RT journal article
T1 Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques
A1 Espada Bellido, Estrella
A1 Ferreiro González, Marta
A1 Carrera Fernández, Ceferino Adrián
A1 Palma Lovillo, Miguel
A1 Álvarez Saura, José Ángel
A1 Fernández Barbero, Gerardo
A1 Ayuso Vilacides, Jesús
A2 Química Analítica
A2 Química Física
K1 anthocyanins; antioxidants
K1 anthocyanins
K1 antioxidants
K1 blackberry
K1 microwave-assisted extraction
K1 phenolic compounds
K1 Rubus ulmifolius L
K1 ultrasound-assisted extraction
AB Berries are considered functional food because of their potential health benefits to consumersdue to their high concentrations in bioactive compounds. The extraction process of their antioxidantcompounds is a crucial step. In this work, ultrasound (UAE) and microwave (MAE) assisted extractionhave been evaluated and compared for the recovery of total phenolic compounds (TPC) and totalanthocyanins (TA) from blackberry. Since several variables have an influence on the extractionprocesses e ciency, a response surface method using a Box–Behnken design (BBD) was chosenfor 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 MAEwas performed on four variables (solvent, temperature, pH, and sample:solvent ratio). It has beenproven that solvent and temperature have a significant influence on the extraction of both TA andTPC. 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 optimumconditions. Thus, the results demonstrated a successful potential use of both techniques for theextraction of TA and TPC from blackberry. In conclusion, this work shows interesting perspectives forquality control analytical laboratories for the development of rapid extraction techniques to quantifythese antioxidant compounds in blackberries.
PB MDPI
SN 2073-4395
YR 2019
FD 2019-11
LK http://hdl.handle.net/10498/22181
UL http://hdl.handle.net/10498/22181
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026