Abstract
Berries are considered functional food because of their potential health benefits to consumers due to their high concentrations in bioactive compounds. The extraction process of their antioxidant compounds is a crucial step. In this work, ultrasound (UAE) and microwave (MAE) assisted extraction have been evaluated and compared for the recovery of total phenolic compounds (TPC) and total anthocyanins (TA) from blackberry. Since several variables have an influence on the extraction processes efficiency, a response surface method using a Box–Behnken design (BBD) was chosen for the optimization of UAE and MAE variables. Six variables (solvent, temperature, amplitude, cycle, pH, and sample:solvent ratio) were optimized for UAE while the optimization for MAE was performed on four variables (solvent, temperature, pH, and sample:solvent ratio). It has been proven that solvent and temperature have a significant influence on the extraction of both TA and TPC. Only 10 and 5 min were necessary to complete the UAE and MAE procedures, respectively. A precision study was also carried out, and coefficient of variation lower than 5% was determined. Non-significant differences were obtained when using UAE and MAE at their respective optimum conditions. Thus, the results demonstrated a successful potential use of both techniques for the extraction of TA and TPC from blackberry. In conclusion, this work shows interesting perspectives for quality control analytical laboratories for the development of rapid extraction techniques to quantify these antioxidant compounds in blackberries.
Highlights
Rubus ulmifolius L. is well known for its high content in natural antioxidants
Since high temperatures might degrade individual anthocyanins, the maximum temperature was set at 70 ◦ C for both total anthocyanins (TA) and total phenolic compounds (TPC) extractions [37]
The extraction of both types of compounds was correlated with the experimental conditions by a second-order mathematical equation that intended to evaluate the effect of the variables and their possible interactions
Summary
Rubus ulmifolius L. is well known for its high content in natural antioxidants. L. is a perennial bush that belongs to the Rosaceae family [1]. It is largely distributed throughout the world, since it has colonized from Europe to North Africa and spreads from sea level to heights up to 1100 m [2]. Commonly known as blackberry, is a functional food that may play an important role in human health. It is characterized for its small size, an appealing dark black colour with a slightly acidic pleasant flavour [3,4]. Ripe blackberry has been widely used for hundreds of years as a traditional medicine because of its beneficial properties, which includes antioxidant, anti-inflammatory, antimicrobial, gastroprotective, and cardioprotective properties, among
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