Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace

Area of Science:

• Food Chemistry
• Extraction Technology
• Biomaterials Science

Background:

• Sour cherry pomace is a rich source of bioactive compounds.
• Efficient extraction methods are needed to valorize this agro-industrial byproduct.
• Pectin and phenolic compounds have significant health and industrial applications.

Purpose of the Study:

• To optimize microwave-assisted extraction (MAE) for simultaneous pectin and phenolic compound recovery from sour cherry pomace (SCP).
• To characterize the physicochemical properties of the extracted pectin.
• To evaluate the antioxidant activity of the phenolic compounds.

Main Methods:

• Microwave-assisted extraction (MAE) was employed to optimize recovery conditions.
• Key parameters optimized included microwave power, irradiation time, pH, and liquid-to-solid ratio (LSR).
• Pectin and phenolic compounds were quantified, and pectin was characterized using various analytical techniques (FTIR, 1H NMR, XRD, molecular weight, DE, TGA).

Main Results:

• Maximum pectin (14.65%) and phenolic compound (14.36%) yields were achieved under optimized MAE conditions (800 W, 300 s, pH 1.00, 20 v/w).
• The extracted pectin exhibited high purity (~72.86% galacturonic acid), high molecular weight (~473 kDa), and characteristics of high methoxyl pectin (DE ~68.37%).
• The SCP extract demonstrated concentration-dependent antioxidant activity comparable to ascorbic acid and BHA.

Conclusions:

• MAE is an effective technique for the simultaneous, high-yield recovery of pectin and phenolic compounds from SCP.
• The extracted pectin possesses favorable properties for potential food and pharmaceutical applications.
• The phenolic compounds from SCP exhibit significant antioxidant capacity, suggesting their use as natural antioxidants.