Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/273893 |
Resumo: | Anthocyanins are natural pigments andthey are responsible for the blue-to-red coloration of flowers, fruits and leaves. These phenolic compounds are also known to be beneficial to human health. Due to their instability under some factors liketemperature, light and pH conditions, their applicationsin the food industry need further study. The aim of this study was to evaluate and improve methods for the extractionofanthocyaninsand other phenolic compoundsfrom blueberry pomace generated bythe juice production process, getting an extract free of organic solvent.The extractions were realized with acidifieddistilled water (1% citric acid) as a solvent, varying theextraction time and temperature. Maximum yields of anthocyanins were obtainedat 80 °C for 5 minutes, resulting in a total of 1,944.07 ± 46.7 mg of monomeric anthocyanins (cyanidin-3-glucoside)per 100 g of dry pomace. The phenolic compounds showed a good correlation with antioxidant activity, and higher yields were obtained at high temperatures and for longer extraction times. |
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Zardo, IvanorMunhoz, Marcelo BrandoMarczak, Ligia Damasceno FerreiraNoreña, Caciano Pelayo Zapata2024-03-19T05:06:56Z20170102-0323http://hdl.handle.net/10183/273893001059486Anthocyanins are natural pigments andthey are responsible for the blue-to-red coloration of flowers, fruits and leaves. These phenolic compounds are also known to be beneficial to human health. Due to their instability under some factors liketemperature, light and pH conditions, their applicationsin the food industry need further study. The aim of this study was to evaluate and improve methods for the extractionofanthocyaninsand other phenolic compoundsfrom blueberry pomace generated bythe juice production process, getting an extract free of organic solvent.The extractions were realized with acidifieddistilled water (1% citric acid) as a solvent, varying theextraction time and temperature. Maximum yields of anthocyanins were obtainedat 80 °C for 5 minutes, resulting in a total of 1,944.07 ± 46.7 mg of monomeric anthocyanins (cyanidin-3-glucoside)per 100 g of dry pomace. The phenolic compounds showed a good correlation with antioxidant activity, and higher yields were obtained at high temperatures and for longer extraction times.application/pdfengBoletim do Centro de Pesquisa e Processamento de Alimentos. Vol. 35, n. 1 (jan./jun. 2017), p. 1-14AmoraAntocianinaMirtiloAnthocyaninsAntioxidant activityBlueberriesExtractionPomaceEvaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified waterinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001059486.pdf.txt001059486.pdf.txtExtracted Texttext/plain40317http://www.lume.ufrgs.br/bitstream/10183/273893/2/001059486.pdf.txtef6dc0d0b3321ecfbc13554d6a6232f3MD52ORIGINAL001059486.pdfTexto completo (inglês)application/pdf420980http://www.lume.ufrgs.br/bitstream/10183/273893/1/001059486.pdff1bff6099ca0cd8f7bc96c81d5ef127bMD5110183/2738932024-03-20 04:51:46.569473oai:www.lume.ufrgs.br:10183/273893Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2024-03-20T07:51:46Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water |
title |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water |
spellingShingle |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water Zardo, Ivanor Amora Antocianina Mirtilo Anthocyanins Antioxidant activity Blueberries Extraction Pomace |
title_short |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water |
title_full |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water |
title_fullStr |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water |
title_full_unstemmed |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water |
title_sort |
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water |
author |
Zardo, Ivanor |
author_facet |
Zardo, Ivanor Munhoz, Marcelo Brando Marczak, Ligia Damasceno Ferreira Noreña, Caciano Pelayo Zapata |
author_role |
author |
author2 |
Munhoz, Marcelo Brando Marczak, Ligia Damasceno Ferreira Noreña, Caciano Pelayo Zapata |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Zardo, Ivanor Munhoz, Marcelo Brando Marczak, Ligia Damasceno Ferreira Noreña, Caciano Pelayo Zapata |
dc.subject.por.fl_str_mv |
Amora Antocianina Mirtilo |
topic |
Amora Antocianina Mirtilo Anthocyanins Antioxidant activity Blueberries Extraction Pomace |
dc.subject.eng.fl_str_mv |
Anthocyanins Antioxidant activity Blueberries Extraction Pomace |
description |
Anthocyanins are natural pigments andthey are responsible for the blue-to-red coloration of flowers, fruits and leaves. These phenolic compounds are also known to be beneficial to human health. Due to their instability under some factors liketemperature, light and pH conditions, their applicationsin the food industry need further study. The aim of this study was to evaluate and improve methods for the extractionofanthocyaninsand other phenolic compoundsfrom blueberry pomace generated bythe juice production process, getting an extract free of organic solvent.The extractions were realized with acidifieddistilled water (1% citric acid) as a solvent, varying theextraction time and temperature. Maximum yields of anthocyanins were obtainedat 80 °C for 5 minutes, resulting in a total of 1,944.07 ± 46.7 mg of monomeric anthocyanins (cyanidin-3-glucoside)per 100 g of dry pomace. The phenolic compounds showed a good correlation with antioxidant activity, and higher yields were obtained at high temperatures and for longer extraction times. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017 |
dc.date.accessioned.fl_str_mv |
2024-03-19T05:06:56Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/273893 |
dc.identifier.issn.pt_BR.fl_str_mv |
0102-0323 |
dc.identifier.nrb.pt_BR.fl_str_mv |
001059486 |
identifier_str_mv |
0102-0323 001059486 |
url |
http://hdl.handle.net/10183/273893 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Boletim do Centro de Pesquisa e Processamento de Alimentos. Vol. 35, n. 1 (jan./jun. 2017), p. 1-14 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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Repositório Institucional da UFRGS |
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