Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis.

Joana Schuelter Boeing,Érica Oliveira Barizão,Paula Fernandes Montanher,Vitor De Cinque Almeida,Beatriz Costa E Silva,Jesuí Vergilio Visentainer

doi:10.1186/s13065-014-0048-1

Abstract

BackgroundThis study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry (Fragaria x ananassa). Different extracts of each berry were evaluated from the determination of total phenolic content, anthocyanin content and antioxidant capacity, and data were applied to the principal component analysis (PCA) to gain an overview of the effect of the solvent in extraction method.ResultsFor all the berries analyzed, acetone/water (70/30, v/v) solvent mixture was more efficient solvent in the extracting of phenolic compounds, and methanol/water/acetic acid (70/29.5/0.5, v/v/v) showed the best values for anthocyanin content. Mixtures of ethanol/water (50/50, v/v), acetone water/acetic acid (70/29.5/0.5, v/v/v) and acetone/water (50/50, v/v) presented the highest antioxidant capacities for black mulberries, blackberries and strawberries, respectively.ConclusionAntioxidants extractions are extremely affected by the solvent combination used. In addition, the obtained extracts with the organic solvent-water mixtures were distinguished from the extracts obtained with pure organic solvents, through the PCA analysis.Electronic supplementary materialThe online version of this article (doi:10.1186/s13065-014-0048-1) contains supplementary material, which is available to authorized users.

Highlights

This study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry (Fragaria x ananassa)
Total phenolic content and total anthocyanin content The total phenolic contents (TPC) and total anthocyanin contents (ACC) of the berry extracts are shown in Additional file 1
TPC ranged from 116.47 ± 2.07 to 5744.55 ± 20.69 g gallic acid equivalents (GAE)/ kg dry weight (DW) for the black mulberry, 479.28 ± 3.30 to 4280.93 ± 28.08 g GAE/ kg DW for the blackberry and 480.72 ± 5.48 to 2958.05 ± 18.67 g GAE/ kg DW for the strawberry

Summary

Introduction

This study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry (Fragaria x ananassa). Different extracts of each berry were evaluated from the determination of total phenolic content, anthocyanin content and antioxidant capacity, and data were applied to the principal component analysis (PCA) to gain an overview of the effect of the solvent in extraction method Berry fruits such as blackberry (Rubus ulmifolius), black mulberry (Morus nigra) and strawberry (Fragaria x ananassa) are one of the richest source of antioxidants and phytochemicals among fruits and vegetables [1,2,3]. They are widely recognized due to their several health-promoting properties, including the reduced risks of cancer, obesity, cardiovascular disease and other chronic diseases [4,5,6]. Solvent polarity plays a key role in increasing phenol solubility [14]

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Conclusion