{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T11:35:44Z","timestamp":1785497744798,"version":"3.56.0"},"reference-count":47,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2024,7,26]],"date-time":"2024-07-26T00:00:00Z","timestamp":1721952000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior (CAPES) Scholarship"},{"name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico (CNPq)"},{"name":"Grasiele Scaramal Madrona"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>This work demonstrates the effectiveness of using alternative solvents to obtain jambolan extracts with a high content of bioactive compounds compared to conventional organic solvents, being the first study to evaluate the best ecological solvent alternative for Syzygium cumini (L.) Skeels. Five alternative solvents were used for extraction: water at 25 \u00b0C (W25), water at 50 \u00b0C (W50), water at 75 \u00b0C (W75), water with citric acid at 2.4% (CA2), and water with citric acid at 9.6% (CA9) in comparison with three conventional solvents: ethanol (EtOH), water with ethanol at 50% (WE), and water with methanol at 50% (WM). A protocol was then established for the extraction and concentration of samples obtained with these solvents. The highest content of total phenolic compounds (TPCs) in the extracts was obtained with the solvent W75 (1347.27 mg GAE\/100 g), while in the concentrates it was the solvents EtOH (3823.03 mg GAE\/100 g) and WM (4019.39 mg GAE\/100 g). Total monomeric anthocyanins (TMAs) increased by 209.31% and 179.95% in extractions with CA2 and CA9, respectively, compared to pulp (35.57 mg eq c-3-g\/100 g), demonstrating that they are the most efficient alternative solvents in this extraction. The levels of bioactive compounds and antioxidant activity varied according to the solvents used. Delphinidin 3,5-diglucoside, cyanidin 3,5-diglucoside, delphinidin 3-glucoside, petunidin 3,5-diglucoside, cyanidin 3-glucoside, peonidin 3,5-diglucoside, malvidin 3,5-diglucoside, petunidin 3-glucoside, and malvidin 3-glucoside were identified in most of the samples by UPLC-MS\/MS. This study suggests that a simple procedure using alternative solvents can be used as an environmentally friendly strategy to achieve efficient extraction of bioactive compounds in jambolan.<\/jats:p>","DOI":"10.3390\/plants13152065","type":"journal-article","created":{"date-parts":[[2024,7,26]],"date-time":"2024-07-26T13:04:59Z","timestamp":1721999099000},"page":"2065","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Extraction of Bioactive Compounds from the Fruits of Jambolan (Syzygium cumini (L.)) Using Alternative Solvents"],"prefix":"10.3390","volume":"13","author":[{"given":"Carla Adriana Ferrari","family":"Artilha-Mesquita","sequence":"first","affiliation":[{"name":"Postgraduate Program in Food Science, Universidade Estadual de Maring\u00e1, Avenida Colombo 5790\u2014Zona 7, Maring\u00e1 87020-900, PR, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7884-0195","authenticated-orcid":false,"given":"Ana Paula","family":"Stafussa","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Food Science, Universidade Estadual de Maring\u00e1, Avenida Colombo 5790\u2014Zona 7, Maring\u00e1 87020-900, PR, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Patr\u00edcia Daniele Silva dos","family":"Santos","sequence":"additional","affiliation":[{"name":"Chemistry Department, State Universidade Estadual de Maring\u00e1, Avenida Colombo 5790\u2014Zona 7, Maring\u00e1 87020-900, PR, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9631-8480","authenticated-orcid":false,"given":"Oscar de Oliveira","family":"Santos","sequence":"additional","affiliation":[{"name":"Chemistry Department, State Universidade Estadual de Maring\u00e1, Avenida Colombo 5790\u2014Zona 7, Maring\u00e1 87020-900, PR, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9002-3000","authenticated-orcid":false,"given":"Silvio Claudio","family":"da Costa","sequence":"additional","affiliation":[{"name":"Biochemistry Department, State University of Maring\u00e1 (UEM), Avenida Colombo 5790\u2014Zona 7, Maring\u00e1 87020-900, PR, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1204-525X","authenticated-orcid":false,"given":"Grasiele Scaramal","family":"Madrona","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Food Science, Universidade Estadual de Maring\u00e1, Avenida Colombo 5790\u2014Zona 7, Maring\u00e1 87020-900, PR, Brazil"},{"name":"Food Engineering Department, State Universidade Estadual de Maring\u00e1, Avenida Colombo 5790\u2014Zona 7, Maring\u00e1 87020-900, PR, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,26]]},"reference":[{"key":"ref_1","unstructured":"Goyal, M.R., and Ayeleso, A.O. 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