Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/54811

TitleAntioxidant compounds recovery from Juçara residue by thermal assisted extraction
Author(s)Ribeiro, L.
Pereira, Ricardo N.
Tonon, Renata V.
Cabral, Lourdes Maria C.
Santiago, Manuela Cristina P. A.
Vicente, A. A.
Teixeira, J. A.
Matta, Virgínia M.
Freitas, Suely P.
KeywordsEuterpe edulis Martius
ABTS
DPPH
HPLC
Box-Behnken design
Issue dateMar-2018
PublisherSpringer Nature
JournalPlant Foods for Human Nutrition
CitationRibeiro, L.; Pereira, Ricardo N.; Tonon, Renata V.; Cabral, Lourdes Maria C.; Santiago, Manuela Cristina P. A.; Vicente, António A.; Teixeira, José A.; Matta, Virgínia M.; Freitas, Suely P., Antioxidant compounds recovery from Juçara residue by thermal assisted extraction. Plant Foods for Human Nutrition, 73(1), 68-73, 2018
Abstract(s)This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp. A preliminary study using different solvents (methanol, ethanol and water) indicated ethanol in aqueous solution as the best solvent for antioxidants recovery. Then, a Box-Behnken design was applied considering as independent variables the solvent composition (3070% ethanol in water), temperature (3070 °C) and time (3060 min), in order to evaluate the effects of these factors on antioxidant activity in juçara extract. Results showed that the extracts with higher antioxidant activity were obtained using 30% ethanol at 70 °C for 60 min; measurements included ABTS and DPPH assays, determination of total phenolic content and total monomeric anthocyanins. Furthermore, the effect of pH in antioxidants recovery was evaluated. For this purpose, the 30% ethanol solution was acidified to pH 1 and 2 with HCl. Principal component analysis showed the formation of three distinct groups: one characterized by high bioactive compounds content (pH 1.0), another with superior antioxidant activity (pH 5.75, non-acidified), and finally the group at pH 2 presenting the worst concentrations in the evaluated responses. HPLC analysis showed the presence of cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside in the extracts. Therefore, the conventional solid-liquid extraction using renewable solvent can be successfully applied to recover bioactive compounds from juçara residue, which can be used by different food industries.
TypeArticle
URIhttp://hdl.handle.net/1822/54811
DOI10.1007/s11130-017-0651-0
ISSN0921-9668
e-ISSN1573-9104
Publisher versionhttp://www.springer.com/food+science/journal/11130
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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