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dc.contributor.authorVázquez Espinosa, Mercedes
dc.contributor.authorVelasco González de Peredo, Ana
dc.contributor.authorFerreiro-González, Marta
dc.contributor.authorCarrera Fernández, Ceferino
dc.contributor.authorPalma Lovillo, Miguel
dc.contributor.authorFernández Barbero, Gerardo
dc.contributor.authorEspada Bellido, Estrella
dc.contributor.otherQuímica Analíticaen_US
dc.contributor.otherQuímica Orgánicaen_US
dc.date.accessioned2019-05-06T10:15:46Z
dc.date.available2019-05-06T10:15:46Z
dc.date.issued2019-03
dc.identifier.issn2073-4395
dc.identifier.urihttp://hdl.handle.net/10498/21244
dc.description.abstractResearch interest regarding maqui (Aristotelia chilensis) has increased over the last years due to its potential health benefits as one of the most antioxidant-rich berries. Ultrasound-assisted extraction (UAE) is an advanced green, fast, and ecological extraction technique for the production of high quality extracts from natural products, so it has been proposed in this work as an ideal alternative extraction technique for obtaining extracts of high bioactivity from maqui berries. In order to determine the optimal conditions, the extraction variables (percentage of methanol, pH, temperature, ratio “sample mass/volume of solvent”, amplitude, and cycle) were analyzed by a Box-Behnken design, in conjunction with the response surface method. The statistical analysis revealed that the temperature and the percentage of methanol were the most influential variables on the extraction of the total phenolic compounds and total anthocyanins, respectively. The optimal extraction time was determined at 15 min for total phenolic compounds, while it was only 5 min for anthocyanins. The developed methods showed a high precision level with a coefficient of variation of less than 5%. Finally, the new methods were successfully applied to several real samples. Subsequently, the results were compared to those that were obtained in previous experiments by means of microwave assisted extraction (MAE). Similar extraction yields were obtained for phenolic compounds under optimized conditions. However, UAE proved to be slightly more efficient than MAE in the extraction of anthocyanins.en_US
dc.formatapplication/pdfen_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceAgronomy 2019, 9, 148en_US
dc.subjectanthocyaninsen_US
dc.subjectAristotelia chilensis (Mol.) Stuntzen_US
dc.subjectmaqui berryen_US
dc.subjectfood analysisen_US
dc.subjectphenolic compoundsen_US
dc.subjectsuperfruiten_US
dc.subjectultrasound assisted extractionen_US
dc.titleAssessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)en_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen_US
dc.identifier.doi10.3390/agronomy9030148


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
This work is under a Creative Commons License Attribution-NonCommercial-NoDerivatives 4.0 Internacional