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Open AccessArticle

Phenolic Compounds Extraction of Arbutus unedo L.: Process Intensification by Microwave Pretreatment

1
Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
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Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da Republica, 2780-157 Oeiras, Portugal
3
Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
4
Institute of Bioeconomy BioEcoUva, High Pressure Processes Group, Chemical Engineering and Environmental Technology, University of Valladolid, 47011 Valladolid, Spain
*
Authors to whom correspondence should be addressed.
Processes 2020, 8(3), 298; https://doi.org/10.3390/pr8030298
Received: 14 February 2020 / Revised: 26 February 2020 / Accepted: 28 February 2020 / Published: 5 March 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
Arbutus unedo L., commonly known as the strawberry-tree fruit, is an endemic species of the Mediterranean flora. Microwave extraction technology has been considered as a fast and “green” method for the production of extracts rich in bioactive compounds, although the energy consumption is high. To overcome this bottleneck, microwave was used as a pretreatment procedure in short time periods. This technique promotes the burst of intracellular vacuoles leading to an increase in the lixiviation of phenolic compounds. Different approaches were tested, namely a solvent-free irradiation (SFI), a solvent-assisted irradiation (SAI) and a pressurized solvent-assisted irradiation (PSAI). After irradiation, a solid–liquid extraction procedure was performed using a mixture of water and ethanol. A kinetic evaluation of the total phenolic content (TPC) was performed using the Folin–Ciocalteu method. For the total anthocyanin content, a UV-spectrophotometric method was used. HPLC-UV and LC-MS were used for TPC and identification of present compounds. Microwave irradiation led to an increase in TPC of extracts after SAI (52%) and PSAI (66%) along with a reduction in time of extraction from 30 min to less than 2 min. The anthocyanin content also increased by 66% for the SAI and PSAI extractions. View Full-Text
Keywords: Arbutus unedo; microwave pretreatment; process intensification; phenolic compounds Arbutus unedo; microwave pretreatment; process intensification; phenolic compounds
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MDPI and ACS Style

Alexandre, A.M.R.C.; Matias, A.A.; Bronze, M.R.; Cocero, M.J.; Mato, R. Phenolic Compounds Extraction of Arbutus unedo L.: Process Intensification by Microwave Pretreatment. Processes 2020, 8, 298.

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