Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential

Detalhes bibliográficos
Autor(a) principal: Karling,Mariéli
Data de Publicação: 2017
Outros Autores: Bicas,Thariane C., Lima,Vanderlei Aparecido de, Oldoni,Tatiane Luiza C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of the Brazilian Chemical Society (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017001001857
Resumo: The extraction process of bioactive compounds from grape and apple pomaces was optimized using a response surface methodology to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic content, antioxidant activity by radical scavenging 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method and individual phenolics by high performance liquid chromatography (HPLC). Optimizing suggests that the best condition for total phenolic and gallic acid extraction from grape pomace was obtained in intermediate level (60% ethanol, 60 °C, 30 min) while 80% ethanol, 75 °C and 39 min was more efficient for p-coumaric acid extraction. For apple pomace the extract obtained with 50% ethanol at 75 °C and 39 minutes was more active by DPPH method and content of caffeic acid. Therefore, these abundant and inexpensive agro-industrial residues produced in Southern Brazil, are an important source of bioactive compounds that may be used as antioxidant substances in food and pharmaceutical industries.
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spelling Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potentialliquid-chromatographyextractionphenolic compoundoptimizationbioactive compoundThe extraction process of bioactive compounds from grape and apple pomaces was optimized using a response surface methodology to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic content, antioxidant activity by radical scavenging 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method and individual phenolics by high performance liquid chromatography (HPLC). Optimizing suggests that the best condition for total phenolic and gallic acid extraction from grape pomace was obtained in intermediate level (60% ethanol, 60 °C, 30 min) while 80% ethanol, 75 °C and 39 min was more efficient for p-coumaric acid extraction. For apple pomace the extract obtained with 50% ethanol at 75 °C and 39 minutes was more active by DPPH method and content of caffeic acid. Therefore, these abundant and inexpensive agro-industrial residues produced in Southern Brazil, are an important source of bioactive compounds that may be used as antioxidant substances in food and pharmaceutical industries.Sociedade Brasileira de Química2017-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017001001857Journal of the Brazilian Chemical Society v.28 n.10 2017reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.21577/0103-5053.20170014info:eu-repo/semantics/openAccessKarling,MariéliBicas,Thariane C.Lima,Vanderlei Aparecido deOldoni,Tatiane Luiza C.eng2017-09-22T00:00:00Zoai:scielo:S0103-50532017001001857Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2017-09-22T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
title Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
spellingShingle Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
Karling,Mariéli
liquid-chromatography
extraction
phenolic compound
optimization
bioactive compound
title_short Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
title_full Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
title_fullStr Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
title_full_unstemmed Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
title_sort Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
author Karling,Mariéli
author_facet Karling,Mariéli
Bicas,Thariane C.
Lima,Vanderlei Aparecido de
Oldoni,Tatiane Luiza C.
author_role author
author2 Bicas,Thariane C.
Lima,Vanderlei Aparecido de
Oldoni,Tatiane Luiza C.
author2_role author
author
author
dc.contributor.author.fl_str_mv Karling,Mariéli
Bicas,Thariane C.
Lima,Vanderlei Aparecido de
Oldoni,Tatiane Luiza C.
dc.subject.por.fl_str_mv liquid-chromatography
extraction
phenolic compound
optimization
bioactive compound
topic liquid-chromatography
extraction
phenolic compound
optimization
bioactive compound
description The extraction process of bioactive compounds from grape and apple pomaces was optimized using a response surface methodology to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic content, antioxidant activity by radical scavenging 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method and individual phenolics by high performance liquid chromatography (HPLC). Optimizing suggests that the best condition for total phenolic and gallic acid extraction from grape pomace was obtained in intermediate level (60% ethanol, 60 °C, 30 min) while 80% ethanol, 75 °C and 39 min was more efficient for p-coumaric acid extraction. For apple pomace the extract obtained with 50% ethanol at 75 °C and 39 minutes was more active by DPPH method and content of caffeic acid. Therefore, these abundant and inexpensive agro-industrial residues produced in Southern Brazil, are an important source of bioactive compounds that may be used as antioxidant substances in food and pharmaceutical industries.
publishDate 2017
dc.date.none.fl_str_mv 2017-10-01
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=S0103-50532017001001857
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017001001857
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.21577/0103-5053.20170014
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 Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Journal of the Brazilian Chemical Society v.28 n.10 2017
reponame:Journal of the Brazilian Chemical Society (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Journal of the Brazilian Chemical Society (Online)
collection Journal of the Brazilian Chemical Society (Online)
repository.name.fl_str_mv Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv ||office@jbcs.sbq.org.br
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