The effect of extraction technology on antioxidant activity of black chokeberry

The traditional technology of extracts production comprises crushing and defrosting fruit raw materials, squeezing the juice and pulp extraction. These methods usually have low efficiency, which can be significantly enhanced by using some alternative methods. One of these methods may be extraction with infrared radiation, or ultrasonic extraction. The aim of this study is to compare the antioxidant activity, total phenolics, flavonoids and anthocyanins in chokeberry extracts received by traditional maceration, extraction at the infrared (IR) radiation and ultrasonic (US) extraction. As the object of study chokeberry fruits growing on the territory of the Samara region have been chosen. The various methods for determining the level of antioxidant activity have been used: the content of the total amount of phenolic compounds (gallic acid equivalent), flavonoids (catechin equivalent), anthocyanins (the equivalent of cyanidin-3-glucoside), antiradical capacity using free radical DPPH (2,2-diphenyl-1-picrylhydrazyl), the restoring force by the FRAP method (ferric reducing antioxidant power), antioxidant activity in the linoleic acid system. A significant number of methods for assessing the antioxidant activity of compounds has been systematized by the method of recording parameters, including quantitatively. The results have shown that the technology of preparation significantly influences the composition of the extracts obtained. The insignificant differences have been found in the total content of phenolic compounds (1 013 ± 12 and 1 310 ± 18 mg of gallic acid / 100 g of raw material), the total content of flavonoids (from 434 ± 11 to 452 ± 9 mg catechin / 100 g of raw material), and the antiradical activity by the DPPH method (from 7.2 ± 0.8 to 4.2 ± 0.4 mg/cm3). Using US- and IR-extraction allow increase the antioxidant activity of the chokeberry extracts.