135998 20260218073527.0 doi 10.1007/s11947-024-03451-8 sideral 138973 ART-2024-138973 eng Siles-Sánchez, M. de las N. Green extraction technologies and kombucha elaboration using strawberry tree (Arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions 2024 Access copy available to the general public Unrestricted The 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. info:eu-repo/grantAgreement/ES/AEI/PID2019-110183RB-C22 info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 5.8 2024 FOOD SCIENCE & TECHNOLOGY 34 / 182 = 0.187 2024 Q1 T1 1.179 2024 Food Science 2024 Q1 Safety, Risk, Reliability and Quality 2024 Q1 Process Chemistry and Technology 2024 Q1 Industrial and Manufacturing Engineering 2024 Q1 9.9 2024 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0001-5635-413X Tejedor-Calvo, E. Universidad de Zaragoza Jaime, L. Santoyo, S. Morales, D. 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 18 (2024), 231-245 Food bioprocess technol. Food and Bioprocess Technology 1935-5130 1001351 http://zaguan.unizar.es/record/135998/files/texto_completo.pdf Postprint info:eu-repo/date/embargoEnd/2025-06-07 1238378 http://zaguan.unizar.es/record/135998/files/texto_completo.jpg?subformat=icon icon Postprint info:eu-repo/date/embargoEnd/2025-06-07 oai:zaguan.unizar.es:135998 articulos driver 2026-02-17-20:39:49 ARTICLE