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Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg13:Ação Climática
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorLima, Laíres
dc.contributor.authorPereira, Ana I.
dc.contributor.authorVaz, Clara B.
dc.contributor.authorFerreira, Olga
dc.contributor.authorDias, Maria Inês
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCarocho, Márcio
dc.date.accessioned2025-04-01T15:44:49Z
dc.date.available2025-04-01T15:44:49Z
dc.date.issued2025
dc.description.abstractThe extraction of phenolic compounds from eucalyptus leaves was optimized using heat and ultrasound-assisted techniques, and the bioactive potential of the resulting extract was assessed. The independent variables, including time (t), solvent concentration (S), and temperature (T) or power (P), were incorporated into a fivelevel central composite design combined with Response Surface Methodology. Phenolic content was determined by HPLC-DAD-ESI/MS and used as response criteria. The developed models were successfully fitted to the experimental data to identify the optimal extraction conditions. Heat-assisted extraction proved to be the most efficient method for phenolic recovery, yielding 27 ± 2 mg/g extract under optimal conditions (120 min, 76.5 ◦C, and 25 % ethanol, v/v). The extracts exhibited a high concentration of phenolic glycoside derivatives, including gallotannin, quercetin, and isorhamnetin. These findings suggest that the extracts hold promise as natural additives in food technology, owing to their moderate antimicrobial activity and strong antioxidant properties.eng
dc.description.sponsorshipThis work was supported by the Foundation for Science and Technology (FCT, Portugal) through national funds FCT/MCTES (PIDDAC), CIMO (UIDB/00690/2020 and UIDP/00690/2020), CeDRI (UIDB/ 05757/2020 and UIDP/05757/2020) and SusTEC (LA/P/0007/2021). L. Lima thank the FCT for the national funding through the individual research grant BD/13393/2022. S. Heleno and M. Carocho thank FCT for their individual employment program–contract (CEEC-IND/00831/ 2018, CEECIND/03040/2017) and M.I. Dias, R. Calhelha, and L. Barros also thank to the national funding by FCT through the institutional scientific employment program–contract for their contracts. The authors are also grateful to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of the project Norte-01-0145-FEDER-000042: GreenHealth.
dc.identifier.doi10.1016/j.foodchem.2025.143755
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/34380
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationResearch Centre in Digitalization and Intelligent Robotics
dc.relationResearch Centre in Digitalization and Intelligent Robotics
dc.relationPredifood - Predictive and Accelerated Models for Food Shelf-Life Assessment
dc.relationNot Available
dc.relationUIDP/05757/2020
dc.relationBD/13393/2022
dc.relation.ispartofFood Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectEucalyptus globulus
dc.subjectBioactive compounds
dc.subjectExtraction optimization
dc.subjectPhenolic compounds
dc.subjectExtraction optimization
dc.titleOptimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial propertieseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleResearch Centre in Digitalization and Intelligent Robotics
oaire.awardTitleResearch Centre in Digitalization and Intelligent Robotics
oaire.awardTitlePredifood - Predictive and Accelerated Models for Food Shelf-Life Assessment
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05757%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05757%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2022.13393.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.endPage10
oaire.citation.startPage1
oaire.citation.titleFood Chemistry
oaire.citation.volume479
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamCEEC IND 2017
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
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