
dc.contributor.author | Tepić Horecki, Aleksandra | |
dc.contributor.author | Šumić, Zdravko | |
dc.contributor.author | Teslić, Nemanja | |
dc.contributor.author | Bursać Kovačević, Danijela | |
dc.contributor.author | Putnik, Predrag | |
dc.contributor.author | Pavlić, Branimir | |
dc.date.accessioned | 2023-07-26T06:10:49Z | |
dc.date.available | 2023-07-26T06:10:49Z | |
dc.date.issued | 2022-01-24 | |
dc.identifier.citation | Milić, A.; Daničić, T.; Tepić Horecki, A.; Šumić, Z.; Teslić, N.; Bursać Kovačević, D.; Putnik, P.; Pavlić, B. Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants. Foods 2022, 11, 325. https://doi.org/10.3390/ foods11030325 | en_US |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | http://oa.fins.uns.ac.rs/handle/123456789/340 | |
dc.description.abstract | Sustainable extraction techniques (ultrasound-assisted extraction (UAE), microwaveassisted
extraction (MAE), and pressurized-liquid extraction (PLE)) were applied and compared with
conventional solvent extraction to evaluate their efficiency in maximizing the bioactive compound
content and antioxidant activity of black and red currants. The influence of ethanol concentrations
(30%, 50%, 70%) were studied in all extraction methods, while different temperatures (30, 50, 70 C/80,
100, 120 C) were evaluated in UAE and PLE, respectively. Generally, higher total phenolics were
determined in black currant extracts (1.93–3.41 g GAE/100 g) than in red currant extracts (1.27–2.63 g
GAE/100 g). The results showed that MAE was the most efficient for the extraction of bioactives
from black currants, with 3.41 g GAE/100 g and 0.7934 g CE/100 g, while PLE provided the highest
TP and TF for black currant samples (2.63 g GAE/100 g and 0.77 g CE/100 g). Extracts obtained by
MAE (10 min, 600W, 30% ethanol) and PLE (50% ethanol, 10 min, 120 C) had the highest antioxidant
activity, as determined by various in vitro assays (DPPH, FRAP, and ABTS). In conclusion, sustainable
extraction techniques can be considered an efficient tool to maximize the content of bioactive
antioxidants from black and red currants. | en_US |
dc.description.sponsorship | This research was funded by a grant from the Ministry of Education, Science, and Technological
Development of the Republic of Serbia, grant number 451-03-9/2022-14/200134, and by
a grant from the Croatian Science Foundation, grant number: IP-2019-04-2105. B. Pavli´c wishes to
thank the Ministry of Education, Science, and Technological Development of the Republic of Serbia
for support through the funding of postdoctoral mobility at the University of Zagreb (grant number:
451-03-766/2021-14). | en_US |
dc.language.iso | en | en_US |
dc.publisher | MDPI | en_US |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS// | |
dc.rights | openAccess | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | black and red currant | en_US |
dc.subject | solid–liquid extraction | en_US |
dc.subject | ultrasound-assisted extraction | en_US |
dc.subject | microwaveassisted extraction | en_US |
dc.subject | pressurized-liquid extraction | en_US |
dc.subject | phytochemicals | en_US |
dc.title | Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants | en_US |
dc.type | info:eu-repo/semantics/article | en_US |
dc.identifier.scopus | 2-s2.0-85123513760 | |
dc.identifier.wos | 000757316000001 | |
dc.identifier.doi | 10.3390/foods11030325 | |