TY - JOUR
T1 - A sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques
AU - Fuentes-Jorquera, Natalia
AU - Villalva, Marisol
AU - Pérez-Jiménez, Jara
AU - González-Miquel, María
AU - González, Emilio J.
AU - Mariotti-Celis, María Salomé
AU - Pérez-Correa, José Ricardo
AU - Canales, Roberto I.
N1 - Publisher Copyright:
© 2025 Elsevier Ltd
PY - 2025/6/1
Y1 - 2025/6/1
N2 - Murta, native to southern Chile, comprises red murta (Ugni molinae Turcz) and white murta (Ugni candollei Barm), traditionally utilized in ethnobotanical medicine for its anti-inflammatory and analgesic properties attributed to high flavonoid and phenolic acid content. Despite murta's potential, the combined effects of sustainable extraction techniques—eutectic solvents (ES), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—on its polyphenol profile remain unexplored. A comprehensive analysis should quantify extractable polyphenols (EPP) and non-extractable polyphenols (NEPP). This study evaluated eight ES mixtures for polyphenol extraction from red and white murta leaves and fruits, optimizing water percentage and feed:solvent ratio. Choline chloride:1,3-butanediol (ChCl:1,3BD) with 30 % water and a 1:10 ratio yielded the highest EPP content, as determined by HPLC-DAD. Among various MAE and UAE conditions tested, MAE at 353 K for 3 min achieved optimal phenolic compound yields, with catechin predominating in leaf extracts and gallic acid in fruit extracts. NEPP fractions, consisting primarily of non-extractable proanthocyanidins, represented 8–19 % of total polyphenols in fruits and leaves. These findings establish a sustainable methodology for obtaining polyphenol-rich extracts from murta and highlight the importance of both EPP and NEPP fractions in enhancing the potential of these antioxidant-enriched food extracts obtained through eco-friendly technologies.
AB - Murta, native to southern Chile, comprises red murta (Ugni molinae Turcz) and white murta (Ugni candollei Barm), traditionally utilized in ethnobotanical medicine for its anti-inflammatory and analgesic properties attributed to high flavonoid and phenolic acid content. Despite murta's potential, the combined effects of sustainable extraction techniques—eutectic solvents (ES), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—on its polyphenol profile remain unexplored. A comprehensive analysis should quantify extractable polyphenols (EPP) and non-extractable polyphenols (NEPP). This study evaluated eight ES mixtures for polyphenol extraction from red and white murta leaves and fruits, optimizing water percentage and feed:solvent ratio. Choline chloride:1,3-butanediol (ChCl:1,3BD) with 30 % water and a 1:10 ratio yielded the highest EPP content, as determined by HPLC-DAD. Among various MAE and UAE conditions tested, MAE at 353 K for 3 min achieved optimal phenolic compound yields, with catechin predominating in leaf extracts and gallic acid in fruit extracts. NEPP fractions, consisting primarily of non-extractable proanthocyanidins, represented 8–19 % of total polyphenols in fruits and leaves. These findings establish a sustainable methodology for obtaining polyphenol-rich extracts from murta and highlight the importance of both EPP and NEPP fractions in enhancing the potential of these antioxidant-enriched food extracts obtained through eco-friendly technologies.
KW - Catechin
KW - Eutectic solvents
KW - Gallic acid
KW - Microwave-assisted extraction
KW - Non-extractable polyphenols
KW - Ugni candollei Barm
KW - Ugni molinae Turcz
UR - http://www.scopus.com/inward/record.url?scp=105002229956&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2025.104017
DO - 10.1016/j.ifset.2025.104017
M3 - Artículo
AN - SCOPUS:105002229956
SN - 1466-8564
VL - 102
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
M1 - 104017
ER -