naa a22 4500 510726003 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0964-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0964-9 Microwave-Assisted Extraction of Anthocyanins from Black Currant Marc [Elektronische Daten] [Nora Pap, Sándor Beszédes, Eva Pongrácz, Liisa Myllykoski, Miklòsnè Gábor, Ernő Gyimes, Cecília Hodúr, Riitta Keiski] This paper reports on the process optimization study of anthocyanin extraction from black currant marc by microwave-assisted extraction (MAE) using acidic solvents. Maximum yields of anthocyanins were achieved at pH 2 with an extraction time of 10min with a microwave power of 700W. The anthocyanin yields in MAE were compared with those obtained by conventional solvent extraction (CE) using citric or hydrochloric acids, and citric acid and water with a sulfur concentration of 50ppm. A significant reduction of extraction time was achieved using MAE; maximum anthocyanin yield was obtained after 10min using MAE, while using CE only after 300min. Furthermore, the amount of solvent used halved; the mass ratio of marc to solvent was 1:40 in CE and 1:20 in MAE. Additionally, the final anthocyanin concentration in the solvent phase of MAE increased by 20% compared to the conventional extraction with hydrochloric acid at pH 2 and temperature of 80°C. The results suggest that microwave-assisted extraction is a more efficient technique for the extraction of valuable compounds from black currant residue. Springer Science+Business Media, LLC, 2012 Black currant marc nationallicence Anthocyanin nationallicence Extraction nationallicence Microwave-assisted extraction nationallicence Anthocyanin composition nationallicence Pap Nora Department of Process and Environmental Engineering, Mass and Heat Transfer Process Laboratory, University of Oulu, P.O. Box 4300, 90014, Oulu, Finland aut Beszédes Sándor Department of Process Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut Pongrácz Eva Thule Institute, NorTech Oulu, University of Oulu, P.O.Box 3700, 90014, Oulu, Finland aut Myllykoski Liisa Department of Process and Environmental Engineering, Mass and Heat Transfer Process Laboratory, University of Oulu, P.O. Box 4300, 90014, Oulu, Finland aut Gábor Miklòsnè Department of Food Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut Gyimes Ernő Department of Food Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut Hodúr Cecília Department of Process Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut Keiski Riitta Department of Process and Environmental Engineering, Mass and Heat Transfer Process Laboratory, University of Oulu, P.O. Box 4300, 90014, Oulu, Finland aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2666-2674 1935-5130 6:10<2666 2013 6 11947 https://doi.org/10.1007/s11947-012-0964-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0964-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pap Nora Department of Process and Environmental Engineering, Mass and Heat Transfer Process Laboratory, University of Oulu, P.O. Box 4300, 90014, Oulu, Finland aut NATIONALLICENCE 700 1- Beszédes Sándor Department of Process Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut NATIONALLICENCE 700 1- Pongrácz Eva Thule Institute, NorTech Oulu, University of Oulu, P.O.Box 3700, 90014, Oulu, Finland aut NATIONALLICENCE 700 1- Myllykoski Liisa Department of Process and Environmental Engineering, Mass and Heat Transfer Process Laboratory, University of Oulu, P.O. Box 4300, 90014, Oulu, Finland aut NATIONALLICENCE 700 1- Gábor Miklòsnè Department of Food Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut NATIONALLICENCE 700 1- Gyimes Ernő Department of Food Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut NATIONALLICENCE 700 1- Hodúr Cecília Department of Process Engineering, University of Szeged, Faculty of Engineering, Moszkvai krt. 5-7, 6725, Szeged, Hungary aut NATIONALLICENCE 700 1- Keiski Riitta Department of Process and Environmental Engineering, Mass and Heat Transfer Process Laboratory, University of Oulu, P.O. Box 4300, 90014, Oulu, Finland aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2666-2674 1935-5130 6:10<2666 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer