Optimization of microwave and ultrasound extraction methods of açai berries in terms of highest content of phenolic compounds and antioxidant activity

What if the secret to a super-antioxidant extract is not just in the berry, but in how you shake it—or nuke it?

In the race to extract nature's most potent compounds, scientists are ditching expensive, slow methods for greener, faster ones. But here's the catch: no single green method works for every plant. The biological diversity of tissues means each matrix demands its own recipe. So, researchers turned to the açai berry—a powerhouse of phenolics—to find the optimal green extraction route.

Key Points

• Ultrasound at 45°C for 25-45 min boosts total phenolics.
• Microwaves extract anthocyanins best and cut time.
• Microwave for 4.33 min gives highest FRAP activity.