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Boeing JS, Barizão EO, E Silva BC, et al. Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chem Cent J. 2014;8(1):48doi: 10.1186/s13065-014-0048-1.
Boeing, J. S., Barizão, E. O., E Silva, B. C., Montanher, P. F., de Cinque Almeida, V., & Visentainer, J. V. (2014). Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chemistry Central journal, 8(1), 48. https://doi.org/10.1186/s13065-014-0048-1
Boeing, Joana Schuelter, et al. "Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis." Chemistry Central journal vol. 8,1 (2014): 48. doi: https://doi.org/10.1186/s13065-014-0048-1
Boeing JS, Barizão EO, E Silva BC, Montanher PF, de Cinque Almeida V, Visentainer JV. Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chem Cent J. 2014 Aug 22;8(1):48. doi: 10.1186/s13065-014-0048-1. eCollection 2014. PMID: 25246942; PMCID: PMC4158270.
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Chem Cent J. 2014 Aug 22;8(1):48. doi: 10.1186/s13065-014-0048-1. eCollection 2014.

Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis.

Chemistry Central journal

Joana Schuelter Boeing, Erica Oliveira Barizão, Beatriz Costa E Silva, Paula Fernandes Montanher, Vitor de Cinque Almeida, Jesuí Vergilio Visentainer

Affiliations

  1. Departament of Chemistry, State University of Maringa, Maringa, Parana 87020-900 Brazil.
  2. Institute of Chemistry, State University Paulista, Araraquara, Sao Paulo 14800-060 Brazil.

PMID: 25246942 PMCID: PMC4158270 DOI: 10.1186/s13065-014-0048-1

Abstract

BACKGROUND: This study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry (Fragaria x ananassa). Different extracts of each berry were evaluated from the determination of total phenolic content, anthocyanin content and antioxidant capacity, and data were applied to the principal component analysis (PCA) to gain an overview of the effect of the solvent in extraction method.

RESULTS: For all the berries analyzed, acetone/water (70/30, v/v) solvent mixture was more efficient solvent in the extracting of phenolic compounds, and methanol/water/acetic acid (70/29.5/0.5, v/v/v) showed the best values for anthocyanin content. Mixtures of ethanol/water (50/50, v/v), acetone water/acetic acid (70/29.5/0.5, v/v/v) and acetone/water (50/50, v/v) presented the highest antioxidant capacities for black mulberries, blackberries and strawberries, respectively.

CONCLUSION: Antioxidants extractions are extremely affected by the solvent combination used. In addition, the obtained extracts with the organic solvent-water mixtures were distinguished from the extracts obtained with pure organic solvents, through the PCA analysis.

Keywords: Anthocyanins; Fragaria x ananassa; Morus nigra; Multivariate analysis; Rubus ulmifolius; Solvent extraction

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