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This research was funded through the granting of a scholarship to Honoria Susso Chipaca Domingos by the National Institute of Scholarship Management of Angola (IGNAB) in the period 2015-2022.

Analysis of institutional authors

Fornari, TizianaAuthorVillanueva-Bermejo, DavidAuthor
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Pressurized liquid extraction for the production of extracts with antioxidant activity from borututu (cochlospermum angolense welw.)

Publicated to:Foods. 12 (6): e1186- - 2023-03-01 12(6), DOI: 10.3390/foods12061186

Authors: Chipaca-Domingos, H.S.; Ferreres, F.; Fornari, T.; Gil-Izquierdo, A.; Pessela, B.C.; Villanueva-Bermejo, D.;

Affiliations

Autonomous Univ Madrid UAM, Inst Food Sci Res CIAL CS UAM, Fac Sci,CSIC UAM, Dept Prod & Characterizat Novel Foods, CEI UAM CSIC-Nicolas Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain - Author
Higher Polytech Inst Technol & Sci, ISPTEC, POB 1316, Ave Luanda, Rua Lateral Via S10, Talato, Luanda, Angola - Author
Inst Food Sci Res CIAL CSIC UAM, Dept Food Microbiol & Biotechnol, C-Nicolas Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain - Author
Natl Ctr Sci Res, MESCTI, CNIC, Ave Ho-Chi-Minh 201, Luanda 34, Luanda, Angola - Author
Univ Campus Espinardo, Dept Food Sci & Technol, Res Grp Qual Safety & Bioact Plant Foods, CEBAS CSIC, Espinardo 30100, Spain - Author
Univ Catol Murcia, Dept Food Technol & Nutr, Mol Recognit & Encapsulat REM Grp, UCAM, Campus Los Jeronimos, S-N, Murcia 30107, Spain - Author
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Abstract

Borututu (Cochlospermum angolense Welw.) roots have been described as a rich source of phenolic compounds. Despite the potential of this plant for the production of bioactive extracts, studies reported until now have been scarce, and they have been based on the use of inefficient conventional extraction techniques. In this study, pressurized liquid extraction (PLE) was investigated for the production of borututu root extracts. Different temperatures (50-200 degrees C) and solvents (water, ethanol, and 50% ethanol:water) were applied. The total phenolic compound (TPC) content, the main phenolic compounds and the in vitro antioxidant activity of the extracts were evaluated. The results were compared with those obtained by conventional decoction with water. The highest concentrations of TPC and antioxidant activity were obtained with 50% ethanol:water, followed by water. The extract obtained with 50% ethanol:water at 150 degrees C had a TPC concentration of 343.80 mg/g and presented the largest antioxidant activity (1488 and 4979 mu mol Trolox/g extract, determined by DDPH and ABTS assay, respectively). These values were considerably higher than those obtained by conventional decoction. Ellagic acid, and ellagic and methyl ellagic acid glycosides were the main phenolic compounds found in the extracts. Therefore, was PLE demonstrated to be a selective and efficient technique to obtain extracts with high concentrations of phenolic compounds and high antioxidant activity form borututu roots.

Keywords
antioxidant activityborututu rootscochlospermum angolensephenolic compoundsAntioxidant activityArtichokeBorututu rootsCochlospermum angolenseDietary-supplementsHplc-dad-esi/msnInhibitionMilk thistlePhenolic compoundsPhenolic profilePlantsPressurized liquid extraction (ple)Water

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Foods due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 38/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 2.2, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Apr 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-04-04, the following number of citations:

  • Scopus: 4
Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-04-04:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 19 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
    • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://repositorio.uam.es/handle/10486/707977

    As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of 2025-04-04, la aportación ha logrado:

    • Views: 136
    • Downloads: 50

    All of them carried out mainly from countries such as: Spain, United States, China.

    Leadership analysis of institutional authors

    This work has been carried out with international collaboration, specifically with researchers from: Angola.

    There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Chipaca-Domingos, Honoria S) and Last Author (VILLANUEVA BERMEJO, DAVID).