Abstract
There is a great demand for the recovery of bioactive compounds from by-products and side streams in the food and cosmetic industries. More sustainable extraction methodologies are being chosen, such as pulsed electric field (PEF) assisted extraction, supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), and ultrasound-assisted extraction. Endemic fruits represent a great and little-explored source of biomolecules that can become potential candidates for the study of new drugs and support the use of native species in functional foods or nutraceuticals. Some phenolics from Chilean fruits proved to have potential in the prevention of non-communicable or chronic diseases. The study aimed to produce polyphenolic-rich extracts from corcolen (Azara dentata Ruiz & Pav) by non-thermal methodologies. Two extracts were obtained by means of SFE, using CO2 and ethanol as co-solvents, and PLE using water as a solvent. The total antioxidant capacity, total phenolic content, carbohydrates, and proteins of both extracts were analyzed. The resulting phenolic content of the extracts obtained by SFE and PLE was 5.37 ± 0.38 and 21.17 ± 0.57 mg GAE/g sample, respectively. The total antioxidant capacity was 3.22 ± 0.47 and 18.05 ± 1.25 mg Trolox/g sample for the SFE and PLE extracts, respectively. Moreover, corcolen composition was characterized by LC-TTOF chromatography, being chrysoeriol 7-O-glucoside, isorhamnetin 7-O-rhamnoside, isorhoifolin, rhoifolin, kaempferol 3-O-feruloyl-sophoroside 7-O-glucoside, kaempferol 3-O-feruloyl-sophorotrioside, spinacetin 3-O-(2-p-coumaroylglucosyl) (1->6)-apiosyl (1->2)-glucoside, cyanidin 3-O-(-xylosyl-(6-caffeoyl-glucosyl)-galactoside), the eight more predominant flavonoids. The different extraction methodologies allowed the obtaining of extracts with an interesting antioxidant capacity, rich in polyphenols, that could potentially find several applications as dietary supplements, ingredients for cosmetic formulations, or additives in food.
Supplementary Materials
The presentation material of this work is available online at https://www.mdpi.com/article/10.3390/Foods2022-13007/s1.
Author Contributions
Conceptualization, F.J.B. and J.M.C.; methodology, L.C.R.; validation, K.D. and J.J.; formal analysis, L.C.R., K.D. and J.J.; investigation, L.C.R., K.D. and J.J.; resources, M.J.S. and F.J.B.; data curation, L.C.R.; writing—original draft preparation, L.C.R.; writing—review and editing, F.J.B., J.M.C., Y.P., M.J.S.; supervision, F.J.B. and J.M.C.; project administration, F.J.B. and J.M.C.; funding acquisition, F.J.B. All authors have read and agreed to the published version of the manuscript.
Funding
University of Valencia, Spain through the project OTR2021-22219SERVI supported by the Universidad Austral de Chile, Chile.
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
The data presented in this study are available on request from the corresponding author. The data are not publicly available due to privacy.
Acknowledgments
Juan Manuel Castagnini is beneficiary of the grant (ZA21-028) for the requalification of the Spanish university system from the Ministry of Universities of the Government of Spain, modality “Maria Zambrano”, financed by the European Union, NextGeneration EU through the project “Extraction of bioactive compounds from food matrices using innovative and sustainable technologies (EXTRABIO)”. Francisco J. Barba and Mario J. Simirgiotis are members of the CYTED network “P320RT0186—Aprovechamiento sostenible de recursos biomásicos vegetales iberoamericanos en cosmética (BIOLATES)”.
Conflicts of Interest
The authors declare no conflict of interest.
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