Optimization of hydroalcoholic extraction of antioxidant compounds from Syzygium cumini L. pulp: effect of ethanol concentration and extraction time

Claudia E. Restrepo-Flórez; Yenis E. Castillo

doi:10.5281/zenodo.16741108

Authors

Claudia E. Restrepo-Flórez Corporación Universitaria Remington, Medellín, Colombia Author https://orcid.org/0000-0002-7761-7063
Yenis E. Castillo Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba Author https://orcid.org/0009-0004-6089-1578

DOI:

https://doi.org/10.5281/zenodo.16741108

Keywords:

Syzygium cumini, hydroalcoholic extraction, antioxidant compounds, total polyphenols, anthocyanins, extraction optimization

Abstract

The hydroalcoholic extraction process of black cherry (Syzygium cumini) pulp was optimized, considering the yield of total polyphenols, anthocyanins, and antioxidant capacity as response variables. The highest yields of phenolic and anthocyanin compounds were achieved when prolonged extraction times and an ethanol concentration close to 80% (v/v) were used, with statistically significant differences (p ≤ 0.05). These conditions did not show a relevant effect on antioxidant capacity from a practical point of view. The extract obtained under optimal conditions, with 83.23% ethanol and 12 hours of extraction, presented yield values for polyphenols (25.19%), anthocyanins (23.24%), and antioxidant activity (11886 mg/100 mL) that were lower than the values predicted by the optimization model. Visually, the extract exhibited an intense purple hue, indicative of the presence of anthocyanins, such as pelargonidin and delphinidin, as well as their glycosylated derivatives.

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References

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