THE INFLUENCE OF EXTRACTION TIME ON CONCENTRATION OF BIOACTIVE COMPOUNDS IN APPLE AND SOUR CHERRY POMACE: A NEED FOR OPTIMIZATION

Abstract

The present paper aimed to investigate the influence of solvents and preparation method on the biochemical compounds from apple and sour cherry pomace. According to the analytical data obtained, it was found that the methanolic extracts prepared by the method that consisted of vortexing for 4 minutes, ultrasonication for 60 minutes, and centrifugation for 60 minutes showed the highest yield in the extraction of polyphenols (1211.33 mg GAE/100g apple pomace; 1451.66 mg GAE/100g sour cherry pomace). The methanolic extractions obtained by the method that included vortexing for 6 minutes, ultrasonication for 90 minutes and centrifugation for 90 minutes generated the highest concentrations of flavonoids (784.33 mg CE/100g sour cherry pomace), anthocyanins (136.17 mg C3G/100g apple pomace; 239.62 mg C3G/100g sour cherry pomace) and a superior antioxidant activity, with an inhibition degree of 78.76% and 70.67%, respectively. Regarding the effectiveness of the solvents, methanol stood out for its superior performance in the extraction of anthocyanins, polyphenols, and flavonoids, while ethanol demonstrated a more efficient yield in the extraction of flavonoids from apple pomace.