000135998 001__ 135998
000135998 005__ 20240704095850.0
000135998 0247_ $$2doi$$a10.1007/s11947-024-03451-8
000135998 0248_ $$2sideral$$a138973
000135998 037__ $$aART-2024-138973
000135998 041__ $$aeng
000135998 100__ $$aSiles-Sánchez, M. de las N.
000135998 245__ $$aGreen extraction technologies and kombucha elaboration using strawberry tree (Arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
000135998 260__ $$c2024
000135998 5060_ $$aAccess copy available to the general public$$fUnrestricted
000135998 5203_ $$aThe fruits of Arbutus unedo (strawberry tree, ST) have been widely used for culinary and medicinal purposes because of their content in phenolic compounds and other bioactives. The aim of this study was to apply green technologies using water as solvent to obtain phenolic-rich fractions from ST fruits. Moreover, a kombucha beverage (KOM) using these fruits as substrate was prepared. Conventional (cold and hot water extractions) and advanced (ultrasound- and microwave-assisted-extractions) protocols were carried out, leading to fractions with high total phenolic content (TPC), up to 40.72 mg/100 mL in a microwave extract (MHWE), with also 7.89 mg total carbohydrates/mL and 106.12 µg soluble proteins/mL. Moreover, the kombucha showed even higher TPC (70.99 mg/100 mL). Biological activities were also tested for all the fractions, registering the highest antioxidant activity for KOM (2.63 and 6.22 µmol/mL of TEAC value as DPPH• scavenger and cellular antioxidant activity, respectively) and MHWE (2.76 µmol/mL of TEAC value). Strong correlations were observed between TPC or specific compounds (mainly catechin derivatives) and antioxidant activity. Furthermore, KOM and the aqueous extracts were able to reduce pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) in a cellular model.
000135998 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2019-110183RB-C22
000135998 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000135998 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000135998 700__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, E.$$uUniversidad de Zaragoza
000135998 700__ $$aJaime, L.
000135998 700__ $$aSantoyo, S.
000135998 700__ $$aMorales, D.
000135998 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000135998 773__ $$g(2024), [15 pp.]$$pFood bioprocess technol.$$tFood and Bioprocess Technology$$x1935-5130
000135998 8564_ $$s1001351$$uhttps://zaguan.unizar.es/record/135998/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-06-07
000135998 8564_ $$s1238378$$uhttps://zaguan.unizar.es/record/135998/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-06-07
000135998 909CO $$ooai:zaguan.unizar.es:135998$$particulos$$pdriver
000135998 951__ $$a2024-07-04-07:59:51
000135998 980__ $$aARTICLE