A sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques

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dc.article.number104017
dc.article.number104017
dc.catalogadorcarga
dc.catalogadoraba
dc.contributor.authorFuentes Jorquera, Natalia Andrea
dc.contributor.authorVillalva, M.
dc.contributor.authorPérez Jimenez, J.
dc.contributor.authorGonzález Miquel, M.
dc.contributor.authorGonzález, E. J.
dc.contributor.authorMariotti Celis, María Salomé
dc.contributor.authorPérez C., José Ricardo
dc.contributor.authorCanales Muñoz, Roberto
dc.date.accessioned2025-04-30T20:54:29Z
dc.date.available2025-04-30T20:54:29Z
dc.date.issued2025
dc.description.abstractMurta, 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.
dc.description.funderComunidad Autónoma de Madrid/Multiannual Agreement with the Universidad Politécnica de Madrid-Excellence Programme for University Professors
dc.description.funderSpanish Ministry of Universities/Madrid Autonomous University; Folio: CA1/RSUE/2021-00588
dc.description.funderMCIN/AEI; Folio: PID2022-141965OB-C22
dc.description.funderUniversidad Politécnica de Madrid
dc.description.funderFONDECYT; Folio: 1230115
dc.description.funderUniversidad Católica de Chile/Estadías en el Extranjero para Tesistas de Doctorado
dc.description.funderEuropean Union/ERDF A way of making Europe
dc.format.extent10 páginas
dc.fuente.origenSCOPUS
dc.identifier.doi10.1016/j.ifset.2025.104017
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.scopusid2-s2.0-105002229956
dc.identifier.urihttps://doiu.org/10.1016/j.ifset.2025.104017
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103567
dc.information.autorucEscuela de Ingeniería; Fuentes Jorquera, Natalia Andrea; S/I; 1080944
dc.information.autorucEscuela de Ingeniería; Pérez C., José Ricardo; 0000-0002-1278-7782; 100130
dc.information.autorucEscuela de Ingeniería; Canales Muñoz, Roberto; 0000-0002-2535-6527; 1039369
dc.language.isoen
dc.nota.accesocontenido parcial
dc.revistaInnovative Food Science and Emerging Technologies
dc.rightsacceso restringido
dc.subjectUgni molinae Turcz
dc.subjectUgni candollei Barm
dc.subjectGallic acid
dc.subjectCatechin
dc.subjectEutectic solvents
dc.subjectMicrowave-assisted extraction
dc.subjectNon-extractable polyphenols
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titleA sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques
dc.typeartículo
dc.volumen102
sipa.codpersvinculados1080944
sipa.codpersvinculados100130
sipa.codpersvinculados1039369
sipa.trazabilidadSCOPUS;2025-04-20
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