Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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=S0101-20612022000100461 |
Resumo: | Abstract This study aimed to optimize the extraction solvents for Bordo grape (Vitis labrusca) seeds by response surface methodology regarding to the antioxidant activity (AA) and trans-resveratrol content. Fatty acids (FA) and AA of the oil obtained by pressing cold method were also determined. The extraction optimization was determined by the statistical simplex-centroid mixing scheme, enabling the analysis of solvents effects (water, ethanol and acetone) and their mixtures on the responses. AA was performed by DPPH, ABTS and FRAP methods, and by total phenolic compounds and flavonoids. FA were determined by GC and trans-resveratrol by HPLC. The extracts containing ternary fraction of solvents showed greater AA, increasing about 20 times compared to pure solvent. The composition that showed the best response ranged between 45-48% of water, 14-20% of ethanol and 35-38% of acetone for both grape seeds, with polarity ranged from 0.705 to 0.706. The oil from seeds showed high concentrations of PUFA, particularly linoleic acid. The optimized extraction method improved the use of this residue as a potential antioxidant source for food industry. |
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Food Science and Technology (Campinas) |
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Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seedsindustrial by-productssolvent extractionmixture modelingphenolic compoundsTrans-resveratrolfatty acidsAbstract This study aimed to optimize the extraction solvents for Bordo grape (Vitis labrusca) seeds by response surface methodology regarding to the antioxidant activity (AA) and trans-resveratrol content. Fatty acids (FA) and AA of the oil obtained by pressing cold method were also determined. The extraction optimization was determined by the statistical simplex-centroid mixing scheme, enabling the analysis of solvents effects (water, ethanol and acetone) and their mixtures on the responses. AA was performed by DPPH, ABTS and FRAP methods, and by total phenolic compounds and flavonoids. FA were determined by GC and trans-resveratrol by HPLC. The extracts containing ternary fraction of solvents showed greater AA, increasing about 20 times compared to pure solvent. The composition that showed the best response ranged between 45-48% of water, 14-20% of ethanol and 35-38% of acetone for both grape seeds, with polarity ranged from 0.705 to 0.706. The oil from seeds showed high concentrations of PUFA, particularly linoleic acid. The optimized extraction method improved the use of this residue as a potential antioxidant source for food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100461Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.47420info:eu-repo/semantics/openAccessDALPOSSO,Pâmela VanessaAGUIAR,Caroline Mariana deTORQUATO,Alex SanchesTIUMAN,Tatiana ShiojiMARTIN,Clayton AntunesZARA,Ricardo FioriCOTTICA,Solange Mariaeng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100461Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds |
title |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds |
spellingShingle |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds DALPOSSO,Pâmela Vanessa industrial by-products solvent extraction mixture modeling phenolic compounds Trans-resveratrol fatty acids |
title_short |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds |
title_full |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds |
title_fullStr |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds |
title_full_unstemmed |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds |
title_sort |
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds |
author |
DALPOSSO,Pâmela Vanessa |
author_facet |
DALPOSSO,Pâmela Vanessa AGUIAR,Caroline Mariana de TORQUATO,Alex Sanches TIUMAN,Tatiana Shioji MARTIN,Clayton Antunes ZARA,Ricardo Fiori COTTICA,Solange Maria |
author_role |
author |
author2 |
AGUIAR,Caroline Mariana de TORQUATO,Alex Sanches TIUMAN,Tatiana Shioji MARTIN,Clayton Antunes ZARA,Ricardo Fiori COTTICA,Solange Maria |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
DALPOSSO,Pâmela Vanessa AGUIAR,Caroline Mariana de TORQUATO,Alex Sanches TIUMAN,Tatiana Shioji MARTIN,Clayton Antunes ZARA,Ricardo Fiori COTTICA,Solange Maria |
dc.subject.por.fl_str_mv |
industrial by-products solvent extraction mixture modeling phenolic compounds Trans-resveratrol fatty acids |
topic |
industrial by-products solvent extraction mixture modeling phenolic compounds Trans-resveratrol fatty acids |
description |
Abstract This study aimed to optimize the extraction solvents for Bordo grape (Vitis labrusca) seeds by response surface methodology regarding to the antioxidant activity (AA) and trans-resveratrol content. Fatty acids (FA) and AA of the oil obtained by pressing cold method were also determined. The extraction optimization was determined by the statistical simplex-centroid mixing scheme, enabling the analysis of solvents effects (water, ethanol and acetone) and their mixtures on the responses. AA was performed by DPPH, ABTS and FRAP methods, and by total phenolic compounds and flavonoids. FA were determined by GC and trans-resveratrol by HPLC. The extracts containing ternary fraction of solvents showed greater AA, increasing about 20 times compared to pure solvent. The composition that showed the best response ranged between 45-48% of water, 14-20% of ethanol and 35-38% of acetone for both grape seeds, with polarity ranged from 0.705 to 0.706. The oil from seeds showed high concentrations of PUFA, particularly linoleic acid. The optimized extraction method improved the use of this residue as a potential antioxidant source for food industry. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000100461 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100461 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.47420 |
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.42 2022 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 |
_version_ |
1752126331549646848 |