Abstract
Bioactive compounds are of considerable interest due to their antioxidant properties and potential beneficial health effects. Thus, this study aimed to optimize and model the ultrasound-assisted extraction process (UAE) of response variables total anthocyanins (TA) and total phenolic content (TPC) from raspberries, and to compare the optimized extraction process with the conventional one. The variables used were time (5 to 75 min), temperature (30 to 70 °C), and solid: liquid ratio (1:5 to 1:15 m/v), applied to the Box-Behnken Design. The optimal condition of the UAE process occurs at a temperature of 70 °C and a solid: liquid ratio of 1:12.5 m/v, for both response variables. The optimal time for extraction of TA occurs in 22.5 min predicting the content of 23.181 mg/100 g and for TPC occurs in 57.5 min predicting the content of 156.30 mg GAE/100 g. On validation of the optimized conditions, less than a 5% difference was found between the predicted and experimental values (24.131 mg/100 g for TA, and 149.226 mg GAE/100 g for TPC). When comparing the optimized UAE with the conventional extraction, it wares observed that UAE increased (p < 0.05) the extraction of TA content by 18.28% and TPC by 28.88%. The process time reduction from 24 h in conventional extraction to less than 1 h in optimized UAE stands out. Furthermore, the Film Theory model tested fitted well to the extraction process under study. Thus, the study indicates that the UAE process is an efficient green methodology for recovering bioactive compounds from raspberries.
Similar content being viewed by others
Data Availability
All data generated or analyzed during this study are included in this article.
References
Baran A, Goud VV, Das C (2017) Extraction of phenolic compounds and anthocyanin from black and purple rice bran ( Oryza sativa L.) using ultrasound : A comparative analysis and phytochemical profiling. Ind Crop Prod 95:332–341. https://doi.org/10.1016/j.indcrop.2016.10.041
Barbieri RL, Vizzotto M (2012) Pequenas frutas ou frutas vermelhas. Inf Agropecuário 33:7–10
Bobinait R, Viškelis P, Venskutonis PR (2012) Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars. Food Chem 132:1495–1501. https://doi.org/10.1016/j.foodchem.2011.11.137
Bowen-Forbes CS, Zhang Y, Nair MG (2010) Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits. J Food Compos Anal 23:554–560. https://doi.org/10.1016/j.jfca.2009.08.012
Çekiç Ç, Özgen M (2010) Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries (Rubus idaeus L.). J Food Compos Anal 23:540–544. https://doi.org/10.1016/j.jfca.2009.07.002
Chemat F, Rombaut N, Sicaire AG et al (2017) Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications A review. Ultrason Sonochem 34:540–560. https://doi.org/10.1016/j.ultsonch.2016.06.035
Chemat F, Zill-E-Huma, Khan MK (2011) Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrason Sonochem 18:813–835. https://doi.org/10.1016/j.ultsonch.2010.11.023
Chemat S, Lagha A, AitAmar H et al (2004) Comparison of conventional and ultrasound-assissted extraction of carvone and limonene from caraway seeds. Flavour Fragr J 19:188–195. https://doi.org/10.1002/ffj.1339
Chen F, Sun Y, Zhao G et al (2007) Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry. Ultrason Sonochem 14:767–778. https://doi.org/10.1016/j.ultsonch.2006.12.011
Chen J yu, Du J, Li M li, Li C mei (2020) Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage. Lwt 128:109448. https://doi.org/10.1016/j.lwt.2020.109448
da Silva RF, Carneiro CN, Cheila CB, et al (2022) Sustainable extraction bioactive compounds procedures in medicinal plants based on the principles of green analytical chemistry: A review. Microchem J 175:. https://doi.org/10.1016/j.microc.2022.107184
