STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE

Detalhes bibliográficos
Autor(a) principal: Galo, Gustavo Tomas
Data de Publicação: 2018
Outros Autores: Lima, Ana Cristina Da Silva, Machado, Karina Magro, Vieira, Lays Brandão, Martins, Vanessa Cabral, Ferreira, Newton Libânio, Lucarini, Adriana Célia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Engenharia Química e Química
Texto Completo: https://periodicos.ufv.br/jcec/article/view/2501
Resumo: The present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent volume (ml) 1:10; 2 hours and 200 rpm shaking; with a quercetin recovery of 209.83 mgquercetin/graw material and 335.19 mgquercetin/gSST (Total Solid Soluble). With these values the complete extraction process was simulated with the aid of Aspen Plus® software. Starting from a base of calculation of 1000 kg/day of raw material it was obtained a production of 21.7 kg/day of quercetin, in the form of alcoholic extract 40 °BRIX. An ethanol recycle of 788.2 kg/day was estimated, requiring 17.8 kg/day of anhydrous ethanol and 94.3 kg/day of water in the process.
id UFV-4_3793480bd23ada2112fbacfb71d91f12
oai_identifier_str oai:ojs.periodicos.ufv.br:article/2501
network_acronym_str UFV-4
network_name_str Revista de Engenharia Química e Química
repository_id_str
spelling STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVEESTUDO DA EXTRAÇÃO DA QUERCETINA A PARTIR DA CEBOLA ROXA (Allium ceppa L.) E SEU USO COMO CONSERVANTE ALIMENTAR NATURALQuercetinFlavonoidLeachingFood preservativeQuercetinaFlavonóideLixiviaçãoConservante alimentarThe present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent volume (ml) 1:10; 2 hours and 200 rpm shaking; with a quercetin recovery of 209.83 mgquercetin/graw material and 335.19 mgquercetin/gSST (Total Solid Soluble). With these values the complete extraction process was simulated with the aid of Aspen Plus® software. Starting from a base of calculation of 1000 kg/day of raw material it was obtained a production of 21.7 kg/day of quercetin, in the form of alcoholic extract 40 °BRIX. An ethanol recycle of 788.2 kg/day was estimated, requiring 17.8 kg/day of anhydrous ethanol and 94.3 kg/day of water in the process.Neste trabalho estudou-se a extração sólido-liquido do flavonoide quercetina a partir da cebola roxa. Estudos experimentais de solvente, temperatura, massa de matéria-prima por volume de solvente e tempo de extração mostraram a melhor condição para a lixiviação: etanol 60% (v/v); 40°C; massa de matéria prima (g)/volume de solvente (mL) 1:10; 2 horas e rotação de 200 rpm; obtendo-se uma recuperação de quercetina de 209,83 mgquercetina/gmatéria-prima e 335,19 mgquercetina/gSST (Sólido Solúvel Total). Com esses valores simulou-se o processo completo de extração com auxílio do software Aspen Plus®. Partindo-se de uma base de cálculo de 1000 kg/dia de matéria-prima obteve-se uma produção de 21,7 kg/dia de quercetina, na forma de extrato alcoólico 40°BRIX. Estimou-se um reciclo do etanol de 788,2 kg/dia, sendo necessário repor 17,8 kg/dia de etanol anidro e 94,3 kg/dia de água no processo.The present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent volume (ml) 1:10; 2 hours and 200 rpm shaking; with a quercetin recovery of 209.83 mgquercetin/graw material and 335.19 mgquercetin/gSST (Total Solid Soluble). With these values the complete extraction process was simulated with the aid of Aspen Plus® software. Starting from a base of calculation of 1000 kg/day of raw material it was obtained a production of 21.7 kg/day of quercetin, in the form of alcoholic extract 40 °BRIX. An ethanol recycle of 788.2 kg/day was estimated, requiring 17.8 kg/day of anhydrous ethanol and 94.3 kg/day of water in the process.Universidade Federal de Viçosa - UFV2018-03-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/250110.18540/jcecvl4iss1pp0153-0162The