Skip to main content
SpringerLink
Log in

Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae)

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study was aimed to optimize the extraction of phenolic compounds and antioxidants in feijoa fruit by investigating the variables of solvent to sample ratio, type of solvent, extraction time and temperature with respect to the extraction efficiency. The selected optimum conditions (60 : 1 as solvent to sample ratio, 40 °C temperature and 3 h extraction time) for extraction were used to extract feijoas with different solvent systems. Acetone : water (80 : 20) was chosen as the most effective solvent for extraction. Utilizing the optimum extraction conditions, total phenolic content and antioxidant activity were measured as 18.56 and 32.47 mg gallic acid equivalents per g dry weight; 165 and 465.7 milimolar Trolox equivalents per g dry weight, in flesh and the peel, respectively. Besides, syringic, ferulic, o - coumaric and trans - cinnamic acids were determined in feijoa fruit. Due to the very strong antioxidant activity found in especially feijoa peel; the extracts have the potential of being utilized in various food matrices to prevent deteriorations originated from oxidation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Al-Farsi MA, Lee CY (2008) Optimization of phenolics and dietary fibre extraction from date seeds. Food Chem 108:977–985

    Article  CAS  Google Scholar 

  • Basile A, Vuotto ML, Violante U, Sorbo S, Martone G, Castaldo-Cobianchi R (1997) Antibacterial activity in Actinidia chinensis, Feijoa sellowiana and Aberia caffra. Int J Antimicrob Agents 8:199–203

    Article  CAS  Google Scholar 

  • Bontempo P, Mita L, Miceli M, Doto A, Nebbioso A, De Bellis F, Conte M, Minichiello A, Manzo F, Carafa V, Basile A, Rigano D, Sorbo S, Castaldo-Cobianchi R, Schiavone EM, Ferrara F, De Simone M, Vietri MT, Cioffi M, Sica V, Bresciani F, De Lera AR, Altucci L, Molinari AM (2007) Feijoa sellowiana derived natural Flavone exerts anti - cancer action displaying HDAC inhibitory activities. Int J Biochem Cell Biol 39:1902–1914

    Article  CAS  Google Scholar 

  • Cacace JE, Mazza G (2003) Mass transfer process during extraction of phenolic compounds from milled berries. J Food Eng 59:379–389

    Article  Google Scholar 

  • Chirinos R, Rogez H, Campos D, Pedreschi R, Larondelle Y (2007) Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Sep Purif Technol 55:217–225

    Article  CAS  Google Scholar 

  • Dimitrios B (2006) Sources of natural phenolic antioxidants. Trends Food Sci Technol 17:505–512

    Article  CAS  Google Scholar 

  • Durling NE, Catchpole OJ, Grey JB, Webby RF, Mitchell KA, Foo LY, Perry NB (2007) Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol water mixtures. Food Chem 101:1417–1424

    Article  CAS  Google Scholar 

  • Gonzalez-Montelongo R, Lobo MG, Gonzalez M (2010) Antioxidant activity in banana peel extracts: testing extraction conditions are related bioactive compounds. Food Chem 119:1030–1039

    Article  CAS  Google Scholar 

  • Guan Y, Chu Q, Fu L, Wu T, Ye J (2006) Determination of phenolic antioxidants by micellar electrokinetic’s capillary chromatography with electrochemical detection. Food Chem 94:157–162

    Article  CAS  Google Scholar 

  • Hernández Y, Lobo MG, González M (2009) Factors affecting sample extraction in the liquid chromatographic determination of organic acids in papaya and pineapple. Food Chem 114:734–741

    Article  Google Scholar 

  • Hossain MB, Barry-Ryan C, Martin-Diana AB, Brunton NP (2011) Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology. Food Chem 126:339–346

    Article  CAS  Google Scholar 

  • Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53:1841–1856

    Article  CAS  Google Scholar 

  • Kallithraka S, Garcia-Viguera C, Bridle P, Bakker J (1995) Survey of solvent for the extraction of grape seed phenolics. Phytochem Anal 6:265–267

    Article  CAS  Google Scholar 

  • Kırca A, Arslan E (2008) Antioxidant capacity and total phenolic content of selected plants from Turkey. Int J Food Sci Technol 43:2038–2046

    Article  Google Scholar 

  • Lapćik O, Klejdus B, Kokoška L, Davidová M, Afandi K, Kubáň V, Hampl R (2005) Identification of isoflavones in Acca sellowiana and two Psidium species (Myrtaceae). Biochem Syst Ecol 33:983–992

    Article  Google Scholar 

  • Lin CY, Yin MC (2012) Renal protective effects of extracts from guava fruit (Psidum guajava L.) in diabetic mice. Plant Foods Hum Nutr 67:303–308

    Article  CAS  Google Scholar 

  • Öztürk N, Tunçel M, Tuncel NB (2007) Determination of phenolic acids by a modified HPLC: its application to various plant materials. J Liq Chromatogr Relat Technol 30:587–596

