Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques

Detalhes bibliográficos
Autor(a) principal: Souza, Marcelo Eduardo Alves Olinda de
Data de Publicação: 2021
Outros Autores: Gomes, Milena da Rocha, Candeias , Vitória Maria Souza, Albuquerque Junior, Nailton de Macedo, Januário, Emilly Thayná Ferreira, Lima, Débora Andrade, Vilar , Silvana Bélem de Oliveira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/18574
Resumo: The pineapple is one of the most cultivated and appreciated fruits in Brazil, so that along with the increase of its processing, comes the increase of its residues that in most cases are discarded, despite having relevant nutrients. The objective of the present work was to study the utilization of the pineapple peel from the Submédio do Vale do São Francisco to obtain oil or extracts with antioxidant capacity through the use of low pressure extraction techniques, such as the Soxhlet system, maceration and ultrasound-assisted extraction, using organic solvents of different polarities. Afterwards, the yield of the extracts obtained was verified, the extraction with ethanol showed the best results. For the total phenolic content (TFT) the maceration technique stood out with 12723.52 mg/g, and to determine the antioxidant activity (AA), the ABTS and DPPH radicals were used, with respective results of 0.04084 and 0.03859 mMTrolx/g by the ethanol maceration method. Thus, it can be concluded that the pineapple peel can be a raw material of significant potential in the preparation of an extract with antioxidant characteristics. 
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spelling Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniquesDeterminación de la capacidad antioxidante del extracto de cáscara de piña en polvo aplicando diferentes técnicas de extracciónDeterminação da capacidade antioxidante do extrato do pó da casca do abacaxi aplicando diferentes técnicas de extraçãoUtilizationFruitResidue.UtilizaciónFrutaResiduo.AproveitamentoFrutaResíduo.The pineapple is one of the most cultivated and appreciated fruits in Brazil, so that along with the increase of its processing, comes the increase of its residues that in most cases are discarded, despite having relevant nutrients. The objective of the present work was to study the utilization of the pineapple peel from the Submédio do Vale do São Francisco to obtain oil or extracts with antioxidant capacity through the use of low pressure extraction techniques, such as the Soxhlet system, maceration and ultrasound-assisted extraction, using organic solvents of different polarities. Afterwards, the yield of the extracts obtained was verified, the extraction with ethanol showed the best results. For the total phenolic content (TFT) the maceration technique stood out with 12723.52 mg/g, and to determine the antioxidant activity (AA), the ABTS and DPPH radicals were used, with respective results of 0.04084 and 0.03859 mMTrolx/g by the ethanol maceration method. Thus, it can be concluded that the pineapple peel can be a raw material of significant potential in the preparation of an extract with antioxidant characteristics. La piña es una de las frutas más cultivadas y apreciadas en Brasil, por lo que junto con el aumento de su procesamiento, viene el aumento de sus residuos que en la mayoría de los casos son descartados, a pesar de tener nutrientes relevantes. El objetivo de este trabajo fue estudiar el uso de la cáscara de piña del Submédio do Vale do São Francisco para obtener aceite o extractos con capacidad antioxidante mediante el uso de técnicas de extracción a baja presión, como el sistema Soxhlet, la maceración y la extracción asistida por ultrasonidos, utilizando disolventes orgánicos de diferentes polaridades. Posteriormente, se verificó el rendimiento de los extractos obtenidos, siendo la extracción con etanol la que presentó el mejor resultado. Para el contenido fenólico total (TFT) destacó la técnica de maceración con 12723,52 mg/g, y para determinar la actividad antioxidante (AA) se utilizaron los radicales ABTS y DPPH, con resultados respectivos de 0,04084 y 0,03859 mMTrolx/g por el método de maceración con etanol. Por lo tanto, se puede concluir que la cáscara de la piña puede ser una materia prima de importante potencial en la preparación de extractos con características antioxidantes. O abacaxi é uma das frutas mais cultivadas e apreciadas no Brasil, de modo que junto com o aumento do seu processamento, vem o aumento de seus resíduos que na maioria dos casos são descartados, apesar de possuírem nutrientes relevantes. O objetivo do presente trabalho foi estudar o aproveitamento da casca do abacaxi do Submédio do Vale do São Francisco para a obtenção de óleo ou extratos com capacidade antioxidante por meio do emprego de técnicas de extração a baixa pressão como o sistema Soxhlet, maceração e extração assistida por ultrassom, utilizando solventes orgânicos de diferentes polaridades. Posteriormente foi verificado o rendimento dos extratos obtidos, a extração com etanol apresentou melhor resultado. Para o teor de fenólicos totais (TFT) destacou-se a