Journal of Engineering and Exact Sciences; Vol. 4 No. 1 (2018); 0153-0162The Journal of Engineering and Exact Sciences; Vol. 4 Núm. 1 (2018); 0153-0162The Journal of Engineering and Exact Sciences; v. 4 n. 1 (2018); 0153-01622527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/2501/1052Galo, Gustavo TomasLima, Ana Cristina Da SilvaMachado, Karina MagroVieira, Lays BrandãoMartins, Vanessa CabralFerreira, Newton LibânioLucarini, Adriana Céliainfo:eu-repo/semantics/openAccess2018-12-05T12:57:25Zoai:ojs.periodicos.ufv.br:article/2501Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2018-12-05T12:57:25Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
ESTUDO DA EXTRAÇÃO DA QUERCETINA A PARTIR DA CEBOLA ROXA (Allium ceppa L.) E SEU USO COMO CONSERVANTE ALIMENTAR NATURAL
title STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
spellingShingle STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
Galo, Gustavo Tomas
Quercetin
Flavonoid
Leaching
Food preservative
Quercetina
Flavonóide
Lixiviação
Conservante alimentar
title_short STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
title_full STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
title_fullStr STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
title_full_unstemmed STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
title_sort STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
author Galo, Gustavo Tomas
author_facet Galo, Gustavo Tomas
Lima, Ana Cristina Da Silva
Machado, Karina Magro
Vieira, Lays Brandão
Martins, Vanessa Cabral
Ferreira, Newton Libânio
Lucarini, Adriana Célia
author_role author
author2 Lima, Ana Cristina Da Silva
Machado, Karina Magro
Vieira, Lays Brandão
Martins, Vanessa Cabral
Ferreira, Newton Libânio
Lucarini, Adriana Célia
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Galo, Gustavo Tomas
Lima, Ana Cristina Da Silva
Machado, Karina Magro
Vieira, Lays Brandão
Martins, Vanessa Cabral
Ferreira, Newton Libânio
Lucarini, Adriana Célia
dc.subject.por.fl_str_mv Quercetin
Flavonoid
Leaching
Food preservative
Quercetina
Flavonóide
Lixiviação
Conservante alimentar
topic Quercetin
Flavonoid
Leaching
Food preservative
Quercetina
Flavonóide
Lixiviação
Conservante alimentar
description The present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent volume (ml) 1:10; 2 hours and 200 rpm shaking; with a quercetin recovery of 209.83 mgquercetin/graw material and 335.19 mgquercetin/gSST (Total Solid Soluble). With these values the complete extraction process was simulated with the aid of Aspen Plus® software. Starting from a base of calculation of 1000 kg/day of raw material it was obtained a production of 21.7 kg/day of quercetin, in the form of alcoholic extract 40 °BRIX. An ethanol recycle of 788.2 kg/day was estimated, requiring 17.8 kg/day of anhydrous ethanol and 94.3 kg/day of water in the process.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-02
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/2501
10.18540/jcecvl4iss1pp0153-0162
url https://periodicos.ufv.br/jcec/article/view/2501
identifier_str_mv 10.18540/jcecvl4iss1pp0153-0162
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/2501/1052
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 4 No. 1 (2018); 0153-0162
The Journal of Engineering and Exact Sciences; Vol. 4 Núm. 1 (2018); 0153-0162
The Journal of Engineering and Exact Sciences; v. 4 n. 1 (2018); 0153-0162
2527-1075
reponame:Revista de Engenharia Química e Química
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista de Engenharia Química e Química
collection Revista de Engenharia Química e Química
repository.name.fl_str_mv Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv jcec.journal@ufv.br||req2@ufv.br
_version_ 1800211188224622592

Registros relacionados