PMID- 35159476
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220219
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 3
DP  - 2022 Jan 24
TI  - Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from 
      Black and Red Currants.
LID - 10.3390/foods11030325 [doi]
LID - 325
AB  - Sustainable extraction techniques (ultrasound-assisted extraction (UAE), 
      microwave-assisted 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  degrees C/80, 100, 120  degrees 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, 600 W, 30% ethanol) and PLE 
      (50% ethanol, 10 min, 120  degrees 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.
FAU - Milic, Anita
AU  - Milic A
AUID- ORCID: 0000-0001-6663-9489
AD  - Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi 
      Sad, Serbia.
FAU - Danicic, Tatjana
AU  - Danicic T
AUID- ORCID: 0000-0003-2736-7163
AD  - Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi 
      Sad, Serbia.
FAU - Tepic Horecki, Aleksandra
AU  - Tepic Horecki A
AD  - Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi 
      Sad, Serbia.
FAU - Sumic, Zdravko
AU  - Sumic Z
AD  - Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi 
      Sad, Serbia.
FAU - Teslic, Nemanja
AU  - Teslic N
AUID- ORCID: 0000-0002-8219-1909
AD  - Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 
      21000 Novi Sad, Serbia.
FAU - Bursac Kovacevic, Danijela
AU  - Bursac Kovacevic D
AUID- ORCID: 0000-0002-6829-6472
AD  - Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 
      6, 10000 Zagreb, Croatia.
FAU - Putnik, Predrag
AU  - Putnik P
AUID- ORCID: 0000-0003-0342-6114
AD  - Department of Food Technology, University North, Trg Dr. Zarka Dolinara 1, 48000 
      Koprivnica, Croatia.
FAU - Pavlic, Branimir
AU  - Pavlic B
AUID- ORCID: 0000-0002-3551-7478
AD  - Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi 
      Sad, Serbia.
LA  - eng
GR  - 451-03-9/2021-14/200134/Ministry of Education, Science and Technological 
      Development of the Republic of Serbia/
GR  - IP-2019-04-2105/Croatian Science Foundation/
GR  - 451-03-766/2021-14/Ministry of Education, Science and Technological Development 
      of the Republic of Serbia, postdoctoral mobility in the University of Zagreb/
PT  - Journal Article
DEP - 20220124
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8833918
OTO - NOTNLM
OT  - black and red currant
OT  - microwave-assisted extraction
OT  - phytochemicals
OT  - pressurized-liquid extraction
OT  - solid-liquid extraction
OT  - ultrasound-assisted extraction
COIS- The authors declare no conflict of interest.
EDAT- 2022/02/16 06:00
MHDA- 2022/02/16 06:01
PMCR- 2022/01/24
CRDT- 2022/02/15 01:05
PHST- 2021/12/06 00:00 [received]
PHST- 2022/01/20 00:00 [revised]
PHST- 2022/01/21 00:00 [accepted]
PHST- 2022/02/15 01:05 [entrez]
PHST- 2022/02/16 06:00 [pubmed]
PHST- 2022/02/16 06:01 [medline]
PHST- 2022/01/24 00:00 [pmc-release]
AID - foods11030325 [pii]
AID - foods-11-00325 [pii]
AID - 10.3390/foods11030325 [doi]
PST - epublish
SO  - Foods. 2022 Jan 24;11(3):325. doi: 10.3390/foods11030325.