The effect of different drying and extraction conditions on the antioxidant content of elderberry pomace

Nowadays waste is a critical subject in every industry, in every household; but in many cases byproducts should not be considered as waste. The aim of this study is to explore the best combination of drying and extraction, to achieve the highest antioxidant content in elderberry pomace, which appears as a by-product when making use of the berry. The chosen cultivar, Haschberg is from a pen in Hungary, these elderberries contain high biological activity components, primarily polyphenols, anthocyanins, flavonols which compounds are known to have potential antioxidant properties. In this study, the antioxidant capacity was determined by FRAP (Ferric Reducing Ability of Plasma), Total Polyphenol Content (TPC) and Total Anthocyanin Content (TAC) assays. The optimal drying conditions were previously tested, relying on the results atmospheric drying was executed at 60 and 80 °C. When extracting the antioxidant compounds, ethanol and acetone were used as solvents, applied in different proportions: 1:10, 1:20, 1:30. Based on our result, the highest antioxidant capacity was registered using 20 V/V % acetone in 1:30 ratio, extracted from the pomace, dried at 60°C. Further examination could reveal whether the extracted antioxidant content of the elderberries could be used as bio-preservatives in the food industry

Product development of sea buckthorn residual pomance tea mixture

Nowadays waste management is becoming increasingly important, as both consumers and companies are producing too much garbage that could be prevented. The food industry generates a large amount of by-products, which are in fact suitable for further processing. This study highlights an untapped area that is the further processing of the sea buckthorn byproduct as a tea ingredient. Sea buckthorn berries are a source of polyphenols and carotenoids along with many vitamins, minerals, and trace elements. These biologically active compounds are also found in the residual pomace after food production. In this study dried sea buckthorn pomace (SBP) boiled with water at different temperatures (70 and 100%), with green tea and other flavoring agents (dried elderflower and orange flower) were analyzed. The antioxidant capacity (FRAP) and total polyphenol content (TPC) of the samples were measured. Preliminary experiments have shown that higher temperature water boiled SBP extract contains higher amounts of valuable components. As result of product development, most antioxidants and polyphenols were detected in a mixture of tea, which contained green tea, SBP and elderflower compared to the tested tea samples from the commercial. Nevertheless, each blend contained less valuable ingredients than natural green tea. This is due to the waterinsoluble compounds in SBP so that they did not dissolve properly during soaking. Further studies are reasonable in which another sea buckthorn variety will be tested that contains water-soluble antioxidants and polyphenols

Antibacterial effects of sour cherry and sea buckthorn

The aim of the study is to examine the anti-microbial effect of those plant species, which, based on our previous results, significantly inhibit the growth of microorganisms. The cultivars of the chosen sea buckthorn and sour cherry species, originated in Hungarian growing regions, and they are rich in polyphenolic and anthocyanin compounds. The antioxidant capacity was determined by FRAP (Ferric Reducing Ability of Plasma), total polyphenol content (TPC) and TEAC (Trolox Equivalent Antioxidant Capacity) assays. In this study, antimicrobial effect was tested on the strains of two bacteria (E. coli, S. aureus). The degree of inhibition was measured by rapid methods: impedance technique (RABIT, Don Whitley Scientific Ltd., UK). The antimicrobial effect was compared with analytical results. The results of our measurement show that due to the high antioxidant capacity of sea buckthorn; have higher antimicrobial effect against chosen bacteria. Anti-microbial efficiency of sour cherry was significantly less than effect of sea buckthorn, but it reached greatly inhibition of microorganisms. Further researches these fruits can serve as a raw material for new, natural origin, and effective antimicrobial agents in a food industry which can use as bio-preservatives