Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100406 |
Resumo: | Abstract We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis. |
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Brazilian Journal of Food Technology |
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Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditionsPhenolic compoundsAnthocyaninsAntioxidant activityCluster analysisFactor analysisFragaria ananassaAbstract We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100406Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.14219info:eu-repo/semantics/openAccessGuiné,Raquel de Pinho FerreiraCorreia,Paula Maria dos ReisFerrão,Ana CristinaGonçalves,FernandoLerat,ClémenceEl-Idrissi,TheoRodrigo,Evaeng2020-02-27T00:00:00Zoai:scielo:S1981-67232020000100406Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-02-27T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions |
title |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions |
spellingShingle |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions Guiné,Raquel de Pinho Ferreira Phenolic compounds Anthocyanins Antioxidant activity Cluster analysis Factor analysis Fragaria ananassa |
title_short |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions |
title_full |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions |
title_fullStr |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions |
title_full_unstemmed |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions |
title_sort |
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions |
author |
Guiné,Raquel de Pinho Ferreira |
author_facet |
Guiné,Raquel de Pinho Ferreira Correia,Paula Maria dos Reis Ferrão,Ana Cristina Gonçalves,Fernando Lerat,Clémence El-Idrissi,Theo Rodrigo,Eva |
author_role |
author |
author2 |
Correia,Paula Maria dos Reis Ferrão,Ana Cristina Gonçalves,Fernando Lerat,Clémence El-Idrissi,Theo Rodrigo,Eva |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Guiné,Raquel de Pinho Ferreira Correia,Paula Maria dos Reis Ferrão,Ana Cristina Gonçalves,Fernando Lerat,Clémence El-Idrissi,Theo Rodrigo,Eva |
dc.subject.por.fl_str_mv |
Phenolic compounds Anthocyanins Antioxidant activity Cluster analysis Factor analysis Fragaria ananassa |
topic |
Phenolic compounds Anthocyanins Antioxidant activity Cluster analysis Factor analysis Fragaria ananassa |
description |
Abstract We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100406 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100406 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.14219 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702179704832 |