Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Bla
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ORIGINAL RESEARCH
Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction Débora P. Moraes 1 & Marina L. Machado 2 & Carla A. A. Farias 1 & Juliano S. Barin 1 & Giovani L. Zabot 3 & Jesús Lozano-Sánchez 4,5 & Daniele F. Ferreira 1 & Márcia Vizzotto 6 & Francisco Javier Leyva-Jimenez 4 & Tássia L. Da Silveira 2 & Edi F. Ries 7 & Milene T. Barcia 1 Received: 17 June 2020 / Accepted: 16 November 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The phenolic compounds of blackberries extracted with organic solvents cause environmental damage. Therefore, the objective of the present study was to verify if microwave hydrodiffusion and gravity obtain a blackberry extract with a high concentration of phenolic compounds and antioxidant capacity without the addition of any solvent. The results showed that it was possible to reach the objective with 500 W and 10 min of extraction by employing a method that meets green chemistry principles. The extract has a lower cost than the exhaustive method, is microbiologically safe, and is mainly composed of anthocyanins (85%). The presence of 5 anthocyanins and 17 non-anthocyanin phenolic compounds were identified, including hydroxyresveratrol, which was first extracted in blackberries by microwave hydrodiffusion and gravity. The phenolic compound content and antioxidant capacity were lower in the last fractions, which reduced the extraction time to 8 min. The coproduct showed phenolic, antioxidant capacity, and microbiological quality. This study presented a fast, efficient, economical, sustainable, and solvent-free method to extract phenolic compounds from blackberries. Keywords Green extraction . Microbiological analysis . Economic analysis . Hydroxyresveratrol . Antioxidant capacity . Reactive oxygen species
* Milene T. Barcia [email protected]
Tássia L. Da Silveira [email protected]
Débora P. Moraes [email protected]
Edi F. Ries [email protected]
Marina L. Machado [email protected]
1
Carla A. A. Farias [email protected]
Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
2
Department of Biochemistry and Molecular Biology, Federal University of Santa Maria, Santa Maria, RS, Brazil
3
Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Cachoeira do Sul, RS, Brazil
4
Health Science Technology Park, Functional Food Research and Development Center, Granada, Spain
Daniele F. Ferreira [email protected]
5
Department of Nutrition and Food Science, University of Granada, Campus de Cartuja, Granada, Spain
Márcia Vizzotto [email protected]
6
Embrapa Temperate Agriculture, Pelotas, RS, Brazil
7
Department of Collective Health, Federal University of Santa Maria, Santa Maria, RS, Brazil
Juliano S. Barin [email protected] Giovani L. Zabot [email protected] Jesús Lozano-Sánch
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