    Article  Google Scholar 

  • Park YS, Leontowicz H, Leontowicz M, Namiesnik J, Suhaj M, Cvikrova M, Martincova O, Weisz M, Gorinstein S (2011) Comparison of the contents of bioactive compounds and the level of antioxidant activity in different kiwifruit cultivars. J Food Compos Anal 24:963–970

    Article  CAS  Google Scholar 

  • Perva-Uzunalić A, Śkerget M, Knez Ž, Weinreich B, Otto F, Grüner S (2006) Extraction of active ingredients from green tea (Camilla sinensis): extraction efficiency of major catechins and caffeine. Food Chem 96:597–605

    Article  Google Scholar 

  • Pinelo M, Del Fabbro P, Marzocco L, Nunez MJ, Vicoli MC (2005) Optimization of continuous phenol extraction from Vitis vinifera byproducts. Food Chem 92:109–117

    Article  CAS  Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolourisation assay. Free Radic Biol Med 26:1231–1237

    Article  CAS  Google Scholar 

  • Romero-Rodriguez MA, Vazquez-Oderiz ML, Lopez-Hernandez J, Simal-Lozano J (1992) Determination of vitamin C and organic acids in various fruits by HPLC. J Chromatogr Sci 30:433–437

    Article  CAS  Google Scholar 

  • Romero-Rodriguez MA, Vazquez-Oderiz ML, Lopez-Hernandez J, Simal-Lozano J (1994) Composition of babaco, feijoa, passionfruit and tamarillo produced in Galicia (North - west Spain). Food Chem 49:23–27

    Article  CAS  Google Scholar 

  • Rossi A, Rigano D, Pergola C, Formisano C, Basile A, Bramanti P, Senatore F, Sautebin L (2007) Indication of inducible nitric oxide synthase expression by an acetonic extract from Feijoa sellowiana Berg. fruits. J Agric Food Chem 55:5053–5061

    Article  CAS  Google Scholar 

  • Saj OP, Roy RK, Savitha SV (2008) Chemical composition and antimicrobial properties of essential oil of Feijoa sellowiana O. Berg. (pineapple guava). J Pure Appl Microbiol 2:227–230

    CAS  Google Scholar 

  • Shahidi F, Naczk M (2004) Phenolics in food and nutraceuticals. CRC Press, Boca Raton

    Google Scholar 

  • Shui G, Leong LP (2006) Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals. Food Chem 97:277–284

    Article  CAS  Google Scholar 

  • Spigno G, Tramelli L, De Faveri DM (2007) Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. J Food Eng 81:200–208

    Article  CAS  Google Scholar 

  • Stratil P, Klejdus B, Kubáň V (2007) Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 71:1741–1751

    Article  CAS  Google Scholar 

  • Tabart J, Kevers C, Sipel A, Pincemail J, Defraigne JO, Dommes J (2007) Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage. Food Chem 105:1268–1275

    Article  CAS  Google Scholar 

  • Türkmen N, Sarı F, Velioglu S (2006) Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin - Ciocalteau methods. Food Chem 99:835–841

    Article  Google Scholar 

  • Vuotto ML, Basile A, Moscatiello V, De Sole P, Castaldo-Cobianchi R, Laghi E, Ielpo MTL (2000) Antimicrobial and antioxidant activities of Feijoa sellowiana fruit. Int J Antimicrob Agents 13:197–201

    Article  CAS  Google Scholar 

  • Weston RJ (2010) Bioactive products from fruit of the feijoa (Feijoa sellowiana, Myrtaceae): a review. Food Chem 121:923–926

    Article  CAS  Google Scholar 

  • Yılmaz Y, Toledo RT (2006) Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. J Food Compos Anal 19:41–44

    Article  Google Scholar 

  • Zhao H, Dong J, Lu J, Chen J, Li Y, Shan L, Lin Y, Fan W, Gu G (2006) Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J Agric Food Chem 54:7277–7286

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors thank to Yalova Atatürk Central Horticultural Research Institute and Nesrin Kurtar Bozbıyık for supplying the fruits of feijoa. Also many thanks to Timur Karadağ and Agilent company for providing some consumables. In addition, thanks to The Scientific and Technological Research Council of Turkey (TUBITAK) for the PhD scholarship granted to Neşe Yılmaz.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Engineering Faculty, Onsekiz Mart University, 17100, Çanakkale, Turkey

    Necati Barış Tuncel & Neşe Yılmaz

Authors
  1. Necati Barış Tuncel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Neşe Yılmaz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Necati Barış Tuncel.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Tuncel, N.B., Yılmaz, N. Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae). J Food Sci Technol 52, 141–150 (2015). https://doi.org/10.1007/s13197-013-0968-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-0968-0

Keywords

Search

Navigation