A novel beverage rich in antioxidant phenolics: Maqui berry (Aristotelia chilensis) and lemon juice

LWT ◽  
2012 ◽  
Vol 47 (2) ◽  
pp. 279-286 ◽  
Author(s):  
Amadeo Gironés-Vilaplana ◽  
Pedro Mena ◽  
Cristina García-Viguera ◽  
Diego A. Moreno
Keyword(s):  
Lemon Juice ◽  
Aristotelia Chilensis ◽  
Maqui Berry

scholarly journals Maqui berry vs Sloe berry – Liquor-based Beverage for New Development

2015 ◽  
Vol 10 (1) ◽  
pp. 1934578X1501000
Author(s):  
Amadeo Gironés-Vilaplana ◽  
Diego A. Moreno ◽  
Cristina García-Viguera
Keyword(s):  
The Other ◽  
Northern Spain ◽  
Organoleptic Properties ◽  
Beneficial Effects ◽  
Other Hand ◽  
New Development ◽  
Aristotelia Chilensis ◽  
Maqui Berry ◽  
Over Time

“Pacharán” is an aniseed liquor-based beverage made with sloe berry ( Prunus spinosa L.) that has been produced in northern Spain. On the other hand, maqui berry ( Aristotelia chilensis) is a common edible berry from Chile, and currently under study because of its multiple beneficial effects on health. The aim of this work was to design a new aniseed liquor-based beverage with maqui berry, as an industrial alternative to a traditional alcoholic product with bioactive berries. The characterization of its composition, compared with the traditional “Pacharán”, and its evolution during maceration (6 and 12 months) showed that the new maqui liquor had significantly-higher anthocyanin retention over time. More studies on the organoleptic properties and bioactivity are underway.

Delphinidin 3,5-O-diglucoside, a constituent of the maqui berry (Aristotelia chilensis) anthocyanin, restores tear secretion in a rat dry eye model

2014 ◽  
Vol 10 ◽  
pp. 346-354 ◽  
Author(s):  
Shigeru Nakamura ◽  
Junji Tanaka ◽  
Toshihiro Imada ◽  
Hiroshi Shimoda ◽  
Kazuo Tsubota
Keyword(s):  
Dry Eye ◽  
Tear Secretion ◽  
Eye Model ◽  
Aristotelia Chilensis ◽  
Maqui Berry

scholarly journals Antinociceptive effects of maqui-berry (Aristotelia chilensis (Mol.) Stuntz)

2021 ◽  
pp. 1-9
Author(s):  
Vicente Agulló ◽  
María Eva González-Trujano ◽  
Alberto Hernandez-Leon ◽  
Erika Estrada-Camarena ◽  
Francisco Pellicer ◽  
...  
Keyword(s):  
Antinociceptive Effects ◽  
Aristotelia Chilensis ◽  
Maqui Berry

Development of dye-sensitized solar cells based on naturally extracted dye from the maqui berry ( Aristotelia chilensis )

2016 ◽  
Vol 60 ◽  
pp. 411-417 ◽  
Author(s):  
Julio Leyrer ◽  
Renato Hunter ◽  
Monica Rubilar ◽  
Boris Pavez ◽  
Eduardo Morales ◽  
...  
Keyword(s):  
Solar Cells ◽  
Dye Sensitized Solar Cells ◽  
Dye Sensitized ◽  
Aristotelia Chilensis ◽  
Maqui Berry ◽  
Sensitized Solar Cells

scholarly journals In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)

2012 ◽  
Vol 131 (2) ◽  
pp. 387-396 ◽  
Author(s):  
Leonel E. Rojo ◽  
David Ribnicky ◽  
Sithes Logendra ◽  
Alex Poulev ◽  
Patricio Rojas-Silva ◽  
...  
Keyword(s):  
Aristotelia Chilensis ◽  
Maqui Berry

Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 1057-1062 ◽  
Author(s):  
E. Genskowsky ◽  
L.A. Puente ◽  
J.A. Pérez-Álvarez ◽  
J. Fernandez-Lopez ◽  
L.A. Muñoz ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Edible Films ◽  
Aristotelia Chilensis ◽  
Maqui Berry

scholarly journals Optimization of Microwave-Assisted Extraction for the Recovery of Bioactive Compounds from the Chilean Superfruit (Aristotelia chilensis (Mol.) Stuntz)

Agronomy ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 240 ◽  
Author(s):  
Mercedes Vázquez-Espinosa ◽  
Estrella Espada-Bellido ◽  
Ana V. González de Peredo ◽  
Marta Ferreiro-González ◽  
Ceferino Carrera ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Total Phenolic Compounds ◽  
Intermediate Precision ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Aristotelia Chilensis ◽  
Maqui Berry

Maqui berry (Aristotelia chilensis) is being explored in the food industry, and is considered to be one of the healthiest berries due to its bioactive components and high commercial value. Microwave-assisted extraction (MAE) was developed for the determination of total phenolic compounds and anthocyanins from maqui. A Box–Behnken experimental design was employed in conjunction with a response surface methodology to optimize the conditions based on 27 different experiments. The extractions were carried out with four factors (i.e., methanol percentage, pH, temperature, and solvent volume:sample mass ratio), and two responses—total phenolics and anthocyanins. Temperature and methanol percentage were found to be the most influential parameters for total phenolic compounds and anthocyanins, respectively. The optimum MAE conditions were: 65% MeOH in water at pH 2, temperature of 100 °C, and a ratio of 10:0.5 for total phenolics; and 60% MeOH in water at pH 2, temperature of 50 °C, and a ratio of 14:0.5 for anthocyanins. Kinetics assays were carried out and an optimum time of only 2 min was identified for the extractions. Repeatability and intermediate precision were also evaluated, and coefficients of variation below 5% were obtained. The new methods were successfully applied to a foodstuff made with maqui.

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