Abstract
Abstract We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis.
Highlights
Fruits and vegetables present in human diet play an important role in promoting health, due to their high number of bioactive compounds as well as other macro and micro nutrients (Arend et al, 2017; Guiné et al, 2018a; Mazzoni et al, 2017)
This study aimed to evaluate the effect of different extraction conditions on the amount of phenolic compounds and anthocyanins as well as antioxidant activity in strawberries, and complement the analysis with statistical data analysis, using principal component and cluster analysis to identify patterns of similarity between the samples studied
3.1 Total phenolic compounds The type of solvent, the solvent/solid ratio, and the extraction time are important factors in extraction processes, due to their effects on phenolic compounds’ release and antioxidant activity of the extracts
Summary
Fruits and vegetables present in human diet play an important role in promoting health, due to their high number of bioactive compounds as well as other macro and micro nutrients (Arend et al, 2017; Guiné et al, 2018a; Mazzoni et al, 2017). Phenolic compounds are secondary metabolites present in plants with an important role in the sensory and nutritional quality of fruits, vegetables and other plants (Guiné et al, 2015a, 2018c; Zhang et al, 2019a) They have been identified as the major antioxidants in fruits (Zhang et al, 2019b). Strawberries (Fragaria ananassa) are among the most widely consumed berries in the world They are a rich source of antioxidant compounds including vitamins C, E, β-carotene, melatonin, phenolic compounds and anthocyanins as well as bioactive sugars (Álvarez-Fernández et al, 2014; Guerrero-Chavez et al, 2015; Rodríguez-Gutiérrez et al, 2019; Stürtz et al, 2011). The major phenolic compounds in strawberries are anthocyanins, flavan-3-ols, ellagitannins, glycosides of quercetin and kaempferol (Aaby et al, 2012) Among those bioactive compounds, quercetin is the one with highest antioxidant activity (Méndez-Lagunas et al, 2017)
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