Optimization of ultrasound-assisted extraction (UAE) of (poly)phenolic compounds from blueberry (Vaccinium myrtillus) leaves using full-factorial design

[1] J. Paes, R. Dotta, G. Barbero, J. Martinez, Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO₂ and pressurized liquids, The Journal of Supercritical Fluids 95 (2014) 8-14. Doi: 10.1016/j.supflu.2014.07.025 Search in Google Scholar

[2] W. Kalt, A. Cassidy, L. Howard, R. Krikorian, A. Stull, F. Treblay, R. Zamora-Ros, Recent research on the health benefits of blueberries and their anthocyanins, Advances in Nutrition 11 (2020) 224-236. Doi: 10.1093/advances/nmz065 Search in Google Scholar

[3] M. Ehlenfeldt, R. Prior, Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyanin concentrations in fruit and leaf tissues of highbush blueberry, Journal of Agricultural and Food Chemistry 49 (2001) 2222-2227. Doi: 10.1021/jf0013656 Search in Google Scholar

[4] P. Vyas, S. Kalidindi, L. Chibrikova, A. Igamberdiev, J. Weber, Chemical analysis and effect of blueberry and lingonberry fruits and leaves against glutamate-mediated excitotoxicity, Journal of Agricultural and Food Chemistry 61 (2013) 7769-7776. Doi: 10.1021/jf401158a Search in Google Scholar

[5] C. Harris, A. Burt, A. Saleem, P. Mai Le, L. Martineau, P. Haddad, S. Bennett, J. Arnason, A single HPLC-PAD-APCI/MS method for the quantitative comparison of phenolic compounds found in leaf, stem, root and fruit extracts of Vaccinium angustifolium, Phytochemical Analysis 18 (2007) 161-169. Doi: 10.1002/pca.970 Search in Google Scholar

[6] L. Wang, J. Wu, H. Wang, S. Li, X. Zheng, H. Du, Y. Xu, L. Wang, Composition of phenolic compounds and antioxidant activity in the leaves of blueberry cultivars, Journal of Functional Foods 16 (2015) 295-304. Doi: 10.1016/j.jff.2015.04.027 Search in Google Scholar

[7] T. Wang, N. Guo, S. Wang, P. Kou, C. Zhao, Y. Fu, Ultrasound-negative pressure cavitation extraction of phenolic compounds from blueberry leaves and evaluation of its DPPH radical scavenging activity, Food and Bioproducts Processing 108 (2018) 69-80. Doi: 10.1016/j.fbp.2018.01.003 Search in Google Scholar

[8] X. Wu, G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, R. Prior, Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption, Journal of Agricultural and Food Chemistry 54 (2006) 4069-4075. Doi: 10.1021/jf060300l Search in Google Scholar

[9] X. Zhang, S. Wang, Q. Wu, M. Battino, F. Giampierri, W. Bai, L. Tian, Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction, Food Chemistry: X 16 (2022) 100476. Doi: 10.1016/j.fochx.2022.100476 Search in Google Scholar

[10] W. Kalt, C. Lawand, D. Ryan, J. McDonald, C. Forney, Oxygen radical absorbing capacity, anthocyanin and phenolic content of highbush blueberries (Vaccinium corymbosum L.) during ripening and storage, Journal of the American Society for Horticultural Science 128 (2003) 917-923. Doi: 10.21273/JASHS.128.6.0917 Search in Google Scholar

[11] W. Kalt, D. Ryan, J. Duy, R. Prior, M. Ehlenfeldt, S. Vander Kloet, Interspecific variation in anthocyanins, phenolics, and antioxidant capacity among genotypes of highbush and lowbush blueberries (Vaccinium section cyanococcus spp.), Journal of Agricultural and Food Chemistry 49 (2001) 2761-2767. Doi: 10.1021/jf010653e Search in Google Scholar

[12] X. Zheng, X. Xu, C. Liu, Y. Sun, Z. Lin, H. Liu, Extraction characteristics and optimal parameters of anthocyanin from blueberry powder under microwave-assisted extraction conditions, Separation and Purification Technology 104 (2013) 17-25. Doi: 10.1016/j.seppur.2012.11.011 Search in Google Scholar

[13] F. Alchera, M. Ginepro, G. Giacalone, Microwave-assisted extraction (MAE) of bioactive compounds from blueberry by-products using a sugar-based NADES: A novelty in green chemistry, LWT - Food Science and Technology 192 (2024) 115642. Doi: 10.1016/j.lwt.2023.115642 Search in Google Scholar

[14] M. Santos-Martin, J. Cubero-Cardoso, R. Gonzales-Dominguez, E. Cortes-Trivino, A. Sayago, J. Urbano, A. Fernandez-Recameles, Ultrasound-assisted extraction of phenolic compounds from blueberry leaves using natural deep eutectic solvents (NADES) for the valorization of agrifood wastes, Biomass and Bioenergy 175 (2023) 106882. Doi: 10.1016/j.biombioe.2023.106882 Search in Google Scholar

[15] P. Santos, A. Aguiar, G. Barbero, C. Rezente, J. Martinez, Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound, Ultrasonics Sonochemistry 22 (2015) 78-88. Doi: 10.1016/j.ultsonch.2014.05.001 Search in Google Scholar

[16] C. Hernandez, M. Perez-Bernal, D. Abreu, O. Valdivia, M. Delgado, D. Dorta, A. Dominguez, E. Perez, J. Sanches-Rios, Step-by-step full factorial design to optimize a quantitative sandwich ELISA, Analytical Biochemistry 674 (2013) 115195. Doi: 10.1016/j.ab.2023.115195 Search in Google Scholar

[17] International Organization for Standardization, ISO 14502-1:2005 Determination of substances characteristic of green and black tea — Part 1: Content of total polyphenols in tea — Colorimetric method using Folin-Ciocalteu reagent, 2005. Search in Google Scholar

[18] P. Smolinski-Savi, L. Dos Santos, A. Goncalves, S. Biesek, C. Lima, Analysis of total flavonoids present in some of the most consumed conventional and organic fruits and vegetables in southern Brazil, Demetra 12 (2017) 275-288. Doi: 10.12957/demetra.2017.22391 Search in Google Scholar

[19] M. Giusti, R. Wrolstad, Characterization and measurement of anthocyanins by UV-visible spectroscopy, Current Protocols in Food Analytical Chemistry (2001) F1.2.1-F1.2.13. Doi: 10.1002/0471142913.faf0102s00 Search in Google Scholar

[20] N. Vasiljević, V. Mićić, D. Kostić, Z. Jovanović, D. Lazić, M. Perušić, G. Tadić, Influence of process parameters on the extraction of phenolic compounds from black elderberry flowers (Sambucus nigra L.), in VIII International Congress “Engineering, Environment and Materials in Process Industry“, Jahorina, Bosnia and Herzegovina (2023) 205-215. Search in Google Scholar