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.contributor.authorFuentes-Jorquera, Natalia
dc.contributor.authorVillalva, Marisol
dc.contributor.authorPérez-Jiménez, Jara
dc.contributor.authorGonzález-Miquel, María
dc.contributor.authorGonzález, Emilio J.
dc.contributor.authorMariotti-Celis, María Salomé
dc.contributor.authorPérez-Correa, José Ricardo
dc.contributor.authorCanales, Roberto I.
dc.date.accessioned2025-06-18T21:33:25Z
dc.date.available2025-06-18T21:33:25Z
dc.date.issued2025-04-04
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 ultrasoundassisted 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.identifier.citationInnovative Food Science and Emerging Technologies, Vol. 102, N° 104017 (2025) p. 1-10
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2025.104017
dc.identifier.issn1466-8564
dc.identifier.issne1878-5522
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttps://hdl.handle.net/20.500.12254/4165
dc.language.isoeng
dc.publisherElsevier
dc.rightsAcceso abierto
dc.rights.licenseAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.subjectUgni molinae Turc
dc.subjectUgni candollei Barm
dc.subjectGallic acid
dc.subjectCatechin
dc.subjectEutectic solvents
dc.subjectMicrowave-assisted extraction
dc.subjectNon-extractable polyphenols
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.typeArticle
dc.type.coarhttp://purl.org/coar/resource_type/c_6501
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