Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions

Abstract

We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis.

Extraction of Phenolic Compounds with Antioxidant Activity from Strawberries: Modelling with Artificial Neural Networks (ANNs)

“…The best network performance was statistically gained by the mean square error (MSE) and the determination coefficient (R 2 ), which were obtained using following formulas [ 3 , 29 , 30 ]: where S k is the predicted output values of the network for the k th dataset, T k is the target output for the k th dataset and n is the number of specific training patterns.…”

“…where X r and X norm , represent the values of measured and normalized data, respectively, and X min and X max are the minimum and maximum values of the measured factors, respectively. The best network performance was statistically gained by the mean square error (MSE) and the determination coefficient (R 2 ), which were obtained using following formulas [3,29,30]:…”

“…It has been reported that the antioxidant properties of strawberries are due to their high content of total phenolic compounds rather than vitamin C [ 2 ]. The total phenolic compounds available in strawberries have an impact on their quality, contributing to organoleptic and sensorial properties and also to health properties [ 3 ]. Strawberries, because of these different health advantages in addition to their nutritional value, have seen increasing worldwide production and consumption and are thus known as the first most significant soft fruit species [ 4 ].…”

“…In addition, ideal extraction techniques depend on the kind of food product under analysis [ 12 ]. Some of the techniques that can be applied to extract phenolics include infusion, percolation, digestion, decoction, maceration, Soxhlet extraction, aqueous alcoholic extraction by phytonics processes, ultrasound extraction, fermentation, supercritical fluid extraction and countercurrent extraction [ 3 ]. Among these techniques, solid–liquid extraction has been extensively utilized to separate various compounds during the recovery of antioxidant phenolic compounds; the efficiency of the extraction process can be affected by parameters like the solvent/solid ratio, the extraction time, the type and the concentration of the solvent, and temperature [ 13 ].…”

Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

“…The consumption of fruits that have bioactive compounds with antioxidant properties (Guiné et al, 2020;Moreira-Araújo et al, 2019;Guiné et al, 2018;Arend et al, 2017;Mazzoni et al, 2017;) as phenolic compounds, provide several biological functions: anti-inflammatory, antimicrobial, antifungal, antiviral and antioxidant (Selamoglu et al, 2020), promoting several health benefits (Salgado-Chávez et al, 2020;Nascimento et al, 2019;Neri-Numa et al, 2018;Habibi and Ramezanian, 2017;Seleem et al, 2017). Among them, the anthocyanins are natural pigments, water-soluble, responsible for pigmentation of many fruits and vegetables, with a color spectrum that can range from red to blue, or purple (Apáez Barrios et al, 2018;Hurtado & Charfuelan, 2019;Vetö et al, 2020), are widely studied and used as natural coloring agents in foods (Nascimento et al, 2019;Oliveira & Antelo, 2020;Sharma et al, 2016) and because its antioxidant capacity, they prevent the formation of free radicals (Jiao et al, 2018;Miguel & Álvarez-López, 2020;Moreira-Araújo et al, 2019;Verruck et al, 2018), responsible for aging and increased risk of developing chronic non-communicable diseases (Miguel & Álvarez-López, 2020;Moreira-Araújo et al, 2019).…”