Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100045 |
Resumo: | Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts. |
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Food Science and Technology (Campinas) |
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Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruitsoptimizationultrasound-assisted extractionresponse surface methodologyphenolic compoundsAbstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100045Food Science and Technology v.38 n.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.36316info:eu-repo/semantics/openAccessROCHA,Juliana de Cássia GomesPROCÓPIO,Fernanda RamalhoMENDONÇA,Adriana CorrêaVIEIRA,Luciana MarquesPERRONE,Ítalo TulerBARROS,Frederico Augusto Ribeiro deSTRINGHETA,Paulo Cesareng2018-05-18T00:00:00Zoai:scielo:S0101-20612018000100045Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
title |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
spellingShingle |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits ROCHA,Juliana de Cássia Gomes optimization ultrasound-assisted extraction response surface methodology phenolic compounds |
title_short |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
title_full |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
title_fullStr |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
title_full_unstemmed |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
title_sort |
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
author |
ROCHA,Juliana de Cássia Gomes |
author_facet |
ROCHA,Juliana de Cássia Gomes PROCÓPIO,Fernanda Ramalho MENDONÇA,Adriana Corrêa VIEIRA,Luciana Marques PERRONE,Ítalo Tuler BARROS,Frederico Augusto Ribeiro de STRINGHETA,Paulo Cesar |
author_role |
author |
author2 |
PROCÓPIO,Fernanda Ramalho MENDONÇA,Adriana Corrêa VIEIRA,Luciana Marques PERRONE,Ítalo Tuler BARROS,Frederico Augusto Ribeiro de STRINGHETA,Paulo Cesar |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
ROCHA,Juliana de Cássia Gomes PROCÓPIO,Fernanda Ramalho MENDONÇA,Adriana Corrêa VIEIRA,Luciana Marques PERRONE,Ítalo Tuler BARROS,Frederico Augusto Ribeiro de STRINGHETA,Paulo Cesar |
dc.subject.por.fl_str_mv |
optimization ultrasound-assisted extraction response surface methodology phenolic compounds |
topic |
optimization ultrasound-assisted extraction response surface methodology phenolic compounds |
description |
Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-03-01 |
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=S0101-20612018000100045 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100045 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.36316 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126322397675520 |