title: Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis.
abstract: BACKGROUND
  This study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry (Fragaria x ananassa). Different extracts of each berry were evaluated from the determination of total phenolic content, anthocyanin content and antioxidant capacity, and data were applied to the principal component analysis (PCA) to gain an overview of the effect of the solvent in extraction method.
  
  
  RESULTS
  For all the berries analyzed, acetone/water (70/30, v/v) solvent mixture was more efficient solvent in the extracting of phenolic compounds, and methanol/water/acetic acid (70/29.5/0.5, v/v/v) showed the best values for anthocyanin content. Mixtures of ethanol/water (50/50, v/v), acetone water/acetic acid (70/29.5/0.5, v/v/v) and acetone/water (50/50, v/v) presented the highest antioxidant capacities for black mulberries, blackberries and strawberries, respectively.
  
  
  CONCLUSIONS
  Antioxidants extractions are extremely affected by the solvent combination used. In addition, the obtained extracts with the organic solvent-water mixtures were distinguished from the extracts obtained with pure organic solvents, through the PCA analysis.
authors.affiliation: Departament of Chemistry, State University of Maringa, Maringa, Parana 87020-900 Brazil.
authors.forename: Joana Schuelter
authors.initials: JS
authors.lastname: Boeing
authors.affiliation: Departament of Chemistry, State University of Maringa, Maringa, Parana 87020-900 Brazil.
authors.forename: Erica Oliveira
authors.initials: EO
authors.lastname: Barizão
authors.affiliation: Institute of Chemistry, State University Paulista, Araraquara, Sao Paulo 14800-060 Brazil.
authors.forename: Beatriz Costa
authors.initials: BC
authors.lastname: E Silva
authors.affiliation: Departament of Chemistry, State University of Maringa, Maringa, Parana 87020-900 Brazil.
authors.forename: Paula Fernandes
authors.initials: PF
authors.lastname: Montanher
authors.affiliation: Departament of Chemistry, State University of Maringa, Maringa, Parana 87020-900 Brazil.
authors.forename: Vitor
authors.initials: V
authors.lastname: de Cinque Almeida
authors.affiliation: Departament of Chemistry, State University of Maringa, Maringa, Parana 87020-900 Brazil.
authors.forename: Jesuí Vergilio
authors.initials: JV
authors.lastname: Visentainer
keywords: Anthocyanins; Fragaria x ananassa; Morus nigra; Multivariate analysis; Rubus ulmifolius; Solvent extraction