Ultrasound‐assisted extraction with water of lyophilized camu‐camu ( Myrciaria dubia ) resulted in high antioxidant and antimicrobial inhibition
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Wiley
2025
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| author | Evelyn Diane Pereira Daniel Vianey Cardoso Edson Antônio da Silva Carina Contini Triques Erica Camila Pavan Kátia Andressa Santos Ricardo Fiori Zara Jaqueline Hoscheid Márcia Regina Fagundes‐Klen |
| author_facet | Evelyn Diane Pereira Daniel Vianey Cardoso Edson Antônio da Silva Carina Contini Triques Erica Camila Pavan Kátia Andressa Santos Ricardo Fiori Zara Jaqueline Hoscheid Márcia Regina Fagundes‐Klen Evelyn Diane Pereira Daniel Vianey Cardoso Edson Antônio da Silva Carina Contini Triques Erica Camila Pavan Kátia Andressa Santos Ricardo Fiori Zara Jaqueline Hoscheid Márcia Regina Fagundes‐Klen |
| collection | Wiley Open Access |
| contents | Ultrasound‐assisted extraction with water of lyophilized camu‐camu ( Myrciaria dubia ) resulted in high antioxidant and antimicrobial inhibition Evelyn Diane Pereira Daniel Vianey Cardoso Edson Antônio da Silva Carina Contini Triques Erica Camila Pavan Kátia Andressa Santos Ricardo Fiori Zara Jaqueline Hoscheid Márcia Regina Fagundes‐Klen Journal of Chemical Technology & Biotechnology Abstract BACKGROUND In this study, lyophilized camu‐camu ( Myrciaria dubia ) fruits were subjected to ultrasound‐assisted extraction (UAE) using water, ammonia solution pH 9.5, and hexane. Each solvent was evaluated following a 2 3 factorial experimental design to assess the effects of amplitude, solvent‐to‐solid ratio, and temperature on extract yield and antioxidant potential. The results were compared to those obtained by the conventional method of dynamic maceration (DM). The UAE times were 20 min for water and ammonia solution pH 9.5, and 30 min for hexane. RESULTS The highest yield (47.78%) was reached with an amplitude of 90% for water, a solid‐to‐sample ratio of 22 mL g −1 , and a temperature of 35 °C for water. On average, UAE yielded approximately 26% more extract than DM, requiring only one‐tenth of the extraction time, resulting in significantly lower energy consumption. Although all extracts exhibited antioxidant activity, the aqueous extract showed the highest value (3056 μmol TE·g −1 ). Furthermore, it demonstrated stronger antimicrobial activity than ascorbic acid. High concentrations of ascorbic acid and phenolic compounds were also detected in the aqueous extract. CONCLUSION When using water as a solvent, the best results were achieved enabling the comparison among different polarities and pH values. This result is advantageous from an economic and environmental point of view. In addition, the characteristics that the extract expressed showed that it can be used as a nutraceutical or even in the food industry, enabling an added value to the extract from this raw material. © 2025 Society of Chemical Industry (SCI). 10.1002/jctb.70013 http://onlinelibrary.wiley.com/termsAndConditions#vor |
| doi_str_mv | 10.1002/jctb.70013 |
| format | Artículo Open Access |
| id | wiley_oa_10_1002_jctb_70013 |
| institution | Wiley Open Access |
| license_str_mv | http://onlinelibrary.wiley.com/termsAndConditions#vor |
| publishDate | 2025 |
| publisher | Wiley |
| record_format | wiley_oa |
| spellingShingle | Ultrasound‐assisted extraction with water of lyophilized camu‐camu ( Myrciaria dubia ) resulted in high antioxidant and antimicrobial inhibition Evelyn Diane Pereira Daniel Vianey Cardoso Edson Antônio da Silva Carina Contini Triques Erica Camila Pavan Kátia Andressa Santos Ricardo Fiori Zara Jaqueline Hoscheid Márcia Regina Fagundes‐Klen Journal of Chemical Technology & Biotechnology Ultrasound‐assisted extraction with water of lyophilized camu‐camu ( Myrciaria dubia ) resulted in high antioxidant and antimicrobial inhibition Evelyn Diane Pereira Daniel Vianey Cardoso Edson Antônio da Silva Carina Contini Triques Erica Camila Pavan Kátia Andressa Santos Ricardo Fiori Zara Jaqueline Hoscheid Márcia Regina Fagundes‐Klen Journal of Chemical Technology & Biotechnology Abstract BACKGROUND In this study, lyophilized camu‐camu ( Myrciaria dubia ) fruits were subjected to ultrasound‐assisted extraction (UAE) using water, ammonia solution pH 9.5, and hexane. Each solvent was evaluated following a 2 3 factorial experimental design to assess the effects of amplitude, solvent‐to‐solid ratio, and temperature on extract yield and antioxidant potential. The results were compared to those obtained by the conventional method of dynamic maceration (DM). The UAE times were 20 min for water and ammonia solution pH 9.5, and 30 min for hexane. RESULTS The highest yield (47.78%) was reached with an amplitude of 90% for water, a solid‐to‐sample ratio of 22 mL g −1 , and a temperature of 35 °C for water. On average, UAE yielded approximately 26% more extract than DM, requiring only one‐tenth of the extraction time, resulting in significantly lower energy consumption. Although all extracts exhibited antioxidant activity, the aqueous extract showed the highest value (3056 μmol TE·g −1 ). Furthermore, it demonstrated stronger antimicrobial activity than ascorbic acid. High concentrations of ascorbic acid and phenolic compounds were also detected in the aqueous extract. CONCLUSION When using water as a solvent, the best results were achieved enabling the comparison among different polarities and pH values. This result is advantageous from an economic and environmental point of view. In addition, the characteristics that the extract expressed showed that it can be used as a nutraceutical or even in the food industry, enabling an added value to the extract from this raw material. © 2025 Society of Chemical Industry (SCI). 10.1002/jctb.70013 http://onlinelibrary.wiley.com/termsAndConditions#vor |
| title | Ultrasound‐assisted extraction with water of lyophilized camu‐camu ( Myrciaria dubia ) resulted in high antioxidant and antimicrobial inhibition |
| topic | Journal of Chemical Technology & Biotechnology |
| url | https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jctb.70013 |