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Antioxidants 2017, 6(1), 7; doi:10.3390/antiox6010007

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

Chemical Engineering Department, Universitat Politècnica de Catalunya, Avinguda Diagonal 647, Barcelona E-08028, Spain
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Author to whom correspondence should be addressed.
Academic Editor: Stanley Omaye
Received: 19 December 2016 / Revised: 11 January 2017 / Accepted: 13 January 2017 / Published: 19 January 2017
(This article belongs to the Special Issue Feature Papers 2016)
View Full-Text   |   Download PDF [1706 KB, uploaded 23 January 2017]   |  

Abstract

Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content. View Full-Text
Keywords: red fruit; berry; antioxidant extraction; scavenging assay; phenolic content red fruit; berry; antioxidant extraction; scavenging assay; phenolic content
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Hidalgo, G.-I.; Almajano, M.P. Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review. Antioxidants 2017, 6, 7.

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