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Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorVega, Erika N.
dc.contributor.authorGonzález-Zamorano, Lorena
dc.contributor.authorCebadera, Elena
dc.contributor.authorBarros, Lillian
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorVidal-Diez de Ulzurrun, Guillermo
dc.contributor.authorTardío, Javier
dc.contributor.authorLázaro, Almudena
dc.contributor.authorCámara, Montaña
dc.contributor.authorFernández-Ruíz, Virginia
dc.contributor.authorMorales, Patricia
dc.date.accessioned2025-04-07T11:32:00Z
dc.date.available2025-04-07T11:32:00Z
dc.date.issued2025
dc.description.abstractMyrtus communis L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from Myrtus communis L. fruit peels (MCP), considered a by-product, were optimized using response surface methodology (RSM), evaluating four independent extraction variables with total anthocyanin content as the response criterion. As a result, optimal extraction conditions were determined to be 20 min, pH 6, 500 W, and 19.68 g/L, yielding a total anthocyanin content of 47.51 mg cya-3-glu/g. In addition, the optimized colourant extract presented a higher content of bioactive compounds compared to the fruit itself, with 1.4 times higher polyphenols and 1.8 times higher total anthocyanin content, with malvidin-3-O-glucoside as the predominant anthocyanin, evidencing the effectiveness of the proposed extraction process. In conclusion, applying the optimal extraction conditions for MPC enables the production of an extract with remarkable anthocyanin content and other phenolic compounds, making it an excellent candidate as a natural food colourant.eng
dc.description.sponsorshipThe authors are grateful to the Spanish Ministry of Science and Innova- tion for E.N.V. FPI contract (PRE2020-092030), Fundación Rafael Folch for L.G.Z. Predoctoral Scholarship (2023/E01) and to ALIMNOVA Research Group 951505 (UCM, GNFR-32/23). The author is also grateful to the Foundation for Science and Technology (FCT, Portugal) for its support from the FCT/MCTES (PIDDAC) national funds to CIMO (UIDB/00690/2020 (DOI: 10.544 99/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.544 99/UIDP/00690/2020)), SusTEC (LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020)); L.B. (CEEC-INST, DOI: 10.54499/CEECINST/ 00107/2021/CP2793/CT0002) contract through the institutional scientific employment programme- contract. To the Agenda VIIAFOOD–Platform for Valorization, Industrialization and Commercial Innovation for Agrifood (no. C644929456-00000040) for T.F.F.d.S. contract, a project supported un- der the PRR (Plano de Recuperação e Resiliência) and financed by the European Union /Next Generation EU.
dc.identifier.citationVega, Erika N.; González-Zamorano, Lorena; Cebadera, Elena; Barros, Lillian; Silveira, Tayse F. F. da; Ulzurrun, Guillermo Vidal-Diez de; Tardío, Javier; Lázaro, Almudena; Cámara, Montaña; Fernández-Ruíz, Virginia; Morales, Patricia (2025). Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization. International Journal of Food Sciences and Nutrition. ISSN 2304-8158. 14:3, p. 1-18
dc.identifier.doi10.3390/foods14030520
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/34396
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectNatural colourant
dc.subjectAnthocyanins
dc.subjectBioactive compounds
dc.subjectMirtle
dc.subjectExtraction optimization
dc.titleWild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterizationeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage18
oaire.citation.issue3
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameBarros
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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