Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods

摘要

Extracts with antioxidant compounds were obtained from residues of blackberries (Rubus fruticosus L.) through pressurized liquid extraction (PLE). The influence of solvent type (water, acidified water pH = 2.5, ethanol and ethanol + water 50% v:v) and temperature (60, 80 and 100 degrees C) on global yield (X-0), total phenolics (TP), monomeric anthocyanins (MA) and antioxidant activity (AA) (by DPPH and ABTS) of the extracts was evaluated. Moreover, anthocyanins were identified and quantified by UHPLC-QToF-MS e UHPLC-UV-Vis, respectively. The best PLE condition was compared to conventional extractions (Soxhlet and maceration). Results showed positive influence of temperature on global yield, TP and AA. Ethanol + water as solvent at 100 degrees C was chosen as the best PLE condition, providing TP = 7.36 mgGAE/g fresh residue, MA = 1.02 mg C3GE/g fresh residue, AA = 76.03 mu mol TE/g fresh residue and X-0 = 633%. Excepting MA, all other results were over those of conventional extractions. Four anthocyanins were identified by UHPLC in the extracts, and their higher yields were achieved with acidified water as solvent at 60 and 80 degrees C. PLE has proved to be a promising alternative to recover bioactive compounds from blackberry residues, as well as other food by-products. (C) 2014 Elsevier Ltd. All rights reserved.