Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9273 |
Resumo: | It is well known that vegetable residues from the food industry can be used as a possible source for the extraction of compounds with antioxidant activity; in the case of mango, approximately 40 to 60% of the total mass of the fruit is considered as residue after processing. This work focused on the optimization of the extraction process of compounds with antioxidant activity from the rind of Tommy Atkins mango. Initially a Fractional Factorial Design 25-1 (FFD) was applied to study the effect of five variables on the extraction process, namely: extraction time (min), percentage of ethanol in aqueous solution (%), pH, dry/solvent mango peel ratio (g/mL) and ultrasound power range (%). The variables extraction time and dry/solvent mango peel ratio were selected, which were evaluated sequentially by the application of a Central Composite Rotatable Design (CCRD) to determine the conditions of maximum extraction of antioxidant compounds by the response surface analysis. The ABTS•+ and Folin-Ciocalteu methods were used for the quantification of the antioxidant activity. The maximum extraction occurred with the use of water, extraction time of 30 min, dry mango peel/solvent ratio of g/mL (1:100), at natural pH of the mixture (pH 4.6 ± 0.20) and sonication amplitude at 50%. It was possible to develop an extraction process of compounds with antioxidant activity from the mango peel, in order to maximize yield through the use of non-toxic solvents and using an agro-industrial residue as raw material. |
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Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peelOptimización del proceso de extracción de compuestos con actividad antioxidante de la cáscara de mango tommy atkinsOtimização do processo de extração de compostos com atividade antioxidante da casca de manga tommy atkinsTommy AtkinsPotencial antioxidanteEstrategia secuencial de diseño experimental.Tommy AtkinsPotencial antioxidanteEstratégia sequencial de planejamento experimental.Tommy AtkinsAntioxidant potentialSequential experimental planning strategy.It is well known that vegetable residues from the food industry can be used as a possible source for the extraction of compounds with antioxidant activity; in the case of mango, approximately 40 to 60% of the total mass of the fruit is considered as residue after processing. This work focused on the optimization of the extraction process of compounds with antioxidant activity from the rind of Tommy Atkins mango. Initially a Fractional Factorial Design 25-1 (FFD) was applied to study the effect of five variables on the extraction process, namely: extraction time (min), percentage of ethanol in aqueous solution (%), pH, dry/solvent mango peel ratio (g/mL) and ultrasound power range (%). The variables extraction time and dry/solvent mango peel ratio were selected, which were evaluated sequentially by the application of a Central Composite Rotatable Design (CCRD) to determine the conditions of maximum extraction of antioxidant compounds by the response surface analysis. The ABTS•+ and Folin-Ciocalteu methods were used for the quantification of the antioxidant activity. The maximum extraction occurred with the use of water, extraction time of 30 min, dry mango peel/solvent ratio of g/mL (1:100), at natural pH of the mixture (pH 4.6 ± 0.20) and sonication amplitude at 50%. It was possible to develop an extraction process of compounds with antioxidant activity from the mango peel, in order to maximize yield through the use of non-toxic solvents and using an agro-industrial residue as raw material.Es bien sabido que los residuos vegetales de la industria alimentaria pueden utilizarse como una posible fuente para la extracción de compuestos con actividad antioxidante; en el caso del mango, aproximadamente del 40 al 60% de la masa total de la fruta se considera como residuo después de su procesamiento. Este trabajo se centró en la optimización del proceso de extracción de compuestos con actividad antioxidante de la corteza del mango de Tommy Atkins. Inicialmente, se aplicó un Plan de Factores Fraccionales 25-1 (PFF) para estudiar el efecto de cinco variables en el proceso de extracción, a saber: tiempo de extracción (min), porcentaje de etanol en solución acuosa (%), pH, relación cáscara de mango seca/solvente (g/mL) y rango de potencia de ultrasonido (%). Se seleccionaron las variables tiempo de extracción y relación cáscara de mango seca/solvente, que se evaluaron secuencialmente mediante la aplicación de uno Diseño Compuesto Central Rotacional (DCCR) para determinar las condiciones de máxima extracción de compuestos antioxidantes mediante el análisis de la superficie de respuesta. Se utilizaron los métodos ABTS•+ y Folin-Ciocalteu para la cuantificación de la actividad antioxidante. La máxima extracción se produjo con el uso de agua, tiempo de extracción de 30 min, relación cáscara de mango seco/solvente de g/mL, a pH natural de la mezcla (pH 4,6 ± 0,20) 50% de rango de potencia del ultrasonido. Fue posible desarrollar un proceso de extracción de compuestos con actividad antioxidante de la cáscara del mango a fin de maximizar el rendimiento mediante el uso de solventes no tóxicos y la utilización de un residuo agroindustrial como materia prima.