Next Article in Journal
In Vitro Lipophilic Antioxidant Capacity, Antidiabetic and Antibacterial Activity of Citrus Fruits Extracts from Aceh, Indonesia
Next Article in Special Issue
Analysis and Comparison of the Antioxidant Component of Portulaca Oleracea Leaves Obtained by Different Solid-Liquid Extraction Techniques
Previous Article in Journal
Hydroxybenzoic Acids Are Significant Contributors to the Antioxidant Effect of Borututu Bark, Cochlospermum angolensis Welw. ex Oliv
Previous Article in Special Issue
RP-HPLC/MS/MS Analysis of the Phenolic Compounds, Antioxidant and Antimicrobial Activities of Salvia L. Species
Article Menu
Issue 1 (March) cover image

Export Article

Open AccessCommunication
Antioxidants 2017, 6(1), 10;

Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology

Department of Food Engineering, University La Serena, Raúl Bitrán 1305, Box 599, La Serena, Chile
Department of Polymers, Faculty of Chemical Sciences, University of Concepcion, Edmundo Larenas 129, Casilla 160-C, Concepción, Chile
Author to whom correspondence should be addressed.
Received: 22 November 2016 / Accepted: 29 January 2017 / Published: 2 February 2017
Full-Text   |   PDF [4188 KB, uploaded 16 February 2017]   |  


The optimum conditions for the antioxidant extraction from maqui berry were determined using a response surface methodology. A three level D-optimal design was used to investigate the effects of three independent variables namely, solvent type (methanol, acetone and ethanol), solvent concentration and extraction time over total antioxidant capacity by using the oxygen radical absorbance capacity (ORAC) method. The D-optimal design considered 42 experiments including 10 central point replicates. A second-order polynomial model showed that more than 89% of the variation is explained with a satisfactory prediction (78%). ORAC values are higher when acetone was used as a solvent at lower concentrations, and the extraction time range studied showed no significant influence on ORAC values. The optimal conditions for antioxidant extraction obtained were 29% of acetone for 159 min under agitation. From the results obtained it can be concluded that the given predictive model describes an antioxidant extraction process from maqui berry. View Full-Text
Keywords: antioxidant activity; D-optimal design; Maqui; ORAC value antioxidant activity; D-optimal design; Maqui; ORAC value

Figure 1

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).

Share & Cite This Article

MDPI and ACS Style

Quispe-Fuentes, I.; Vega-Gálvez, A.; Campos-Requena, V.H. Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology. Antioxidants 2017, 6, 10.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top