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Microwave-assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies

2016Journal article Restricted access
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dc.contributor.authorCarvalho, Ana P.
dc.contributor.authorMendes, Marta
dc.contributor.authorMoreira, Manuela M.
dc.contributor.authorCruz, Diana
dc.contributor.authorMagalhães, Júlia M. C. S.
dc.contributor.authorBarroso, M. Fátima
dc.contributor.authorRamalhosa, Maria João
dc.contributor.authorDuarte, Abel
dc.contributor.authorGuido, Luís
dc.contributor.authorGomes, Ana M.
dc.contributor.authorDelerue-Matos, Cristina
dc.date.accessioned2017-01-11T15:29:50Z
dc.date.embargo2116
dc.date.issued2016
dc.description.abstractThis study aimed to evaluate the effect of microwave-assisted extraction (MAE) parameters on the composition and bioactivity of goji (Lycium barbarum) extracts. Extracts were obtained under a central composite design combination of experimental conditions, and characterised through HPLC-DAD; their bioactive capacity was ascertained for antimicrobial and antioxidant capacity, the later by spectrophotometric [2,2-azinobis (3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt-radical scavenging activity assay – 413–748 mg ascorbic acid equivalents/100 g DW and oxygen radical absorbance capacity – 1901–2292 mg trolox equivalents/100 g DW] and electrochemical (DNA-based sensor – 3571–6602 mg ascorbic acid/100 g DW) methods. The quantitative profile of phenolic compounds was strongly dependent on MAE conditions. Significant correlations were found between the presence of several flavonoids and solvent composition, as well as between phenolic acids with methoxy group and the response to DNA-based sensor. Results may improve targeted extractions for specific compounds, leading to the achievement of extracts richer in antioxidant capacity, as well as in the tailoring of the biosensor response sensitivity to the composition of the extracts under analysis.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1111/ijfs.13105pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/9227
dc.language.isoengpt_PT
dc.publisherWileypt_PT
dc.relation.ispartofseriesInternational Journal of Food Science and Technology;Vol. 51, Issue 6
dc.relation.publisherversionhttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.13105/abstractpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectBiosensorpt_PT
dc.subjectElectrochemical methodspt_PT
dc.subjectHPLC-DADpt_PT
dc.subjectLycium barbarumpt_PT
dc.subjectMicrowave-assisted extractionpt_PT
dc.subjectSpectrophotometric methodspt_PT
dc.titleMicrowave-assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1408pt_PT
oaire.citation.startPage1401pt_PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
person.familyNamede Sá Barroso
person.familyNameRamalhosa
person.familyNameDelerue-Matos
person.givenNameMaria de Fátima
person.givenNameMaria João
person.givenNameCristina
person.identifier.ciencia-idAF16-22E5-5EBD
person.identifier.ciencia-id421A-C491-F45B
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0001-9011-5992
person.identifier.orcid0000-0002-1951-3557
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-8293-2013
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id25631648000
person.identifier.scopus-author-id35488836000
person.identifier.scopus-author-id6603741848
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3d701c85-4580-4614-be6d-5a1abc8cf729
relation.isAuthorOfPublicationda678924-3a20-496e-bc38-a9e2b39399b8
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery3d701c85-4580-4614-be6d-5a1abc8cf729

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