Bilberry press cake is the major by-product from the production of bilberry juice. To valorize the press cake, the authors describe their work to extract antioxidant antocyanidins / antocyanins from the cake. Different solvent compositions were compared as well as traditional extraction vs. extraction by use of RBR. The methods investigated were summarized by the authors as follows:
- "Traditional extraction using different concentrations of ethanol dissolved in water, different masses of material, and different temperatures."
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"RBR extraction using different concentrations of ethanol dissolved in water, different masses, and temperatures."
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"RBR extraction using two-phase system, method 3 only mass and temperature were changed."
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"RBR extraction using two-phase system method 4, only mass and temperature were changed.”
Correlation data between extracted anthocyanidins / anthocyanins vs. time, temperature, and ethanol concentration was collected and analyzed. Eventually, an RBR extraction approach was deemed superior.
Highlights:
- “RBR allowed measurement after 2 and 4 min while for TSE [traditional solvent extraction], this could not be done.”
- “The RBR was better than traditional extraction and 16 min sufficed.”