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Production of Extracts Composed of Pectic Oligo/Polysaccharides and Polyphenolic Compounds from Cranberry Pomace by Microwave-Assisted Extraction Process by Erin J. Davis; Eugenio Spadoni Andreani; Salwa Karboune is a Agricultural and Biological Sciences article available to read on EtoBox.

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Using cranberry (Vaccinium macrocarpon L.) pomace as a starting material, the microwave-assisted production of extracts and their structural characterization were investigated. Three methods (acidic, alkaline, and sequential acid/alkaline) and two microwave power settings (36 and 72 W/g) were compared in terms of total yield and recovery of oligo/polysaccharides and phenolic compounds. Acid extraction led to the lowest yields of 3.4-4.9% (w/w), while alkaline extraction at 32 W/g resulted in a yield of 12.6% (w/w). Higher microwave power favored the release of high molecular weight polysaccharides (200-700 kDa). As compared to acidic and alkaline extractions, sequential one yielded pectic polysaccharides with the highest arabinan (Ara:Rha, 6.6:1) and galactan branching chains (Gal:Rha, 5.2:1) and the lowest proportion of monosaccharides (Glu, Xyl/Man) from hemicellulosic polysaccharides. Response surface methodology was used to optimize the microwave-assisted sequential extraction as it was identified as the most appropriate method for the production of highly branched pectic polysaccharides. Variables included pomace concentration (3.33-50.00 mg/ml solvent), sodium hydroxide conce

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Author

Erin J. Davis; Eugenio Spadoni Andreani; Salwa Karboune

Publisher

Springer Science and Business Media LLC

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)