Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)

Detalhes bibliográficos
Autor(a) principal: Clímaco, Gabrielli Nunes
Data de Publicação: 2020
Outros Autores: Sousa, Luana Cristina Silva de, Bergamasco, Rita de Cássia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6130
Resumo: The objective of this work was to analyze the content of bioactive compounds extracted from the carrot, through an experimental design of 3 factors, 3 levels and two axial points, including extraction time (17-37-57min), temperature (30-50-70ºC) and ethanol concentration (50-65-80%). The result was expressed as a percentage. Based on the results, it can be said that time did not significantly influence the extraction of antioxidant compounds (p> 0.001), and that the temperature is directly proportional to the yield. Regarding phenolic compounds, only temperature was significant, and for flavonols, only time and proportion. The use of ethanol as a solvent showed good results when compared to the commonly used solvents, in addition to having the quality of being economically viable and food grade. Another important factor was the pre-treatment of the sample, which allowed good yield values ​​when compared to the literature.
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spelling Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)Evaluación de tiempo, temperatura y concentración de disolvente, en la extracción de compuestos bioactivos de la zanahoria (daucus carota)Avaliação do tempo, temperatura e concentração de solvente, na extração de compostos bioativos da cenoura (daucus carota)Alimentos funcionalesCompuestos bioactivosMejoramiento.Alimentos funcionaisFunctional foodsBioactive compoundsCompostos bioativosOptimization.Otimização.Alimentos funcionaisCompostos bioativosOtimização.The objective of this work was to analyze the content of bioactive compounds extracted from the carrot, through an experimental design of 3 factors, 3 levels and two axial points, including extraction time (17-37-57min), temperature (30-50-70ºC) and ethanol concentration (50-65-80%). The result was expressed as a percentage. Based on the results, it can be said that time did not significantly influence the extraction of antioxidant compounds (p> 0.001), and that the temperature is directly proportional to the yield. Regarding phenolic compounds, only temperature was significant, and for flavonols, only time and proportion. The use of ethanol as a solvent showed good results when compared to the commonly used solvents, in addition to having the quality of being economically viable and food grade. Another important factor was the pre-treatment of the sample, which allowed good yield values ​​when compared to the literature.El objetivo de este trabajo fue analizar el contenido de compuestos bioactivos extraídos de la zanahoria, a través de un diseño experimental de 3 factores, 3 niveles y dos puntos axiales, incluido el tiempo de extracción (17-37-57 min), temperatura (30-50-70ºC) y concentración de etanol (50-65-80%). El resultado se expresó como un porcentaje. Con base en los resultados, se puede decir que el tiempo no influyó significativamente en la extracción de compuestos antioxidantes (p> 0.001), y que la temperatura es directamente proporcional al rendimiento. Con respecto a los compuestos fenólicos, solo la temperatura fue significativa, y para los flavonoles, solo el tiempo y la proporción. El uso de etanol como solvente mostró buenos resultados en comparación con los solventes comúnmente utilizados, además de tener la calidad de ser económicamente viable y de grado alimenticio. Otro factor importante fue el pretratamiento de la muestra, que permitió buenos valores de rendimiento en comparación con la literatura.O objetivo deste trabalho foi analisar o teor de compostos bioativos extraídos da cenoura, através de delineamento experimental de 3 fatores, 3 níveis e dois pontos axiais, incluindo tempo de extração (17- 37- 57 min), temperatura (30-50-70ºC) e concentração de etanol (50-65-80%). O resultado foi expresso em porcentagem. Com base nos resultados, pode-se dizer que o tempo não influenciou significativamente a extração dos compostos antioxidantes (p> 0,001), e que a temperatura é diretamente proporcional ao rendimento. Em relação aos compostos fenólicos apenas a temperatura foi significativa, e para os flavonóis, apenas o tempo e a proporção. O uso de etanol como solvente apresentou bons resultados quando comparado aos solventes comumente utilizados, além de ter a qualidade de ser economicamente viável e de grau alimentício. Outro fator importante foi o pré-tratamento da amostra, que permitiu bons valores de rendimento quando comparado à literatura.Research, Society and Development2020-08-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/613010.33448/rsd-v9i8.6130Research, Society and Development; Vol. 9 No. 8; e922986130Research, Society and Development; Vol. 9 Núm. 8; e922986130Research, Society and Development; v. 9 n. 8; e9229861302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/6130/6017Copyright (c) 2020 gabrielli Nunes Clímaco, Luana Cristina Silva de Sousa, Rita de Cássia Bergamascohttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessClímaco, Gabrielli NunesSousa, Luana Cristina Silva deBergamasco, Rita de Cássia2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6130Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:23.292986Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
Evaluación de tiempo, temperatura y concentración de disolvente, en la extracción de compuestos bioactivos de la zanahoria (daucus carota)
Avaliação do tempo, temperatura e concentração de solvente, na extração de compostos bioativos da cenoura (daucus carota)
title Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
spellingShingle Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
Clímaco, Gabrielli Nunes
Alimentos funcionales
Compuestos bioactivos
Mejoramiento.
Alimentos funcionais
Functional foods
Bioactive compounds
Compostos bioativos
Optimization.
Otimização.
Alimentos funcionais
Compostos bioativos
Otimização.
title_short Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
title_full Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
title_fullStr Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
title_full_unstemmed Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
title_sort Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
author Clímaco, Gabrielli Nunes
author_facet Clímaco, Gabrielli Nunes
Sousa, Luana Cristina Silva de
Bergamasco, Rita de Cássia
author_role author
author2 Sousa, Luana Cristina Silva de
Bergamasco, Rita de Cássia
author2_role author
author
dc.contributor.author.fl_str_mv Clímaco, Gabrielli Nunes
Sousa, Luana Cristina Silva de
Bergamasco, Rita de Cássia
dc.subject.por.fl_str_mv Alimentos funcionales
Compuestos bioactivos
Mejoramiento.
Alimentos funcionais
Functional foods
Bioactive compounds
Compostos bioativos
Optimization.
Otimização.
Alimentos funcionais
Compostos bioativos
Otimização.
topic Alimentos funcionales
Compuestos bioactivos
Mejoramiento.
Alimentos funcionais
Functional foods
Bioactive compounds
Compostos bioativos
Optimization.
Otimização.
Alimentos funcionais
Compostos bioativos
Otimização.
description The objective of this work was to analyze the content of bioactive compounds extracted from the carrot, through an experimental design of 3 factors, 3 levels and two axial points, including extraction time (17-37-57min), temperature (30-50-70ºC) and ethanol concentration (50-65-80%). The result was expressed as a percentage. Based on the results, it can be said that time did not significantly influence the extraction of antioxidant compounds (p> 0.001), and that the temperature is directly proportional to the yield. Regarding phenolic compounds, only temperature was significant, and for flavonols, only time and proportion. The use of ethanol as a solvent showed good results when compared to the commonly used solvents, in addition to having the quality of being economically viable and food grade. Another important factor was the pre-treatment of the sample, which allowed good yield values ​​when compared to the literature.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-02
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://rsdjournal.org/index.php/rsd/article/view/6130
10.33448/rsd-v9i8.6130
url https://rsdjournal.org/index.php/rsd/article/view/6130
identifier_str_mv 10.33448/rsd-v9i8.6130
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6130/6017
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://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. 9 No. 8; e922986130
Research, Society and Development; Vol. 9 Núm. 8; e922986130
Research, Society and Development; v. 9 n. 8; e922986130
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_ 1797052737887666176

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