Green and efficient extraction process of flavonoids from sea buckthorn fruits by natural deep eutectic solvents aided with ultrasound

What if the secret to sustainable health lies in the leftover pomace of your favorite fruits? Discover how grape and lingonberry waste transform into potent anti-diabetic extracts.

In the quest for greener chemistry, scientists are turning waste into wonder. This study dives into two by-products of the fruit industry—lingonberry and grape pomace—to extract polyphenols, nature's bioactive defenders. Using ultrasound-assisted extraction (UAE) and accelerated solvent extraction (ASE) with a 50% ethanol solvent, the team obtained hydroalcoholic extracts rich in these compounds.

After micro- and ultrafiltration, the extracts were analyzed via UV-Vis and HPLC-PDA. The results were striking: both extracts inhibited key enzymes, α-amylase and β-glucosidase, with grape pomace showing remarkable potency—its IC50 for α-amylase was 0.30 µg/mL, matching the standard drug acarbose (0.30 µg/mL). For α-glucosidase, the IC50 was 0.60 µg/mL, nearly identical to acarbose's 0.57 µg/mL.

These findings highlight the untapped potential of agro-industrial residues. By valorizing these by-products, we not only reduce waste but also create valuable inputs for food, nutraceutical, and pharmaceutical industries. This is circular economy in action—turning leftovers into life-saving solutions.

Key Points

• Grape pomace inhibits α-amylase with IC50 0.30 µg/mL, matching acarbose.
• UAE and ASE extract polyphenols from fruit by-products efficiently.
• Extracts show anti-diabetic potential via enzyme inhibition.