Show simple item record

dc.contributor.authorEspada Bellido, Estrella
dc.contributor.authorFerreiro-González, Marta
dc.contributor.authorCarrera Fernández, Ceferino
dc.contributor.authorPalma Lovillo, Miguel
dc.contributor.authorÁlvarez Saura, José A.
dc.contributor.authorFernández Barbero, Gerardo
dc.contributor.authorAyuso Vilacides, Jesús
dc.contributor.otherQuímica Analíticaes_ES
dc.contributor.otherQuímica Físicaes_ES
dc.date.accessioned2020-01-24T10:55:50Z
dc.date.available2020-01-24T10:55:50Z
dc.date.issued2019-11
dc.identifier.issn2073-4395
dc.identifier.urihttp://hdl.handle.net/10498/22181
dc.description.abstractBerries 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 e ciency, 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 coe cient of variation lower than 5% was determined. Non-significant di erences 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.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceAgronomy 2019, 9(11), 745es_ES
dc.subjectanthocyanins; antioxidantses_ES
dc.subjectanthocyaninses_ES
dc.subjectantioxidantses_ES
dc.subjectblackberryes_ES
dc.subjectmicrowave-assisted extractiones_ES
dc.subjectphenolic compoundses_ES
dc.subjectRubus ulmifolius Les_ES
dc.subjectultrasound-assisted extractiones_ES
dc.titleExtraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniqueses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/agronomy9110745


Files in this item

This item appears in the following Collection(s)

Show simple item record

Atribución 4.0 Internacional
This work is under a Creative Commons License Atribución 4.0 Internacional