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Antioxidant Capacity Analysis of Blackberry Extracts with Different Phytochemical Compositions and Optimization of their Ultrasound Assisted Extraction

Plant Foods for Human Nutrition volume 72, pages 258–265 (2017)Cite this article

Abstract

High antioxidant capacity molecules, such as anthocyanins, occur naturally in blackberry (Rubus fruticosus). In particular, ‘Dasha’ blackberry cultivar has scarcely been studied and, it is becoming economically more important in Mexico. In this study, several blackberry extraction conditions, conferred different amounts of detectable phytochemical groups that in turn were analysed with a new approach to investigate their influence on antioxidant capacity (AC). Additionally, a central composite design (CCD) was proposed to study effects of temperature and acidification on AC. Finally, an original approach was used to disclose interactions between the phytochemical content and the AC. Changes in size of the particles during extraction were reported for the first time, and the results showed evidence of swelling and dissolving of particles. UAE of fine and thick powders achieved similar efficiencies in contrast with maceration which showed large differences for the extraction of the tested sizes. CCD showed that low levels of acidification and high levels of temperature resulted in higher extraction of phytochemicals and AC. HPLC show that the main anthocyanidin may represent 88% of the total anthocyanins. Due to its relatively high abundance, cyanidyn-3-glucoside showed evidence of being the main cause of the changes in AC in ‘Dasha’ extracts. The use of mild conditions resulted in no degradation of anthocyanins and, therefore, there are no AC losses. A correlation plane was proposed to study synergisms of the extracts with other anthocyanins or phenolics.

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Affiliations

  1. Departamento de Ingeniería Química, Instituto Tecnológico de Celaya, Avenida Tecnológico y Antonio García Cubas, Gto., 38010, Celaya, Mexico

    Abraham Figueiras Abdala, Nadia Mendoza & Eleazar Máximo Escamilla Silva

  2. Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las campanas, Qro., 76010, Querétaro, Mexico

    Nancy Valadez Bustos

Authors
  1. Abraham Figueiras Abdala
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  2. Nadia Mendoza
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  3. Nancy Valadez Bustos
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  4. Eleazar Máximo Escamilla Silva
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Correspondence to Eleazar Máximo Escamilla Silva.

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Funding

This work was supported by Tecnológico Nacional de México, Celaya, GTO [Grant 5539.15-P].

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The authors declare that they have no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Figueiras Abdala, A., Mendoza, N., Valadez Bustos, N. et al. Antioxidant Capacity Analysis of Blackberry Extracts with Different Phytochemical Compositions and Optimization of their Ultrasound Assisted Extraction. Plant Foods Hum Nutr 72, 258–265 (2017). https://doi.org/10.1007/s11130-017-0616-3

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  • DOI: https://doi.org/10.1007/s11130-017-0616-3

Keywords

  • Ultrasound assisted extraction
  • Particle size kinetics
  • Central composite design
  • Phytochemical synergism
  • ‘Dasha’ blackberry