Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization
<i>Myrtus communis</i> L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted ext...
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/3/520 |
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| author | Erika N. Vega Lorena González-Zamorano Elena Cebadera Lillian Barros Tayse F. F. da Silveira Guillermo Vidal-Diez de Ulzurrun Javier Tardío Almudena Lázaro Montaña Cámara Virginia Fernández-Ruíz Patricia Morales |
| author_facet | Erika N. Vega Lorena González-Zamorano Elena Cebadera Lillian Barros Tayse F. F. da Silveira Guillermo Vidal-Diez de Ulzurrun Javier Tardío Almudena Lázaro Montaña Cámara Virginia Fernández-Ruíz Patricia Morales |
| author_sort | Erika N. Vega |
| collection | DOAJ |
| description | <i>Myrtus communis</i> L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from <i>Myrtus communis</i> L. fruit peels (MCP), considered a by-product, were optimized using response surface methodology (RSM), evaluating four independent extraction variables with total anthocyanin content as the response criterion. As a result, optimal extraction conditions were determined to be 20 min, pH 6, 500 W, and 19.68 g/L, yielding a total anthocyanin content of 47.51 mg cya-3-glu/g. In addition, the optimized colourant extract presented a higher content of bioactive compounds compared to the fruit itself, with 1.4 times higher polyphenols and 1.8 times higher total anthocyanin content, with malvidin-3-<i>O</i>-glucoside as the predominant anthocyanin, evidencing the effectiveness of the proposed extraction process. In conclusion, applying the optimal extraction conditions for MPC enables the production of an extract with remarkable anthocyanin content and other phenolic compounds, making it an excellent candidate as a natural food colourant. |
| format | Article |
| id | doaj-art-be442c584f0844d48e8c59d0fa0efa92 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-be442c584f0844d48e8c59d0fa0efa922025-08-20T02:12:30ZengMDPI AGFoods2304-81582025-02-0114352010.3390/foods14030520Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical CharacterizationErika N. Vega0Lorena González-Zamorano1Elena Cebadera2Lillian Barros3Tayse F. F. da Silveira4Guillermo Vidal-Diez de Ulzurrun5Javier Tardío6Almudena Lázaro7Montaña Cámara8Virginia Fernández-Ruíz9Patricia Morales10Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainCentro de Investigação de Montanha (CIMO), LA SusTEC Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), LA SusTEC Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalInstitute of Molecular Biology, Academia Sinica, Nangang, 128 Academia Road, Section 2, Taipei 115, TaiwanInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca “El Encín”, Apdo. 127, 28800 Alcalá de Henares, SpainInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca “El Encín”, Apdo. 127, 28800 Alcalá de Henares, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain<i>Myrtus communis</i> L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from <i>Myrtus communis</i> L. fruit peels (MCP), considered a by-product, were optimized using response surface methodology (RSM), evaluating four independent extraction variables with total anthocyanin content as the response criterion. As a result, optimal extraction conditions were determined to be 20 min, pH 6, 500 W, and 19.68 g/L, yielding a total anthocyanin content of 47.51 mg cya-3-glu/g. In addition, the optimized colourant extract presented a higher content of bioactive compounds compared to the fruit itself, with 1.4 times higher polyphenols and 1.8 times higher total anthocyanin content, with malvidin-3-<i>O</i>-glucoside as the predominant anthocyanin, evidencing the effectiveness of the proposed extraction process. In conclusion, applying the optimal extraction conditions for MPC enables the production of an extract with remarkable anthocyanin content and other phenolic compounds, making it an excellent candidate as a natural food colourant.https://www.mdpi.com/2304-8158/14/3/520natural colourantanthocyaninsbioactive compoundsMirtleextraction optimization |
| spellingShingle | Erika N. Vega Lorena González-Zamorano Elena Cebadera Lillian Barros Tayse F. F. da Silveira Guillermo Vidal-Diez de Ulzurrun Javier Tardío Almudena Lázaro Montaña Cámara Virginia Fernández-Ruíz Patricia Morales Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization Foods natural colourant anthocyanins bioactive compounds Mirtle extraction optimization |
| title | Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization |
| title_full | Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization |
| title_fullStr | Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization |
| title_full_unstemmed | Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization |
| title_short | Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization |
| title_sort | wild i myrtus communis i l fruit by product as a promising source of a new natural food colourant optimization of the extraction process and chemical characterization |
| topic | natural colourant anthocyanins bioactive compounds Mirtle extraction optimization |
| url | https://www.mdpi.com/2304-8158/14/3/520 |
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