Abstract
Sweet cherry generates large amounts of by-products within which pomace can be a source of bioactive phenolic compounds. Commonly, phenolic compounds have been obtained by conventional extraction methodologies. However, a significant fraction, called non-extractable polyphenols (NEPs), stays held in the conventional extraction residues. Therefore, in the present work, the release of NEPs from cherry pomace using pressurized liquid extraction (PLE) combined with enzyme-assisted extraction (EAE) using PromodTM enzyme is investigated for the first time. In order to study the influence of temperature, time, and pH on the NEPs extraction, a response surface methodology was carried out. PLE-EAE extracts displayed higher TPC (75 ± 8 mg GAE/100 g sample) as well as, PA content, and antioxidant capacity than the extracts obtained by PLE (with a TPC value of 14 ± 1 mg GAE/100 g sample) under the same extraction conditions, and those obtained by conventional methods (TPC of 8.30 ± 0.05 mg GAE/100 g sample). Thus, PLE-EAE treatment was more selective and sustainable to release NEPs from sweet cherry pomace compared with PLE without EAE treatment. Besides, size-exclusion chromatography profiles showed that PLE-EAE allowed obtaining NEPs with higher molecular weight (>8000 Da) than PLE alone.
Highlights
Phenolic compounds have been extensively investigated because their potential activity as antioxidants
The extraction of non-extractable polyphenols (NEPs) was carried out from the residue obtained by the conventional extraction of polyphenols from sweet cherry pomace
PromodTM enzyme was selected because it was the most efficient in the extraction of bioactive NEPs from cherry pomace compared with PectinaseTM and DepolTM enzymes in a previous work performed by our research group [9]
Summary
Phenolic compounds have been extensively investigated because their potential activity as antioxidants. Sweet cherry pomace represents an undervalued source of bioactive phenolic compounds like flavonols, flavan-3-ols, anthocyanins, or hydroxycinnamic acids that present antioxidant, anticarcinogenic, and antihypertensive capacities, among others [3]. These types of phenolic compounds have been recovered by different extraction methodologies from food by-products to be used in the pharmaceutical, cosmetic, or food industries. NEPs comprise different classes of phenolic compounds such as phenolics with high molecular weight or simple phenols associated with macromolecules, like proteins, in the cell wall [10] These compounds remain in the residue obtained by conventional extraction due to their strong interactions with the cell wall
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
