Ethanolic and Methanolic Extraction of Phenolic Compounds and Their Antioxidant Capacity by DPPH and FRAP from Cahuiche Fruit (Vaccinium leucanthum)

Introduction: Wild fruits represent an important source of bioactive compounds with potential applications in functional foods due to their antioxidant properties. Extraction strategies play a key role in recovering these compounds while preserving their nutritional characteristics. Cahuiche (Vaccinium leucanthum) is a wild red fruit native to Mexico that remains poorly characterized scientifically and may represent a valuable source of phenolic compounds and antioxidant molecules. Therefore, this study aimed to evaluate the effect of ethanol–water and methanol–water mixtures on the extraction of phenolic compounds and antioxidant capacity from cahuiche fruit.

Methods: Phenolic compounds were extracted through a maceration process using different ethanol–water and methanol–water concentrations (20, 40, 60, 80, and 100%). Extractions were performed using a sample-to-solvent ratio of 1:25 (w/v). Total phenolic content was quantified using the Folin–Ciocalteu method, and antioxidant capacity was evaluated through DPPH and FRAP assays. The influence of solvent concentration and extraction conditions on bioactive compound recovery was analyzed.

Results: The highest total phenolic content was obtained from the 60% ethanolic extract, reaching 814.22 mg GAE/100 g. Similarly, this extract showed the highest antioxidant capacity, with values of 389.47 µmol TE/100 g for the DPPH assay and 235.10 µmol Fe²⁺E/100 g for the FRAP assay. These results indicate that intermediate ethanol concentrations favored the extraction of phenolic compounds and antioxidant constituents from cahuiche fruit.

Conclusions: Cahuiche (Vaccinium leucanthum) represents a promising source of phenolic compounds and antioxidant compounds. The results demonstrate that ethanol–water extraction, particularly at 60% ethanol concentration, can improve the recovery of bioactive compounds, highlighting the potential of this native fruit as a functional ingredient for food applications.