2024-03-29T13:21:46Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/524552022-03-15T21:48:06Zcom_10324_31661com_10324_952com_10324_894col_10324_31662
Alexandre, Agostinho
Matias, Ana A.
Bronze, Maria Rosario
Cocero Alonso, María José
Mato Chaín, Rafael Bartolomé
2022-03-15T10:08:58Z
2022-03-15T10:08:58Z
2020
Processes, 2020, vol. 8, n. 3, 298
2227-9717
https://uvadoc.uva.es/handle/10324/52455
10.3390/pr8030298
Arbutus unedo L., commonly known as the strawberry-tree fruit, is an endemic species of the Mediterranean flora. Microwave extraction technology has been considered as a fast and “green” method for the production of extracts rich in bioactive compounds, although the energy consumption is high. To overcome this bottleneck, microwave was used as a pretreatment procedure in short time periods. This technique promotes the burst of intracellular vacuoles leading to an increase in the lixiviation of phenolic compounds. Different approaches were tested, namely a solvent-free irradiation (SFI), a solvent-assisted irradiation (SAI) and a pressurized solvent-assisted irradiation (PSAI). After irradiation, a solid–liquid extraction procedure was performed using a mixture of water and ethanol. A kinetic evaluation of the total phenolic content (TPC) was performed using the Folin–Ciocalteu method. For the total anthocyanin content, a UV-spectrophotometric method was used. HPLC-UV and LC-MS were used for TPC and identification of present compounds. Microwave irradiation led to an increase in TPC of extracts after SAI (52%) and PSAI (66%) along with a reduction in time of extraction from 30 min to less than 2 min. The anthocyanin content also increased by 66% for the SAI and PSAI extractions.
eng
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
© 2020 The Authors
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Phenolic Compounds Extraction of Arbutus unedo L.: Process Intensification by Microwave Pretreatment
info:eu-repo/semantics/article