Extract of Ellagitannins starting with Strawberries (Fragaria sp.) and Blackberries (Rubus sp.)

• Main Authors: Anahí MÁRQUEZ-LÓPEZ, Fernando AYALA-FLORES, Stolishnaya MACÍAS-PURECO, Ma. del Carmen CHÁVEZ-PARGA, Dora Cecilia VALENCIA FLORES, Rafael MAYA-YESCAS, Juan Carlos GONZÁLEZ-HERNÁNDEZ
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: ellagitannins; strawberries; blackberries; phytochemicals
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200430&lng=en&tlng=en

Abstract Characterize the content of phytochemical compounds present in samples of extracts of strawberry (Fragaria sp.) and blackberry (Rubus sp.). The extraction of said compounds was carried out with solutions of polar solvents, such as acetone, ethanol and methanol, using an experimental design with three factors: state of maturity, resting time and temperature. The characterization of these fruits is the beginning of the utilization mainly of ellagitannins to produce ellagic acid. Total phytochemical content was determined by spectrophotometric techniques, for phenolic content it was used Folin-Ciocalteu, for flavonoids it was determined with aluminium chloride, the antioxidant activity was evaluated by the methods of DPPH and ABTS+, the bactericidal effect of the extracts was shown for strains of E. coli and S. aureus. The determination of ellagitannins was performed by spectrometry. The influence of the state of maturity on the response variable was evaluated; it was observed that concentration of phytochemicals increases proportionally to maturity stage. The antioxidant activity was evaluated, determining that extracts obtained exhibit 94% - 95% inhibition. The determination of ellagitannins, finding that the highest concentration of ellagitannins was found in a state of green maturity, for strawberries as well as blackberries.