Extract of Ellagitannins starting with Strawberries (Fragaria sp.) and Blackberries (Rubus sp.)

Abstract

Characterize the content of phytochemical compounds present in samples of extracts of strawberry (Fragaria sp.) and blackberry (Rubus sp.). The extraction of said compounds was carried out with solutions of polar solvents, such as acetone, ethanol and methanol, using an experimental design with three factors: state of maturity, resting time and temperature. The characterization of these fruits is the beginning of the utilization mainly of ellagitannins to produce ellagic acid. Total phytochemical content was determined by spectrophotometric techniques, for phenolic content it was used Folin-Ciocalteu, for flavonoids it was determined with aluminium chloride, the antioxidant activity was evaluated by the methods of DPPH and ABTS + , the bactericidal effect of the extracts was shown for strains of E. coli and S. aureus. The determination of ellagitannins was performed by spectrometry. The influence of the state of maturity on the response variable was evaluated; it was observed that concentration of phytochemicals increases proportionally to maturity stage. The antioxidant activity was evaluated, determining that extracts obtained exhibit 94%-95% inhibition. The determination of ellagitannins, finding that the highest concentration of ellagitannins was found in a state of green maturity, for strawberries as well as blackberries.

The Kinetics of Two-Step Ellagitannin Extraction from the By-products of Selected Processed Fruits of the family Rosaceae

“…Ellagitannins (ETs) are secondary plant metabolites belonging to the group of hydrolysable tannins (Feldman et al 2003;Dai and Mumper 2010). They exhibit beneficial health properties, including antioxidant, antibacterial, antiviral, and anti-inflammatory activity (Sangiovanni et al 2013;Kahkonen et al 2012;Larrosa et al 2010;Puljula et al 2020;Marquez -Lopez et al 2020). The health-promoting activity of ETs has been demonstrated both in vitro and in vivo.…”

Antioxidant Potential of Some Fruit Extracts Prepared with Different Solvents

“…In addition to this, TPC of 80% methanol extracts was the highest (33.94 mg GAE g -1 extract) among other solvent extracts of strawberry. Márquez-López et al (2020) reported that methanol extracts of strawberries contained higher total phenolic compounds than ethanol extracts. It is explained by the higher polarity of methanol and the higher solubility of phenolic compounds as the polarity increases, because phenols in extracts are largely related to the polarity of the solvents used (Márquez-López et al, 2020).…”

“…Also, they are rich in anthocyanins, which are responsible for the red color and are powerful antioxidants. Many studies have studied anthocyanin content and antioxidant potential in strawberry (De Souza et al, 2014;Mandave et al, 2014;Chaves et al, 2017;Márquez-López et al, 2020), raspberry (Pantelidis et al, 2007;Çekiç and Özgen, 2010;Chen et al, 2013a;Dragišic Maksimovic et al, 2013;De Souza et al, 2014), sour cherry (Kim et al, 2005;Piccolella et al, 2008;Khoo et al, 2011;Kopjar et al, 2014) and cornelian cherry (Pantelidis et al, 2007;Yilmaz et al, 2009;Hassanpour et al, 2011;Celep et al, 2012;Moldovan et al, 2016). Potential health effects of these fruits associated with anthocyanin were studied in the literature (Ferretti et al, 2010;Chen et al, 2013b;Khoo et al, 2017).…”

“…Strawberry, raspberry, sour cherry, and cornelian cherry have a unique phenolic profiles and strong antioxidant activity. The major phenolic compounds in strawberries are ellagic acid, p-coumaric acid, and their esters (Häkkinen et al, 1999;Márquez-López et al, 2020), procyanidins, ellagitannins, (+)catechin and p-coumaroyl esters (Cerezo et al, 2010). Dominant anthocyanin compounds in strawberry are cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, and pelargonidin-O-rutinoside (Chaves et al, 2017).…”

Reconnoitring the antioxidant and antibacterial potential of different fruits after tannin acyl hydrolase mediated biotransformation

“…They have molecular weights between 500 and 30,000 Da and are present in each and every plant food and beverage 2 . These compounds are found in plant parts, for example, in roots, stems, bark, trunk, leaves, flowers, fruits, and seeds, which are an indispensible part of human diet 3 . Moreover, these metabolites occur widely in foodstuffs such as tea, strawberries, blackberries, grapes, mangoes, cashew nuts, hazelnuts, and walnuts and can precipitate proteins, minerals, starch, and cellulose from various solutions 4 .…”