técnica de maceração com 12723,52 mg/g, e para determinar a atividade antioxidante (AA), foram utilizados os radicais ABTS e DPPH, com resultados respectivos de 0,04084 e 0,03859 mMTrolx/g pelo método de maceração com etanol. Com isso pode-se concluir que a casca do abacaxi pode ser uma matéria-prima de significativo potencial na elaboração de extrato com características antioxidantes. Research, Society and Development2021-08-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1857410.33448/rsd-v10i10.18574Research, Society and Development; Vol. 10 No. 10; e155101018574Research, Society and Development; Vol. 10 Núm. 10; e155101018574Research, Society and Development; v. 10 n. 10; e1551010185742525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/18574/16691Copyright (c) 2021 Marcelo Eduardo Alves Olinda de Souza; Milena da Rocha Gomes; Vitória Maria Souza Candeias ; Nailton de Macedo Albuquerque Junior; Emilly Thayná Ferreira Januário; Débora Andrade Lima; Silvana Bélem de Oliveira Vilar https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Marcelo Eduardo Alves Olinda de Gomes, Milena da Rocha Candeias , Vitória Maria Souza Albuquerque Junior, Nailton de Macedo Januário, Emilly Thayná Ferreira Lima, Débora Andrade Vilar , Silvana Bélem de Oliveira 2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/18574Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:41.046012Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
Determinación de la capacidad antioxidante del extracto de cáscara de piña en polvo aplicando diferentes técnicas de extracción
Determinação da capacidade antioxidante do extrato do pó da casca do abacaxi aplicando diferentes técnicas de extração
title Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
spellingShingle Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
Souza, Marcelo Eduardo Alves Olinda de
Utilization
Fruit
Residue.
Utilización
Fruta
Residuo.
Aproveitamento
Fruta
Resíduo.
title_short Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
title_full Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
title_fullStr Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
title_full_unstemmed Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
title_sort Determination of the antioxidant capacity of pineapple peel powder extract by applying different extraction techniques
author Souza, Marcelo Eduardo Alves Olinda de
author_facet Souza, Marcelo Eduardo Alves Olinda de
Gomes, Milena da Rocha
Candeias , Vitória Maria Souza
Albuquerque Junior, Nailton de Macedo
Januário, Emilly Thayná Ferreira
Lima, Débora Andrade
Vilar , Silvana Bélem de Oliveira
author_role author
author2 Gomes, Milena da Rocha
Candeias , Vitória Maria Souza
Albuquerque Junior, Nailton de Macedo
Januário, Emilly Thayná Ferreira
Lima, Débora Andrade
Vilar , Silvana Bélem de Oliveira
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Souza, Marcelo Eduardo Alves Olinda de
Gomes, Milena da Rocha
Candeias , Vitória Maria Souza
Albuquerque Junior, Nailton de Macedo
Januário, Emilly Thayná Ferreira
Lima, Débora Andrade
Vilar , Silvana Bélem de Oliveira
dc.subject.por.fl_str_mv Utilization
Fruit
Residue.
Utilización
Fruta
Residuo.
Aproveitamento
Fruta
Resíduo.
topic Utilization
Fruit
Residue.
Utilización
Fruta
Residuo.
Aproveitamento
Fruta
Resíduo.
description The pineapple is one of the most cultivated and appreciated fruits in Brazil, so that along with the increase of its processing, comes the increase of its residues that in most cases are discarded, despite having relevant nutrients. The objective of the present work was to study the utilization of the pineapple peel from the Submédio do Vale do São Francisco to obtain oil or extracts with antioxidant capacity through the use of low pressure extraction techniques, such as the Soxhlet system, maceration and ultrasound-assisted extraction, using organic solvents of different polarities. Afterwards, the yield of the extracts obtained was verified, the extraction with ethanol showed the best results. For the total phenolic content (TFT) the maceration technique stood out with 12723.52 mg/g, and to determine the antioxidant activity (AA), the ABTS and DPPH radicals were used, with respective results of 0.04084 and 0.03859 mMTrolx/g by the ethanol maceration method. Thus, it can be concluded that the pineapple peel can be a raw material of significant potential in the preparation of an extract with antioxidant characteristics. 
publishDate 2021
dc.date.none.fl_str_mv 2021-08-07
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://rsdjournal.org/index.php/rsd/article/view/18574
10.33448/rsd-v10i10.18574
url https://rsdjournal.org/index.php/rsd/article/view/18574
identifier_str_mv 10.33448/rsd-v10i10.18574
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/18574/16691
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 10; e155101018574
Research, Society and Development; Vol. 10 Núm. 10; e155101018574
Research, Society and Development; v. 10 n. 10; e155101018574
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052685280608256

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