An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design

Flavonols and anthocyanins were successfully extracted from blackcurrant marc by using homogenate–microwave-assisted extraction (H-MAE). Factors affecting the extraction were investigated and optimized according to the yields of flavonols and anthocyanins. The adopted experimental conditions were: ethanol volume fraction, 60%; homogenate time, 3   min; liquid-solid ratio, 28.3   mL/g; antioxidant, 0.3% tert -butylhydroquinone; pH 2.5; microwave irradiation power, 551   W; microwave irradiation time, 16.4   min. Satisfactory yields of flavonols (2323.3   μg/g) and anthocyanins (473.7   μg/g) were obtained with relatively short extraction time under optimum conditions compared with conventional extraction techniques. This study illustrates an emerging method for the extraction of natural products from raw plant materials.