The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

Chokeberry (Aronia melanocarpa (Michx.) Elliot) is a fruit with exceptionally high levels of phenolic compounds which are accumulated mainly in the peel; hence, the majority remains in the leftovers after juice production. Extraction with the use of carbon dioxide in supercritical conditions was used to isolate phenolic compounds from the pomace. The effect of the process parameters (temperature; pressure; and the addition of ethanol) on the extraction yields and properties of the extracts was investigated. The anthocyanin and total phenolic compound content, as well as the scavenging activity against five selected radicals, were evaluated. The best results were acquired for 35 degrees C, 10 MPa, and 80% m/m ethanol addition, the yield of phenolic compounds was 1.52 g per 100 g of pomace. The amount of extracted phenolics and the antioxidative attributes of the extracts were highly correlated. The impact of supercritical carbon dioxide density on the amount of recovered compounds was confirmed. The use of supercritical CO2 led to a significant reduction in the volume of organic solvent required for extraction.