Evaluation and optimization of alcoholic maceration for the phytochemical extraction of Acca Sellowiana (feijoa) leaves

Abstract

Objective:

Evaluate and compare the impact of different alcoholic maceration protocols on the yield, phytochemical profile, and antioxidant capacity in leaves of three varieties of Acca sellowiana ('Cerrillana', 'Artillera', 'Armonía').

Methods: This experimental research project uses a 3x3x2 factorial design in triplicate (54 samples). Leaves will be collected during the pruning season, washed with distilled water, dried at 45 °C for 24 hours, ground, and sieved (1 mm). Maceration will be performed with a 1:10 (w/v) ratio, combining the three varieties, three alcohol concentrations (40%, 50%, 70%) in a magnetic stirrer at 500 rpm for two durations (1 and 3 hours) at room temperature and protected from light. The extracts will be centrifuged, supernatant will be concentrated in a water bath at 40-50 °C. Total phenols (Folin-Ciocalteu), flavonoids (aluminum chloride), and antioxidant capacity (ABTS) will be quantified using spectrophotometry. The data will be analyzed with three-way ANOVA (p < 0.05).

Expected Results:

It is expected to generate novel phytochemical knowledge and identify the optimal extraction protocol for each feijoa cultivar. This aims to scientifically validate the use of its leaves, train undergraduate students in research, and establish methodological foundations for the design of future products applicable to the dental health field.