Browsing by Author "Fuentes Jorquera, Natalia Andrea"

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    A sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques
    (Elsevier, 2025) Fuentes Jorquera, Natalia Andrea; Villalva, M.; Pérez Jimenez, J.; González Miquel, M.; González, E. J.; Mariotti Celis, María Salomé; Pérez C., José Ricardo; Canales Muñoz, Roberto
    Murta, native to southern Chile, comprises red murta (Ugni molinae Turcz) and white murta (Ugni candollei Barm), traditionally utilized in ethnobotanical medicine for its anti-inflammatory and analgesic properties attributed to high flavonoid and phenolic acid content. Despite murta's potential, the combined effects of sustainable extraction techniques—eutectic solvents (ES), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—on its polyphenol profile remain unexplored. A comprehensive analysis should quantify extractable polyphenols (EPP) and non-extractable polyphenols (NEPP). This study evaluated eight ES mixtures for polyphenol extraction from red and white murta leaves and fruits, optimizing water percentage and feed:solvent ratio. Choline chloride:1,3-butanediol (ChCl:1,3BD) with 30 % water and a 1:10 ratio yielded the highest EPP content, as determined by HPLC-DAD. Among various MAE and UAE conditions tested, MAE at 353 K for 3 min achieved optimal phenolic compound yields, with catechin predominating in leaf extracts and gallic acid in fruit extracts. NEPP fractions, consisting primarily of non-extractable proanthocyanidins, represented 8–19 % of total polyphenols in fruits and leaves. These findings establish a sustainable methodology for obtaining polyphenol-rich extracts from murta and highlight the importance of both EPP and NEPP fractions in enhancing the potential of these antioxidant-enriched food extracts obtained through eco-friendly technologies.
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    A sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques
    (2025) Fuentes Jorquera, Natalia Andrea; Villalva, M.; Pérez Jimenez, J.; González Miquel, M.; González, E. J.; Mariotti Celis, María Salomé; Pérez C., José Ricardo; Canales Muñoz, Roberto
    Murta, native to southern Chile, comprises red murta (Ugni molinae Turcz) and white murta (Ugni candollei Barm), traditionally utilized in ethnobotanical medicine for its anti-inflammatory and analgesic properties attributed to high flavonoid and phenolic acid content. Despite murta's potential, the combined effects of sustainable extraction techniques—eutectic solvents (ES), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—on its polyphenol profile remain unexplored. A comprehensive analysis should quantify extractable polyphenols (EPP) and non-extractable polyphenols (NEPP). This study evaluated eight ES mixtures for polyphenol extraction from red and white murta leaves and fruits, optimizing water percentage and feed:solvent ratio. Choline chloride:1,3-butanediol (ChCl:1,3BD) with 30 % water and a 1:10 ratio yielded the highest EPP content, as determined by HPLC-DAD. Among various MAE and UAE conditions tested, MAE at 353 K for 3 min achieved optimal phenolic compound yields, with catechin predominating in leaf extracts and gallic acid in fruit extracts. NEPP fractions, consisting primarily of non-extractable proanthocyanidins, represented 8–19 % of total polyphenols in fruits and leaves. These findings establish a sustainable methodology for obtaining polyphenol-rich extracts from murta and highlight the importance of both EPP and NEPP fractions in enhancing the potential of these antioxidant-enriched food extracts obtained through eco-friendly technologies.
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    Differential Extraction and Preliminary Identification of Polyphenols from Ugni candollei (White Murta) Berries
    (2024) Fuentes Jorquera, Natalia Andrea; Canales Muñoz, Roberto Iván; Perez Correa, José Ricardo; Pérez Jiménez, Jara; Mariotti Celis, María Salomé
    Ugni candollei, commonly known as white murta, is a native Chilean berry with a polyphenol composition that has been underexplored. This study aimed to establish a comprehensive profileof white murta polyphenols using ultra-performance liquid chromatography electrospray ionizationOrbitrap mass spectrometry (UPLC-ESI-ORBITRAP MS). Additionally, it compared the efficacy ofconventional extraction methods with emerging techniques such as deep eutectic solvent (DES)extraction and hot pressurized water extraction (HPWE). The analysis tentatively identified 107 phenolic compounds (84 of them reported for the first time for this cultivar), including 25 phenolic acids,37 anthocyanins, and 45 flavonoids. Among the prominent and previously unreported polyphenolsare ellagic acid acetyl-xyloside, 3-p-coumaroylquinic acid, cyanidin 3-O-(6′-caffeoyl-glucoside, andphloretin 2′-O-xylosyl-glucoside. The study found HPWE to be a promising alternative to traditionalextraction of hydroxybenzoic acids, while DES extraction was less effective across all categories. Thefindings reveal that white murta possesses diverse phenolic compounds, potentially linked to variousbiological activities.