É notório que os resíduos vegetais oriundos da indústria de alimentos podem ser utilizados como possível fonte para a extração de compostos com atividade antioxidante; no caso da manga, aproximadamente 40 a 60% da massa total da fruta é considerada como resíduo após seu processamento. Este trabalho teve como foco a otimização do processo de extração de compostos com atividade antioxidante da casca da manga Tommy Atkins. Inicialmente foi aplicado um Planejamento Fatorial Fracionário 25-1 (PFF) para o estudo do efeito de cinco variáveis sobre o processo de extração, a citar: tempo de extração (min), porcentagem de etanol em solução aquosa (%), pH, razão casca de manga seca/solvente (g/mL) e amplitude de potência do ultrassom (%). Foram selecionadas as variáveis tempo de extração e razão casca de manga seca/solvente, as quais foram avaliadas sequencialmente pela aplicação de um Delineamento Composto Central Rotacional (DCCR) para determinação das condições de máxima extração de compostos antioxidantes pela análise de superfície de resposta. Para a quantificação da atividade antioxidante utilizou-se o método ABTS•+ e Folin-Ciocalteu. A máxima extração ocorreu com utilização de água, tempo de extração de 30 min, razão casca de manga seca/solvente de g/mL, no pH natural da mistura (pH 4,6 ± 0,20) amplitude de potência do ultrassom 50%. Foi possível desenvolver um processo de extração de compostos com atividade antioxidante da casca de manga, de forma a se maximizar o rendimento por meio da utilização de solventes não-tóxicos e utilizando um resíduo agroindustrial como matéria-prima.Research, Society and Development2020-10-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/927310.33448/rsd-v9i10.9273Research, Society and Development; Vol. 9 No. 10; e9939109273Research, Society and Development; Vol. 9 Núm. 10; e9939109273Research, Society and Development; v. 9 n. 10; e99391092732525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9273/8450Copyright (c) 2020 Felipe da Silva Veloso ; Eliane Colla; Aziza Kamal Genenahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVeloso , Felipe da Silva Colla, ElianeGenena, Aziza Kamal 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/9273Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:36.115336Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel Optimización del proceso de extracción de compuestos con actividad antioxidante de la cáscara de mango tommy atkins Otimização do processo de extração de compostos com atividade antioxidante da casca de manga tommy atkins |
title |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel |
spellingShingle |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel Veloso , Felipe da Silva Tommy Atkins Potencial antioxidante Estrategia secuencial de diseño experimental. Tommy Atkins Potencial antioxidante Estratégia sequencial de planejamento experimental. Tommy Atkins Antioxidant potential Sequential experimental planning strategy. |
title_short |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel |
title_full |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel |
title_fullStr |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel |
title_full_unstemmed |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel |
title_sort |
Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel |
author |
Veloso , Felipe da Silva |
author_facet |
Veloso , Felipe da Silva Colla, Eliane Genena, Aziza Kamal |
author_role |
author |
author2 |
Colla, Eliane Genena, Aziza Kamal |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Veloso , Felipe da Silva Colla, Eliane Genena, Aziza Kamal |
dc.subject.por.fl_str_mv |
Tommy Atkins Potencial antioxidante Estrategia secuencial de diseño experimental. Tommy Atkins Potencial antioxidante Estratégia sequencial de planejamento experimental. Tommy Atkins Antioxidant potential Sequential experimental planning strategy. |
topic |
Tommy Atkins Potencial antioxidante Estrategia secuencial de diseño experimental. Tommy Atkins Potencial antioxidante Estratégia sequencial de planejamento experimental. Tommy Atkins Antioxidant potential Sequential experimental planning strategy. |
description |
It is well known that vegetable residues from the food industry can be used as a possible source for the extraction of compounds with antioxidant activity; in the case of mango, approximately 40 to 60% of the total mass of the fruit is considered as residue after processing. This work focused on the optimization of the extraction process of compounds with antioxidant activity from the rind of Tommy Atkins mango. Initially a Fractional Factorial Design 25-1 (FFD) was applied to study the effect of five variables on the extraction process, namely: extraction time (min), percentage of ethanol in aqueous solution (%), pH, dry/solvent mango peel ratio (g/mL) and ultrasound power range (%). The variables extraction time and dry/solvent mango peel ratio were selected, which were evaluated sequentially by the application of a Central Composite Rotatable Design (CCRD) to determine the conditions of maximum extraction of antioxidant compounds by the response surface analysis. The ABTS•+ and Folin-Ciocalteu methods were used for the quantification of the antioxidant activity. The maximum extraction occurred with the use of water, extraction time of 30 min, dry mango peel/solvent ratio of g/mL (1:100), at natural pH of the mixture (pH 4.6 ± 0.20) and sonication amplitude at 50%. It was possible to develop an extraction process of compounds with antioxidant activity from the mango peel, in order to maximize yield through the use of non-toxic solvents and using an agro-industrial residue as raw material. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-30 |
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/9273 10.33448/rsd-v9i10.9273 |
url |
https://rsdjournal.org/index.php/rsd/article/view/9273 |
identifier_str_mv |
10.33448/rsd-v9i10.9273 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9273/8450 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Felipe da Silva Veloso ; Eliane Colla; Aziza Kamal Genena https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Felipe da Silva Veloso ; Eliane Colla; Aziza Kamal Genena https://creativecommons.org/licenses/by/4.0 |
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. 10; e9939109273 Research, Society and Development; Vol. 9 Núm. 10; e9939109273 Research, Society and Development; v. 9 n. 10; e9939109273 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_ |
1797052661955035136 |