Total phenolic compounds and bioactive compounds profile of Physalis peruviana extract and oils using different extraction methods

Essential oils and plant extracts have been gaining attention due to the antifungal and antioxidant properties. Physalis peruviana, an exotic plant originally from Colombia, used as natural functional food for its high flavonoids and phenolic acids contents. These secondary metabolites are known for the antioxidant, antimicrobial and antifungal activity. However, the extraction methods of these compounds may influence the bioactive compounds profile as well as the antioxidant activity, since the compounds are extracted by the solvent interaction. Then, the objective of this study was to evaluate the influence of different extractions method of Physalis peruviana compounds on yield, chromatographic profile by GC/MS-MS and total phenolic compounds (TPC) by Folin-Ciocalteu method. The samples were obtained by Soxhlet method, using hexane; by hydroalcoholic extract, using water:ethanol (40:60); and by Clevenger apparatus, using water as the solvent. Clevenger extraction was not efficient for essential oil extraction. The sample by Soxhlet method presented 3.33 mg GAE/mL of TPC while hydroalcoholic extract showed 6.73 mg GAE/mL. However, Soxhlet method had a higher yield (13%), than hydroalcoholic extract (6%). Both methods comprised of D-limonene as main compounds, however, hydroalcoholic extract also presented isomers of sesquiterpene, 3-Oxo-7.8-dihydro-α-ionol, coniferyl, 3-Oxo-7.8-dihydro-α-ionone, Dihydromanol Oxide and phytol. Differences in yield, TPC and compound profile can be attributed to both degradation, due to the high temperatures (Soxhlet method), and solvent polarity. Temperatures above 60 °C, for about 1 hour, can cause slight degradation of at least 25% of the bioactive compounds. In addition, hexane is a highly nonpolar solvent, which extracts nonpolar compounds, such as D-Limonene. In conclusion, although the higher yield by Soxhlet method, a higher TPC and bioactive compounds profile was noticed when hydroalcoholic extraction was applied. Based on this, further studies should further evaluate the antifungal and antioxidants activity, in order to establish the best methodology for food application.