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Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

2018Journal article Open access
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dc.contributor.authorJiménez López, Cecília
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:22:37Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:22:37Z
dc.date.issued2018
dc.description.abstractThe goal of this study was to compare anthocyanin extraction from Arbutus unedo L. fruits, by using two techniques assisted by different energy sources, heat and ultrasound. In order to obtain the conditions that maximize anthocyanin extraction, a response surface methodology was applied using the circumscribed central composite design of three variables with five levels. Three anthocyanin compounds were identified by HPLC-DAD-ESI/MS, being cyanidin-3-glucoside the main molecule. Heat assisted extraction proved to be the most effective method at 5 min, 90 °C and 80% of ethanol, yielding 51.2% of extract, with a total anthocyanin content of 382.4 μg/g dried fruit, and 744.6 μg/g extract. These response values were slightly improved by studying the solid/liquid effect at the optimal conditions in dose-response format, showing steady extraction values from 5 to 40 g/L. Results show the possibility of using A. unedo fruits as a source of anthocyanin compounds for industrial applications.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), LA LSRE-LCM (POCI-01-0145-FEDER-006984), L. Barros contract and C. Caleja (SFRH/BD/93007/2013) grant. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE- 01-0145-FEDER-023289: DeCodE and project Mobilizador Norte-01- 0247-FEDER-024479: ValorNatural®. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. To Xunta de Galicia for financial support for the post-doctoral researcher of M.A. Prieto.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationLópez, Cecilia Jiménez; Caleja, Cristina; Prieto, M. A.; Barreiro, Maria Filomena; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits. Food Chemistry. ISSN 0308-8146. 264, p. 81-91en_EN
dc.identifier.doi10.1016/j.foodchem.2018.04.103en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/10815
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.subjectAnthocyaninsen_EN
dc.subjectArbutus unedo L. fruitsen_EN
dc.subjectHeat and ultrasound assisted extractionsen_EN
dc.subjectResponse surface methodologyen_EN
dc.titleOptimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruitsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNamePrieto Lage
person.familyNameBarreiro
person.familyNameBarros
person.familyNameFerreira
person.givenNameCristina
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier107688
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person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridG-4516-2011
person.identifier.ridL-9802-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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