Chemical Composition, Antioxidant and Antimicrobial Activity of <i>Piper carpunya</i> and <i>Simira ecuadorensis</i>: A Comparative Study of Four Extraction Methods.

In this in vitro experimental study, we compared four extraction techniques -dynamic maceration (DME), ultrasound-assisted (UAE), microwave-assisted (MAE), and pressurized liquid extraction (PLE)- to obtain bioactive extracts from two native Ecuadorian plants, <i>Piper carpunya</i> and <i>Simira ecuadorensis.</i> The effect of extraction techniques was evaluated separately for each specie based on extraction yield, total phenolic content (TPC), antioxidant capacity (DPPH, ABTS, FRAP, and ORAC assays), antimicrobial activity, and chemical composition. All analyses were performed in triplicate and analyzed statistically (ANOVA, <i>p</i> < 0.05). UAE and MAE exhibited the highest extraction yield, while PLE provided extracts with the greatest TPC. However, UAE extracts, particularly for <i>S. ecuadorensis</i>, exhibited superior antioxidant capacity across assays. GC/MS analysis revealed alkanes as predominant constituents, along with minor phenolic and ester compounds. Antimicrobial activity was observed in both species, especially against <i>Listeria monocytogenes</i> and <i>Pseudomonas aeruginosa</i>, with UAE and MAE extracts being most effective. Compounds such as isoelemicin, phytol, and ethyl linolenate may contribute to the observed bioactivities. These findings highlight the potential of <i>P. carpunya</i> and <i>S. ecuadorensis</i> as natural sources of antioxidants and antimicrobials for food and pharmaceutical applications.