Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction

This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method

Sadržaj polifenola i flavonoida u svježim i sušenim marelicama ekstrahiranim hladnim namakanjem i ekstrakcijom potpomognutom ultrazvukom

This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method.U ovom radu ispitan je utjecaj parametara sušenja na fenolne i flavonoidne spojeve marelica (Prunus armeniaca L.) tretiranih otopinama saharoze, natrijeva klorida i natrijeva bisulfita te sušene u mikrovalovoj pećnici pri različitim snagama (200, 400 i 800 W). Primijenjene su dvije metode ekstrakcije, hladno namakanje i ekstrakcija potpomognuta ultrazvukom (UAE). Ukupni fenoli u svježim i suhim marelicama te tijestu marelica određeni su primjenom Folin-Ciocalteu reagensa, dok su flavanoidi određeni metodom s aluminijevim(III) kloridom. Obje metode ekstrakcije pokazale su da je svježa marelica sadržavala znatne količine polifenola i flavonoida. U suženim marelicama zabilježene su znatno manje količine polifenola i flavanoida. Najveći gubici tih nutrijenata zabilježeni su prilikom primjene ekstrakcije potpomognute ultrazvukom