Das PR, Eun JB (2018) A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract. Food Chem 253:22–29. https://doi.org/10.1016/j.foodchem.2018.01.080
Dias ALB, Arroio Sergio CS, Santos P et al (2017) Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling. J Food Eng 198:36–44. https://doi.org/10.1016/j.jfoodeng.2016.11.020
Ding Y, Zheng J, Xia X et al (2016) Box-Behnken design for the optimization of nanoscale retrograded starch formation by high-power ultrasonication. LWT - Food Sci Technol 67:206–213. https://doi.org/10.1016/j.lwt.2015.11.022
Dranca F, Oroian M (2016) Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel. Ultrason Sonochem 31:637–646. https://doi.org/10.1016/j.ultsonch.2015.11.008
Espada-bellido E, Ferreiro-gonzález M, Carrera C et al (2017) Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry ( Morus nigra ) pulp. Food Chem 219:23–32. https://doi.org/10.1016/j.foodchem.2016.09.122
Fang J (2015) Classification of fruits based on anthocyanin types and relevance to their health effects. Nutrition 31:1301–1306. https://doi.org/10.1016/j.nut.2015.04.015
Fuleki T, Francis FJ (1968) Quantitative methods foranthocyanins: 1. Extraction and determination of totalanthocyanin in cranberries. J Food Sci 33:72–77
Goula AM, Ververi M, Adamopoulou A, Kaderides K (2017) Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils. Ultrason Sonochem 34:821–830. https://doi.org/10.1016/j.ultsonch.2016.07.022
He B, Zhang LL, Yue XY et al (2016) Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chem 204:70–76. https://doi.org/10.1016/j.foodchem.2016.02.094
Jiang L, Belwal T, Huang H et al (2019) Extraction and Characterization of Phenolic Compounds from Bamboo Shoot Shell Under Optimized Ultrasonic-Assisted Conditions: a Potential Source of Nutraceutical Compounds. Food Bioprocess Technol 12:1741–1755. https://doi.org/10.1007/s11947-019-02321-y
Khadhraoui B, Turk M, Fabiano-Tixier AS et al (2018) Histo-cytochemistry and scanning electron microscopy for studying spatial and temporal extraction of metabolites induced by ultrasound. Towards chain detexturation mechanism. Ultrason Sonochem 42:482–492. https://doi.org/10.1016/j.ultsonch.2017.11.029
Mihailović NR, Mihailović VB, Ćirić AR et al (2019) Analysis of Wild Raspberries (Rubus idaeus L.): Optimization of the Ultrasonic-Assisted Extraction of Phenolics and a New Insight in Phenolics Bioaccessibility. Plant Foods Hum Nutr 74:399–404. https://doi.org/10.1007/s11130-019-00756-4
O’Donnell CP, Tiwari BK, Bourke P, Cullen PJ (2010) Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci Technol 21:358–367. https://doi.org/10.1016/j.tifs.2010.04.007
Okolie CL, Akanbi TO, Mason B et al (2019) Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review. Food Res Int 116:827–839. https://doi.org/10.1016/j.foodres.2018.09.018
Renard CMGC (2018) Extraction of bioactives from fruit and vegetables: State of the art and perspectives. Lwt 93:390–395. https://doi.org/10.1016/j.lwt.2018.03.063
Rocha JCG, Procópio FR, Mendonça AC, et al (2017) Optimization of ultrasound-assisted extraction of phenolic compounds from jussara ( Euterpe edulis M . ) and blueberry ( Vaccinium myrtillus ) fruits. Food Sci Technol 1–9
Sang J, Sang J, Ma Q et al (2017) Extraction optimization and identification of anthocyanins from Nitraria tangutorun Bobr. seed meal and establishment of a green analytical method of anthocyanins. Food Chem 218:386–395. https://doi.org/10.1016/j.foodchem.2016.09.093
Sharma RJ, Gupta RC, Singh S et al (2016) Stability of anthocyanins- and anthocyanidins-enriched extracts, and formulations of fruit pulp of Eugenia jambolana ('jamun’). Food Chem 190:808–817. https://doi.org/10.1016/j.foodchem.2015.06.029
Singleton VL, Rossi JAJ (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
