Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology

Detalhes bibliográficos
Autor(a) principal: Sampaio, Paula Beatriz Rocha
Data de Publicação: 2020
Outros Autores: Pereira, Andressa Sousa, Pires, Caroline Roberta Freitas, Clemente, Rodolfo Castilho, Nascimento, Guilherme Nobre Lima do
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5427
Resumo: Bacaba (Oenocarpus distichus Mart) is a fruit that comes from palm trees native from the Arecaceae family and presents important nutritional and socioeconomic value for rural communities. Although being very popular, this fruit has very few cataloged chemical characteristics. The present study aimed to optimize the bacaba antioxidant extraction process by investigating the most efficient extraction interval and the best rotation time, using ethanol and methanol/acetone solvents, with the content of total phenolics and antioxidant activity. Methanol acetone solvent mixture was the most efficient solvent for extracting antioxidants from bacaba, with an extraction time of 90 minutes and 20 minutes of rotation interval at 5,000 rpm.
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spelling Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodologyOptimización del proceso de extracción antioxidante presente en bacaba (oenocarpus distichus mart) utilizando la metodología de la superficie de respuestaOtimização do processo de extração de antioxidantes presentes na bacaba (oenocarpus distichus mart) utilizando metodologia de superfície de respostaBacabaAntioxidantesPlanejamento experimental.BacabaAntioxidantesPlanificación experimental.BacabaAntioxidantsExperimental planning.Bacaba (Oenocarpus distichus Mart) is a fruit that comes from palm trees native from the Arecaceae family and presents important nutritional and socioeconomic value for rural communities. Although being very popular, this fruit has very few cataloged chemical characteristics. The present study aimed to optimize the bacaba antioxidant extraction process by investigating the most efficient extraction interval and the best rotation time, using ethanol and methanol/acetone solvents, with the content of total phenolics and antioxidant activity. Methanol acetone solvent mixture was the most efficient solvent for extracting antioxidants from bacaba, with an extraction time of 90 minutes and 20 minutes of rotation interval at 5,000 rpm.La bacaba (Oenocarpus distichus Mart.) Es una fruta que proviene de palmeras nativas de la familia Arecaceae y tiene un importante valor nutricional y socioeconómico para las comunidades rurales. Aunque es muy popular, esta fruta tiene pocas características químicas catalogadas. El presente estudio tuvo como objetivo optimizar el proceso de extracción antioxidante de bacaba mediante la determinación del intervalo de extracción más eficiente y el mejor tiempo de rotación, utilizando los disolventes etanol y la mezcla de metanol / acetona, teniendo el contenido como respuesta. fenoles totales y actividad antioxidante. La mezcla de solventes de metanol / acetona fue el solvente más eficiente para la extracción de antioxidantes de bacaba, con un tiempo de extracción de 90 minutos y 20 minutos de intervalo de rotación a 5.000 rpm.A bacaba (Oenocarpus distichus Mart.) é um fruto que provém de palmeiras nativas da família Arecaceae e apresenta importante valor nutritivo e socioeconômico para comunidades rurais. Apesar de muito popular, este fruto possui poucas características químicas catalogadas. O presente estudo teve como objetivo otimizar o processo de extração de antioxidantes da bacaba averiguando o intervalo de extração mais eficiente e o melhor tempo de rotação, utilizando os solventes etanol e a mistura metanol/acetona, tendo-se como resposta o conteúdo de fenóis totais e a atividade antioxidante. A mistura dos solventes Metanol/Acetona foi o solvente mais eficiente para a extração de antioxidantes da bacaba, com tempo de extração de 90 minutos e 20 minutos de intervalo de rotação a 5.000 rpm.Research, Society and Development2020-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/542710.33448/rsd-v9i8.5427Research, Society and Development; Vol. 9 No. 8; e229985427Research, Society and Development; Vol. 9 Núm. 8; e229985427Research, Society and Development; v. 9 n. 8; e2299854272525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/5427/4693Copyright (c) 2020 Paula Beatriz Rocha Sampaio, Andressa Sousa Pereira, Caroline Roberta Freitas Pires, Rodolfo Castilho Clemente, Guilherme Nobre Lima do Nascimentoinfo:eu-repo/semantics/openAccessSampaio, Paula Beatriz RochaPereira, Andressa SousaPires, Caroline Roberta FreitasClemente, Rodolfo CastilhoNascimento, Guilherme Nobre Lima do2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5427Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:56.585323Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
Optimización del proceso de extracción antioxidante presente en bacaba (oenocarpus distichus mart) utilizando la metodología de la superficie de respuesta
Otimização do processo de extração de antioxidantes presentes na bacaba (oenocarpus distichus mart) utilizando metodologia de superfície de resposta
title Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
spellingShingle Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
Sampaio, Paula Beatriz Rocha
Bacaba
Antioxidantes
Planejamento experimental.
Bacaba
Antioxidantes
Planificación experimental.
Bacaba
Antioxidants
Experimental planning.
title_short Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
title_full Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
title_fullStr Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
title_full_unstemmed Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
title_sort Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
author Sampaio, Paula Beatriz Rocha
author_facet Sampaio, Paula Beatriz Rocha
Pereira, Andressa Sousa
Pires, Caroline Roberta Freitas
Clemente, Rodolfo Castilho
Nascimento, Guilherme Nobre Lima do
author_role author
author2 Pereira, Andressa Sousa
Pires, Caroline Roberta Freitas
Clemente, Rodolfo Castilho
Nascimento, Guilherme Nobre Lima do
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Sampaio, Paula Beatriz Rocha
Pereira, Andressa Sousa
Pires, Caroline Roberta Freitas
Clemente, Rodolfo Castilho
Nascimento, Guilherme Nobre Lima do
dc.subject.por.fl_str_mv Bacaba
Antioxidantes
Planejamento experimental.
Bacaba
Antioxidantes
Planificación experimental.
Bacaba
Antioxidants
Experimental planning.
topic Bacaba
Antioxidantes
Planejamento experimental.
Bacaba
Antioxidantes
Planificación experimental.
Bacaba
Antioxidants
Experimental planning.
description Bacaba (Oenocarpus distichus Mart) is a fruit that comes from palm trees native from the Arecaceae family and presents important nutritional and socioeconomic value for rural communities. Although being very popular, this fruit has very few cataloged chemical characteristics. The present study aimed to optimize the bacaba antioxidant extraction process by investigating the most efficient extraction interval and the best rotation time, using ethanol and methanol/acetone solvents, with the content of total phenolics and antioxidant activity. Methanol acetone solvent mixture was the most efficient solvent for extracting antioxidants from bacaba, with an extraction time of 90 minutes and 20 minutes of rotation interval at 5,000 rpm.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5427
10.33448/rsd-v9i8.5427
url https://rsdjournal.org/index.php/rsd/article/view/5427
identifier_str_mv 10.33448/rsd-v9i8.5427
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5427/4693
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e229985427
Research, Society and Development; Vol. 9 Núm. 8; e229985427
Research, Society and Development; v. 9 n. 8; e229985427
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052652480102400

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