Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Campus de Medianeira, Avenida Brasil, 4232 CEP 85884-000, Caixa Postal 271, Medianeira, Brazil.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
Food Res Int. 2018 Jul;109:455-471. doi: 10.1016/j.foodres.2018.04.061. Epub 2018 Apr 30.
The aim of this work was to produce an extract rich in different bioactive compounds from Arbutus unedo L. fruits to enhance its possible valorization and commercialization. The conditions of the main variables of maceration, microwave, and ultrasound assisted extractions (MA, MAE and UAE, respectively) were optimized and compared in terms of its composition (based on the total material extracted, total content in carbohydrates, phenolic and flavonoid compounds) and its preservative potential (based on the response of four in vitro antioxidant assays). The key variables of each extraction technique (time, temperature or power and hydroalcoholic mixture) were evaluated by specific experimental designs using response surface methodology. Mathematical models were developed and numerical optimal values for each extraction technique and response were achieved. Regarding the extraction of target compositional compounds, MAE was the most efficient, closely followed by MA. In terms of its preservative potential, MAE was the most suitable solution, but MA gave similar results at lower temperatures (90 °C). Globally, MA and MAE were the best options conducting to optimal solutions using reduced amounts of ethanol. UAE required higher ethanol contents (60%). The results showed alternatives to obtain extracts of A. unedo fruits, supporting their potential to be exploited at industrial level.
本工作旨在从杨梅果实中提取富含多种生物活性化合物的提取物，以提高其潜在的附加值和商业化程度。优化了浸渍、微波和超声辅助提取（MA、MAE 和 UAE，分别）的主要变量条件，并从组成（基于提取的总物质、碳水化合物、酚类和类黄酮化合物的总含量）和其保鲜潜力（基于对四种体外抗氧化测定的响应）方面进行了比较。使用响应面法，通过特定的实验设计评估了每种提取技术（时间、温度或功率和水醇混合物）的关键变量。开发了数学模型，并获得了每种提取技术和响应的数值最优值。关于目标成分化合物的提取，MAE 是最有效的，MA 紧随其后。就其保鲜潜力而言，MAE 是最合适的解决方案，但 MA 在较低温度（90°C）下可获得相似的结果。总体而言，MA 和 MAE 是使用较少乙醇获得最佳解决方案的最佳选择。UAE 需要更高的乙醇含量（60%）。结果表明了获得杨梅果实提取物的替代方法，支持其在工业水平上的开发潜力。
