| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185536 | Food Chemistry | 2013 | 5 Pages |
The health-promoting effects of ellagic acid and its intestinal degradation products are well-known. In plants, ellagic acid mainly appears in the form of its precursors, the so-called ellagitannins. Therefore, determination of total ellagic acid content has been accomplished by cleaving ellagitannins with high temperatures and strong acids. Microwave-assisted extraction (MAE) has been shown to be a very effective and quick extraction technique. The aim of the present study was to establish an MAE-based method for a rapid hydrolysis of ellagitannins and to compare this method with a conventional acid hydrolysis. For this purpose, strawberries (Fragaria x ananassa), which have been identified as a major source of ellagitannins in human diet, were used as a model. The newly developed MAE method was quicker, less chemical-consuming and more effective in hydrolysing ellagitannins.
► Ellagitannins are effectively hydrolysed by a microwave-based method. ► Microwave-based hydrolysis is quicker. ► Microwave-based hydrolysis shows higher yields and stability of ellagic acid.
