High pressure extraction increases the antioxidant potential and in vitro bio-accessibility of bioactive compounds from discarded blueberries

Abstract

Unlike conventional extraction (CE) methods, high hydrostatic pressure extraction (HHPE) uses less solvent volume and reduced extraction times. We show here that HHPE increases extractability, antioxidant capacity and bio-accessibility of the bioactive compounds from discarded blueberries when compared to CE. Bioactive compounds were extracted by CE with agitation and by HHPE at 500 MPa for 5, 10 and 15 min. The highest content of anthocyanins (117.08mg 100g −1 FW), polyphenols (9.56mg 100g −1 FW), flavonoids (0.62mg 100g −1 FW) and antioxidant capacities (1853.69 and 2059.55 μMg −1 FW for DPPH and FRAP, respectively) with HHPE for 15 min. Likewise, HHPE for 15 min resulted in the highest bio-accessibility of polyphenols (62.2%) and flavonoids (62.2%), whereas 85.1% and 60.9% of antioxidant capacity measured as DPPH and FRAP, respectively. Only anthocyanins showed decreased bio-accessibility after HHPE. Antioxidant potential of discarded blueberries can be enhanced with HHPE by increasing the extractability of bioactive compounds and their bio-accessibility. La extracción por alta presión incrementa el potencial antioxidante y la bioaccesibilidad in vitro de compuestos bioactivos a partir de arándanos descartados RESUMEN A diferencia del método de extracción convencional (CE), la extracción con alta presión hidrostática (HHPE) permite utilizar un menor volumen de solvente y reducir los tiempos de extracción. Aquí mostramos que el HHPE aumenta el rendimiento de extracción, la capacidad antioxidante y la bioaccesibilidad potencial de los compuestos bioactivos de arándanos descartados en comparación con CE. Los compuestos bioactivos se extrajeron mediante CE con agitación y con HHPE a 500 MPa durante 5, 10 y 15 min. El mayor contenido de antocianinas (117.08mg 100g −1 FW), polifenoles (9.56mg 100g −1 FW), flavonoides (0.62mg 100g −1 FW) y capacidad antioxidante (1853.69 y 2059.55 μMg −1 FW mediante DPPH y FRAP, respectivamente) fue con HHPE durante 15 min. Del mismo modo, el HHPE durante 15 minutos dio como resultado la mayor bio-accesibilidad potencial de polifenoles (62.2%) y flavonoides (62.2%), mientras que 85.1% y 60.9% de la capacidad antioxidante cuantificada como DPPH y FRAP, respectivamente. Solo las antocianinas mostraron una disminución de la bio-accesibilidad potencial después de HHPE. El potencial antioxidante de los arándanos descartados puede mejorar con HHPE al incrementar el rendimiento de extracción de los compuestos bioactivos y su bio-accesibilidad potencial.

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

“…Briones-Labarca et al [ 87 ] demonstrated that the application of HHPE to extract the bioactive compound from discarded blueberries increased the content of anthocyanins, polyphenols, and flavonoids, as well as the antioxidant capacity by DPPH and FRAP compared with conventional extraction. However, although the bio-accessibility of the polyphenols and flavonoids also increased with HHPE vs CE, the anthocyanins showed a decrease in the bio-accessibility after HHPE.…”

“…However, although the bio-accessibility of the polyphenols and flavonoids also increased with HHPE vs CE, the anthocyanins showed a decrease in the bio-accessibility after HHPE. In addition, they proved that the anthocyanins extracted increased from 15.1 to 39.4% with the time of the extraction from 5 to 15 min when compared to CE [ 87 ].…”

Anthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods

“…According to Patras et al [ 53 ], high pressure application could be responsible for phenolic compound degradation in some fruits. This effect is a consequence of peroxidase and polyphenol oxidase activity that oxidize phenolic quinones [ 54 ]. de Jesus et al [ 55 ] evaluated the effect of three different pressures (400, 500, and 600 MPa) on microbial inactivation and anthocyanin extraction from açaí pulp, and observed that high hydrostatic pressure was not able to completely inactivate peroxidase and polyphenol oxidase from açaí pulp.…”

“…Anthocyanin extraction was positively influenced by HHE time. The increase in application time (5 min to 15 min) increased analyte extraction due to equilibrium of pressure between the inside and outside of the material or the higher diffusion speed of the solvent when shorter times were applied on HHE [ 54 ]. This trend was observed by Briones-Labarca et al [ 57 ] that studied HHE of Chilean papaya seeds using 500 MPa and different extraction times (5, 10, and 15 min).…”

Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

“…Polyphenolic and antioxidant extracts resulting from this technique present better antioxidant activity and, when studied in in vitro analysis, they present good bioaccessibility and decrease the viability of cancer cells [ 10 , 41 ]. However, due to the type of equipment used, there are few studies that exist regarding the application of this technique with the spices that this review covered.…”