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Open AccessArticle

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

Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da Republica, 2780-157 Oeiras, Portugal
Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
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;
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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