Natural antioxidants isolated from Schinus areira leaves by ultrasound-assisted extraction

LILIANA CELAYA; CARMEN INES VITURRO; LUIS RODRIGUEZ SILVA; SILVIA MORENO

International Journal of Food Studies

ISEKI

Lugar: Vienna; Año: 2016 vol. 5 p. 167 - 179

2182-1054

The aim of this study was to optimize theextraction of antioxidant compounds from Schinus areira leaves using theultrasound assisted extraction and response surface methodology. The effect ofsonication time and plant material:solvent ratio were used to optimize therecovery. Results showed that a high recovery of antioxidant compounds fromleaves of three different S. areira specimens was achieved under optimized conditions. The leaves extractsobtained displayed a DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavengingactivity analogous to the well-known antioxidant trolox  (EC50 = 23-46 vs 36.1 µg/mL, respectively). In addition,these extracts showed a good potency to eliminate superoxide and nitric oxide-radicals as well as amoderate antimicrobial activityagainst gram positive Staphylococcus aureus and Enterococcus faecalis and yeast. HPLC chromatography analysis of the three S. areira leavesextracts showed different high contents of kaempferol-3-O-rutinoside, quercetin-3-O-galactoside and 3-O-caffeoylquinicacid. The results proved that the S. areira leaves extractscontained a high amount of antioxidant phenolic compounds, which mightbe a valuable source to be used as additives in plant-based foods.