Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/5427 |
Resumo: | Bacaba (Oenocarpus distichus Mart) is a fruit that comes from palm trees native from the Arecaceae family and presents important nutritional and socioeconomic value for rural communities. Although being very popular, this fruit has very few cataloged chemical characteristics. The present study aimed to optimize the bacaba antioxidant extraction process by investigating the most efficient extraction interval and the best rotation time, using ethanol and methanol/acetone solvents, with the content of total phenolics and antioxidant activity. Methanol acetone solvent mixture was the most efficient solvent for extracting antioxidants from bacaba, with an extraction time of 90 minutes and 20 minutes of rotation interval at 5,000 rpm. |
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Research, Society and Development |
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Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodologyOptimización del proceso de extracción antioxidante presente en bacaba (oenocarpus distichus mart) utilizando la metodología de la superficie de respuestaOtimização do processo de extração de antioxidantes presentes na bacaba (oenocarpus distichus mart) utilizando metodologia de superfície de respostaBacabaAntioxidantesPlanejamento experimental.BacabaAntioxidantesPlanificación experimental.BacabaAntioxidantsExperimental planning.Bacaba (Oenocarpus distichus Mart) is a fruit that comes from palm trees native from the Arecaceae family and presents important nutritional and socioeconomic value for rural communities. Although being very popular, this fruit has very few cataloged chemical characteristics. The present study aimed to optimize the bacaba antioxidant extraction process by investigating the most efficient extraction interval and the best rotation time, using ethanol and methanol/acetone solvents, with the content of total phenolics and antioxidant activity. Methanol acetone solvent mixture was the most efficient solvent for extracting antioxidants from bacaba, with an extraction time of 90 minutes and 20 minutes of rotation interval at 5,000 rpm.La bacaba (Oenocarpus distichus Mart.) Es una fruta que proviene de palmeras nativas de la familia Arecaceae y tiene un importante valor nutricional y socioeconómico para las comunidades rurales. Aunque es muy popular, esta fruta tiene pocas características químicas catalogadas. El presente estudio tuvo como objetivo optimizar el proceso de extracción antioxidante de bacaba mediante la determinación del intervalo de extracción más eficiente y el mejor tiempo de rotación, utilizando los disolventes etanol y la mezcla de metanol / acetona, teniendo el contenido como respuesta. fenoles totales y actividad antioxidante. La mezcla de solventes de metanol / acetona fue el solvente más eficiente para la extracción de antioxidantes de bacaba, con un tiempo de extracción de 90 minutos y 20 minutos de intervalo de rotación a 5.000 rpm.A bacaba (Oenocarpus distichus Mart.) é um fruto que provém de palmeiras nativas da família Arecaceae e apresenta importante valor nutritivo e socioeconômico para comunidades rurais. Apesar de muito popular, este fruto possui poucas características químicas catalogadas. O presente estudo teve como objetivo otimizar o processo de extração de antioxidantes da bacaba averiguando o intervalo de extração mais eficiente e o melhor tempo de rotação, utilizando os solventes etanol e a mistura metanol/acetona, tendo-se como resposta o conteúdo de fenóis totais e a atividade antioxidante. A mistura dos solventes Metanol/Acetona foi o solvente mais eficiente para a extração de antioxidantes da bacaba, com tempo de extração de 90 minutos e 20 minutos de intervalo de rotação a 5.000 rpm.Research, Society and Development2020-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/542710.33448/rsd-v9i8.5427Research, Society and Development; Vol. 9 No. 8; e229985427Research, Society and Development; Vol. 9 Núm. 8; e229985427Research, Society and Development; v. 9 n. 8; e2299854272525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/5427/4693Copyright (c) 2020 Paula Beatriz Rocha Sampaio, Andressa Sousa Pereira, Caroline Roberta Freitas Pires, Rodolfo Castilho Clemente, Guilherme Nobre Lima do Nascimentoinfo:eu-repo/semantics/openAccessSampaio, Paula Beatriz RochaPereira, Andressa SousaPires, Caroline Roberta FreitasClemente, Rodolfo CastilhoNascimento, Guilherme Nobre Lima do2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5427Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:56.585323Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology Optimización del proceso de extracción antioxidante presente en bacaba (oenocarpus distichus mart) utilizando la metodología de la superficie de respuesta Otimização do processo de extração de antioxidantes presentes na bacaba (oenocarpus distichus mart) utilizando metodologia de superfície de resposta |
title |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology |
spellingShingle |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology Sampaio, Paula Beatriz Rocha Bacaba Antioxidantes Planejamento experimental. Bacaba Antioxidantes Planificación experimental. Bacaba Antioxidants Experimental planning. |
title_short |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology |
title_full |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology |
title_fullStr |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology |
title_full_unstemmed |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology |
title_sort |
Optimization of the antioxidants extraction process from the bacaba (oenocarpus distichus mart.) using response surface methodology |
author |
Sampaio, Paula Beatriz Rocha |
author_facet |
Sampaio, Paula Beatriz Rocha Pereira, Andressa Sousa Pires, Caroline Roberta Freitas Clemente, Rodolfo Castilho Nascimento, Guilherme Nobre Lima do |
author_role |
author |
author2 |
Pereira, Andressa Sousa Pires, Caroline Roberta Freitas Clemente, Rodolfo Castilho Nascimento, Guilherme Nobre Lima do |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Sampaio, Paula Beatriz Rocha Pereira, Andressa Sousa Pires, Caroline Roberta Freitas Clemente, Rodolfo Castilho Nascimento, Guilherme Nobre Lima do |
dc.subject.por.fl_str_mv |
Bacaba Antioxidantes Planejamento experimental. Bacaba Antioxidantes Planificación experimental. Bacaba Antioxidants Experimental planning. |
topic |
Bacaba Antioxidantes Planejamento experimental. Bacaba Antioxidantes Planificación experimental. Bacaba Antioxidants Experimental planning. |
description |
Bacaba (Oenocarpus distichus Mart) is a fruit that comes from palm trees native from the Arecaceae family and presents important nutritional and socioeconomic value for rural communities. Although being very popular, this fruit has very few cataloged chemical characteristics. The present study aimed to optimize the bacaba antioxidant extraction process by investigating the most efficient extraction interval and the best rotation time, using ethanol and methanol/acetone solvents, with the content of total phenolics and antioxidant activity. Methanol acetone solvent mixture was the most efficient solvent for extracting antioxidants from bacaba, with an extraction time of 90 minutes and 20 minutes of rotation interval at 5,000 rpm. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-01 |
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/5427 10.33448/rsd-v9i8.5427 |
url |
https://rsdjournal.org/index.php/rsd/article/view/5427 |
identifier_str_mv |
10.33448/rsd-v9i8.5427 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5427/4693 |
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 |
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; e229985427 Research, Society and Development; Vol. 9 Núm. 8; e229985427 Research, Society and Development; v. 9 n. 8; e229985427 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_ |
1797052652480102400 |