AUTHOR=López Jéssica , Vega-Gálvez Antonio , Ah-Hen Kong S. , Rodríguez Angela , Quispe-Fuentes Issis , Delporte Carla , Valenzuela-Barra Gabriela , Arancibia Yennyfer , Zambrano Angara 

TITLE=Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries (Ugni molinae T.) dried by different methods

JOURNAL=Frontiers in Plant Science

VOLUME=Volume 14 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2023.1095179

DOI=10.3389/fpls.2023.1095179

ISSN=1664-462X

ABSTRACT=This study evaluated the effects of different drying methods (freeze-, vacuum-, infrared-, convective-, and sun-drying) on biological properties in berries from the Chilean murta (Ugni molinae Turcz) shrub. The chemical properties of dried berries differed significantly based on the drying method: freeze-dried murta berries showed increased total phenolic content extracted over fresh samples and dried. In addition, this lyophilized stood out in its antioxidant potential, in both assays evaluated (DPPH and ORAC), compared to the other drying methods. Notwithstanding, vacuum and infrared murta dried also showed a higher ORAC value. Antioxidant potential was significantly associated with phenolic compounds, catechin, and pyrogallol were the most abundant phenolic compounds and present in all samples. The anti-inflammatory activity was most effective under freeze-drying and vacuum-drying conditions. Moreover, vacuum-drying and infrared drying best preserved the anti-tumoral effect on cancer cells.