Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
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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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 |
_version_ |
1750318179970711552 |