Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.)
The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction va...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/23/11/2992 |
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| author | Ana V. González de Peredo Mercedes Vázquez-Espinosa Estrella Espada-Bellido Ana Jiménez-Cantizano Marta Ferreiro-González Antonio Amores-Arrocha Miguel Palma Carmelo G. Barroso Gerardo F. Barbero |
| author_facet | Ana V. González de Peredo Mercedes Vázquez-Espinosa Estrella Espada-Bellido Ana Jiménez-Cantizano Marta Ferreiro-González Antonio Amores-Arrocha Miguel Palma Carmelo G. Barroso Gerardo F. Barbero |
| author_sort | Ana V. González de Peredo |
| collection | DOAJ |
| description | The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction variables, including methanol composition, pH, temperature, and sample⁻solvent ratio were optimized by applying a Box⁻Behnken design and response surface methodology. Methanol composition and pH were the most influential variables for the total phenolic compounds (58.20% of the solvent in water at pH 2), and methanol composition and temperature for anthocyanins (50.4% of solvent at 50 °C). The methods developed showed high repeatability and intermediate precision (RSD < 5%). Both methods were applied to myrtle berries collected in two different areas of the province of Cadiz (Spain). Hierarchical clustering analysis results show that the concentration of bioactive compounds in myrtle is related to their geographical origin. |
| first_indexed | 2024-12-11T03:10:55Z |
| format | Article |
| id | doaj.art-4ab66ae36722435cb55f6f848fc16713 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T03:10:55Z |
| publishDate | 2018-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4ab66ae36722435cb55f6f848fc167132022-12-22T01:22:51ZengMDPI AGMolecules1420-30492018-11-012311299210.3390/molecules23112992molecules23112992Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.)Ana V. González de Peredo0Mercedes Vázquez-Espinosa1Estrella Espada-Bellido2Ana Jiménez-Cantizano3Marta Ferreiro-González4Antonio Amores-Arrocha5Miguel Palma6Carmelo G. Barroso7Gerardo F. Barbero8Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, SpainThe phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction variables, including methanol composition, pH, temperature, and sample⁻solvent ratio were optimized by applying a Box⁻Behnken design and response surface methodology. Methanol composition and pH were the most influential variables for the total phenolic compounds (58.20% of the solvent in water at pH 2), and methanol composition and temperature for anthocyanins (50.4% of solvent at 50 °C). The methods developed showed high repeatability and intermediate precision (RSD < 5%). Both methods were applied to myrtle berries collected in two different areas of the province of Cadiz (Spain). Hierarchical clustering analysis results show that the concentration of bioactive compounds in myrtle is related to their geographical origin.https://www.mdpi.com/1420-3049/23/11/2992anthocyaninsbioactive compoundsBox–Behnken designmicrowave-assisted extractionmyrtle<i>Myrtus communis</i>phenolic compounds |
| spellingShingle | Ana V. González de Peredo Mercedes Vázquez-Espinosa Estrella Espada-Bellido Ana Jiménez-Cantizano Marta Ferreiro-González Antonio Amores-Arrocha Miguel Palma Carmelo G. Barroso Gerardo F. Barbero Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.) Molecules anthocyanins bioactive compounds Box–Behnken design microwave-assisted extraction myrtle <i>Myrtus communis</i> phenolic compounds |
| title | Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.) |
| title_full | Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.) |
| title_fullStr | Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.) |
| title_full_unstemmed | Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.) |
| title_short | Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (<i>Myrtus communis</i> L.) |
| title_sort | development of new analytical microwave assisted extraction methods for bioactive compounds from myrtle i myrtus communis i l |
| topic | anthocyanins bioactive compounds Box–Behnken design microwave-assisted extraction myrtle <i>Myrtus communis</i> phenolic compounds |
| url | https://www.mdpi.com/1420-3049/23/11/2992 |
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