Pressurized Liquid Extraction for the Production of Extracts with Antioxidant Activity from Borututu (<i>Cochlospermum angolense</i> Welw.)
Honória S. Chipaca-Domingos,
Federico Ferreres,
Tiziana Fornari,
Angel Gil-Izquierdo,
Benevides C. Pessela,
David Villanueva-Bermejo
Affiliations
Honória S. Chipaca-Domingos
Department of Production and Characterization of Novel Foods, Institute of Food Science Research CIAL (CSIC-UAM), Section of Food Sciences, Faculty of Science, Autonomous University of Madrid (UAM), CEI UAM+CSIC, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
Federico Ferreres
Department of Food Technology and Nutrition, Molecular Recognition and Encapsulation (REM) Group, Universidad Católica de Murcia, UCAM, Campus Los Jerónimos, s/n., 30107 Murcia, Spain
Tiziana Fornari
Department of Production and Characterization of Novel Foods, Institute of Food Science Research CIAL (CSIC-UAM), Section of Food Sciences, Faculty of Science, Autonomous University of Madrid (UAM), CEI UAM+CSIC, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
Angel Gil-Izquierdo
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo—Edif. 25, 30100 Espinardo, Spain
Benevides C. Pessela
Department of Food Microbiology and Biotechnology, Institute of Food Science Research CIAL (CSIC-UAM), C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
David Villanueva-Bermejo
Department of Production and Characterization of Novel Foods, Institute of Food Science Research CIAL (CSIC-UAM), Section of Food Sciences, Faculty of Science, Autonomous University of Madrid (UAM), CEI UAM+CSIC, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
Borututu (Cochlospermum angolense Welw.) roots have been described as a rich source of phenolic compounds. Despite the potential of this plant for the production of bioactive extracts, studies reported until now have been scarce, and they have been based on the use of inefficient conventional extraction techniques. In this study, pressurized liquid extraction (PLE) was investigated for the production of borututu root extracts. Different temperatures (50–200 °C) and solvents (water, ethanol, and 50% ethanol:water) were applied. The total phenolic compound (TPC) content, the main phenolic compounds and the in vitro antioxidant activity of the extracts were evaluated. The results were compared with those obtained by conventional decoction with water. The highest concentrations of TPC and antioxidant activity were obtained with 50% ethanol:water, followed by water. The extract obtained with 50% ethanol:water at 150 °C had a TPC concentration of 343.80 mg/g and presented the largest antioxidant activity (1488 and 4979 µmol Trolox/g extract, determined by DDPH and ABTS assay, respectively). These values were considerably higher than those obtained by conventional decoction. Ellagic acid, and ellagic and methyl ellagic acid glycosides were the main phenolic compounds found in the extracts. Therefore, was PLE demonstrated to be a selective and efficient technique to obtain extracts with high concentrations of phenolic compounds and high antioxidant activity form borututu roots.
