Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions

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 frui...

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Detalles Bibliográficos
Autores: de las Nieves Siles-Sánchez, María, Tejedor Calvo, Eva, Jaime de Pablo, Laura, Santoyo Díez, Susana
Tipo de recurso: artículo
Fecha de publicación:2025
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/717547
Acceso en línea:http://hdl.handle.net/10486/717547
https://dx.doi.org/10.1007/s11947-024-03451-8
Access Level:acceso abierto
Palabra clave:Cytokines
fermentation
microwave-assisted extraction
phenolic compounds
radical scavenging
ultrasound-assisted extraction
Química
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spelling Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractionsde las Nieves Siles-Sánchez, MaríaTejedor Calvo, EvaJaime de Pablo, LauraSantoyo Díez, SusanaCytokinesfermentationmicrowave-assisted extractionphenolic compoundsradical scavengingultrasound-assisted extractionQuímicaThe 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 modelThis research has been funded by the Spanish Government (Project: PID2019-110183RBC22/MCIN/AEI/10.13039/501100011033). Tea House (Tarragona, Spain) is acknowledged by its information support for kombucha preparation. Diosdado Morales is acknowledged for collecting and kindly providing ST fruits.SpringerDepartamento de Química Física AplicadaFacultad de Ciencias20252025-01-01research articlehttp://purl.org/coar/resource_type/c_2df8fbb1AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/717547https://dx.doi.org/10.1007/s11947-024-03451-8reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/7175472026-06-23T12:46:27Z
dc.title.none.fl_str_mv Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
title Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
spellingShingle Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
de las Nieves Siles-Sánchez, María
Cytokines
fermentation
microwave-assisted extraction
phenolic compounds
radical scavenging
ultrasound-assisted extraction
Química
title_short Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
title_full Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
title_fullStr Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
title_full_unstemmed Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
title_sort Green extraction technologies and kombucha elaboration using strawberry tree (arbutus unedo) fruits to obtain antioxidant and anti-inflammatory fractions
dc.creator.none.fl_str_mv de las Nieves Siles-Sánchez, María
Tejedor Calvo, Eva
Jaime de Pablo, Laura
Santoyo Díez, Susana
author de las Nieves Siles-Sánchez, María
author_facet de las Nieves Siles-Sánchez, María
Tejedor Calvo, Eva
Jaime de Pablo, Laura
Santoyo Díez, Susana
author_role author
author2 Tejedor Calvo, Eva
Jaime de Pablo, Laura
Santoyo Díez, Susana
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Física Aplicada
Facultad de Ciencias
dc.subject.none.fl_str_mv Cytokines
fermentation
microwave-assisted extraction
phenolic compounds
radical scavenging
ultrasound-assisted extraction
Química
topic Cytokines
fermentation
microwave-assisted extraction
phenolic compounds
radical scavenging
ultrasound-assisted extraction
Química
description 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
publishDate 2025
dc.date.none.fl_str_mv 2025
2025-01-01
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/717547
https://dx.doi.org/10.1007/s11947-024-03451-8
url http://hdl.handle.net/10486/717547
https://dx.doi.org/10.1007/s11947-024-03451-8
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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