Sorbus spp. berries extraction in subcritical water: Bioactives recovery and antioxidant activity

What if the berries you walk past every day hold a hidden treasure of antioxidants? Scientists just unlocked that potential using nothing but water and microwave energy.

Sorbus berries — often overlooked despite their rich nutraceutical profile — are finally getting their moment in the spotlight. Researchers turned to Microwave-Assisted Subcritical Water Extraction (MASWE), a green technique that uses water under high pressure and temperature to pull out valuable compounds without harsh solvents.

The extracts were packed with caffeoylquinic acids (like chlorogenic acids), flavonoids, and organic acids — all known for their potent antioxidant activity. By testing different temperatures and Sorbus species, the team optimized the process for maximum polyphenol recovery. The best sample showed impressive numbers: total polyphenols at 406.43 mg GAE/g extract, flavonoids at 13.5 mg QE/g, and sugars at 454.1 mg Glu/g.

But the real star was antioxidant activity — a remarkable 4.74 mmol Trolox eq/g extract. After a purification step, that jumped to 10.12 mmol Trolox eq/g, with a selectivity for polyphenols of about 87%. LC-MS analysis revealed chlorogenic acids as the main players, alongside methyl esters of sorbic acid.

This isn't just lab trivia. It's a step toward turning underused berries into functional foods with real health benefits — and doing it sustainably.

Key Points

• MASWE green extraction yields polyphenol-rich Sorbus extracts
• Top antioxidant activity: 4.74 mmol Trolox eq/g extract
• Purification boosts activity to 10.12 mmol Trolox eq/g