Strieder MM, Silva EK, Meireles MAA (2019) Specific Energy: A New Approach to Ultrasound-assisted Extraction of Natural Colorants. Food Public Heal 9:45–52. https://doi.org/10.5923/j.fph.20190902.02
Sun Y, Liao X, Wang Z et al (2007) Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography - Mass spectrometry. Eur Food Res Technol 225:511–523. https://doi.org/10.1007/s00217-006-0447-1
Suthanthangjai W, Kajda P, Zabetakis I (2005) The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chem 90:193–197. https://doi.org/10.1016/j.foodchem.2004.03.050
Teixeira BA (2018) OTIMIZAÇÃO DA EXTRAÇÃO ASSISTIDA POR ULTRASSOM DE ANTOCIANINAS E FENÓLICOS TOTAIS DE FRUTAS VERMELHAS PRODUZIDAS NO BRASIL. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa
Teng H, Fang T, Lin Q et al (2017) Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity. Trends Food Sci Technol 66:153–165. https://doi.org/10.1016/j.tifs.2017.05.015
Veličković DT, Milenović DM, Ristić MS, Veljković VB (2008) Ultrasonic extraction of waste solid residues from the Salvia sp. essential oil hydrodistillation. Biochem Eng J 42:97–104. https://doi.org/10.1016/j.bej.2008.06.003
Veličković DT, Milenović DM, Ristić MS, Veljković VB (2006) Kinetics of ultrasonic extraction of extractive substances from garden (Salvia officinalis L.) and glutinous (Salvia glutinosa L.) sage. Ultrason Sonochem 13:150–156. https://doi.org/10.1016/j.ultsonch.2005.02.002
Veljković VB, Milenović DM (2002) Extraction of resinoids from St. John’s wort (Hypericum perforatum L). II. Modeling of extraction kinects (in Serbian). Hem Ind 56:60–67
Wang L, Lin X, Zhang J et al (2019) Extraction methods for the releasing of bound phenolics from Rubus idaeus L. leaves and seeds. Ind Crops Prod 135:1–9. https://doi.org/10.1016/j.indcrop.2019.04.003
Yang J, Cui J, Chen J et al (2020) Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China. Sci Hortic (Amsterdam) 263:109146. https://doi.org/10.1016/j.scienta.2019.109146
Yusoff IM, Mat Taher Z, Rahmat Z, Chua LS (2022) A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. Food Res Int 157:111268. https://doi.org/10.1016/j.foodres.2022.111268
Acknowledgements
We gratefully acknowledge Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)—Brazil, Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)—Brazil and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)—Brazil for financial support.
Funding
This study was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.
Author information
Authors and Affiliations
Contributions
BAT designed and conducted the experiments, analysed the results, drafted and revised the manuscript. MCTRV analysed the results and revised the manuscript. BCLJ, ENRV, and EMFM revised the manuscript. PCS designed the experiment, provided laboratory support, and revised the manuscript.
Corresponding author
Ethics declarations
Conflict of Interest
Bárbara Avancini Teixeira declares that he has no conflict of interest. Márcia Cristina Teixeira Ribeiro Vidigal declares that he has no conflict of interest. Bruno de Castro Leite Júnior declares that he has no conflict of interest. Érica Nascif Rufino Vieira declares that he has no conflict of interest. Eliane Maurício Furtado Martins declares that he has no conflict of interest. Paulo César Stringheta declares that he has no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Teixeira, B.A., Vidigal, M.C.T.R., de Castro Leite Júnior, B. et al. Optimization, Kinetic and Phenomenological Modeling of Ultrasound-Assisted Extraction Process of Bioactive Compounds from Raspberries (Rubus idaeus L.). Food Anal. Methods 16, 759–770 (2023). https://doi.org/10.1007/s12161-023-02462-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-023-02462-z