A preliminary study on the effects of supercritical CO2 extraction on chemical composition of Maqui (Aristotelia Chilensis [MOL] Stuntz) Berries

There is a growing interest to develop formulations with integrated berries extracts as a source of bioactive compounds with high antioxidant capacity, destined to the pharmaceutical and food industries. These bioactive compounds, such as flavonoids, phenolic acids and phenolic compounds, in fact, have demonstrated significant effects in reducing the risk of cardiovascular diseases and cancer. Among these red/blue berries the Maqui fruits (Aristotelia chilensis (Mol.) Stuntz) have shown significant interest. Maqui berries were classified as novel food, ‘‘food that has not been used for human consumption to a significant degree in the EU before 15 May 1997’’ (Regulation (EC) No. 258/1997). In this preliminary study supercritical carbon dioxide (SCCO2) extraction was applied for the extraction of both bioactive compounds molecules and oil of Maqui. Early experimental results, at constant temperature and extraction time, showed that the extraction of oils was favored by higher values of P (in the studied range of 100-200 bar). The best oil yield was about 12 % and the different pressure values operated in SCCO2 extraction were significant in the qualitative e quantitative profile of fatty acids. As regarding phenolic compounds the yields were in the range of 3-35 % and the main class of compound in the extracts were anthocyanins such as delphinidin-3-sambudioside-5-glucoside, cyanidin-3-sambudioside-5-glucoside, delphinidin-3-sambudioside, delphinidin-3-glucoside, cyanidin-3-sambudioside, cyanidin-3-glucoside and delphinidin-3,5-diglucoside.