Extraction of bioactive compounds from jambo pulp with different types of solvents

Detalhes bibliográficos
Autor(a) principal: Araújo, Nkarthe Guerra
Data de Publicação: 2021
Outros Autores: Navarro, Lucivânia Assis de Oliveira, Macêdo, Cláudia Souza, Cardarelli, Haíssa Roberta
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/18635
Resumo: This work aimed to define the best solvent extracting bioactive compounds from the jambo pulp, stored by the methods of freezing and lyophilization. For this purpose, Syzygium malaccensis fruits from the State of Rio Grande do Norte-RN were processed, the pulps obtained were frozen or lyophilized and also physicochemically characterized, while their contents of bioactive compounds were determined. There was a significant increase in the contents of proteins, lipids, ash, reducing sugars, soluble solids, ascorbic acid and total carotenoids of the lyophilized pulp when compared to the frozen one. The lyophilized pulp also presented significantly higher antioxidant activity (24.19 μmol TE g ± 0.09) than the frozen one (17.10 μmol TE g-1 ± 0.56) and satisfactory solubility results (67.03%) and hygroscopicity (9.38%). The contents of yellow flavonoids, total monomeric anthocyanins and total phenolic compounds varied according to the type of solvent used and the proportion of their mixtures. 1.5 M methanol-HCl was the most effective solvent for extracting total phenolic compounds and anthocyanins, while pure water stood out for extracting yellow flavonoids. Both processes indicated that jambo is a source of bioactive compounds, however, lyophilization better preserved the stability of the studied compounds, suggesting this method as the most appropriate for obtaining jambo pulp, in order to better preserve its functional potential fruit.
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spelling Extraction of bioactive compounds from jambo pulp with different types of solventsExtracción de compuestos bioactivos de pulpa de jambo con diferentes tipos de solventesExtração de compostos bioativos da polpa de jambo com diferentes tipos de solventes Ácido ascórbicoAntocianinasCompuestos fenólicos totales.Ascorbic acidAnthocyaninsTotal phenolic compounds.Ácido ascórbicoAntocianinasCompostos fenólicos totais.This work aimed to define the best solvent extracting bioactive compounds from the jambo pulp, stored by the methods of freezing and lyophilization. For this purpose, Syzygium malaccensis fruits from the State of Rio Grande do Norte-RN were processed, the pulps obtained were frozen or lyophilized and also physicochemically characterized, while their contents of bioactive compounds were determined. There was a significant increase in the contents of proteins, lipids, ash, reducing sugars, soluble solids, ascorbic acid and total carotenoids of the lyophilized pulp when compared to the frozen one. The lyophilized pulp also presented significantly higher antioxidant activity (24.19 μmol TE g ± 0.09) than the frozen one (17.10 μmol TE g-1 ± 0.56) and satisfactory solubility results (67.03%) and hygroscopicity (9.38%). The contents of yellow flavonoids, total monomeric anthocyanins and total phenolic compounds varied according to the type of solvent used and the proportion of their mixtures. 1.5 M methanol-HCl was the most effective solvent for extracting total phenolic compounds and anthocyanins, while pure water stood out for extracting yellow flavonoids. Both processes indicated that jambo is a source of bioactive compounds, however, lyophilization better preserved the stability of the studied compounds, suggesting this method as the most appropriate for obtaining jambo pulp, in order to better preserve its functional potential fruit.Este trabajo tuvo como objetivo definir el mejor solvente extrayendo compuestos bioactivos de la pulpa de jambo, almacenada por los métodos de congelación y liofilización. Para ello se procesaron frutos de Syzygium malaccensis del Estado de Rio Grande do Norte-RN, se congelaron o liofilizaron las pulpas obtenidas y también se caracterizaron fisicoquímicamente, mientras se determinaba su contenido en compuestos bioactivos. Hubo un aumento significativo (p < 0.05) en el contenido de proteínas, lípidos, cenizas, azúcares reductores, sólidos solubles, ácido ascórbico y carotenoides totales de la pulpa liofilizada en comparación con la congelada. La pulpa liofilizada también presentó actividad antioxidante significativamente mayor (24,19 μmol TE g ± 0,09) que la congelada (17,10 μmol TE g-1 ± 0,56) y resultados satisfactorios de solubilidad (67,03%) e higroscopicidad (9,38%). Los contenidos de flavonoides amarillos, antocianinas monoméricas totales y compuestos fenólicos totales variaron según el tipo de disolvente utilizado y la proporción de sus mezclas. El metanol-HCl 1,5 M fue el solvente más efectivo para extraer compuestos fenólicos totales y antocianinas, mientras que el agua pura se destacó por extraer flavonoides amarillos. Ambos procesos indicaron que el jambo es fuente de compuestos bioactivos, sin embargo, la liofilización preservó mejor la estabilidad de los compuestos estudiados, sugiriendo este método como el más apropiado para la obtención de pulpa de jambo, con el fin de preservar mejor su potencial funcional.Este trabalho teve por objetivo definir o melhor solvente extrator dos compostos bioativos da polpa de jambo, armazenada pelos métodos de congelamento e liofilização. Para tanto, frutos de Syzygium malaccensis, provenientes do Estado do Rio Grande do Norte-RN foram processados, as polpas obtidas foram congeladas ou liofilizadas e também caracterizadas físico-quimicamente, enquanto seus teores de compostos bioativos foram determinados. Verificou-se aumento significativo nos teores de proteínas, lipídeos, cinzas, açúcares redutores, sólidos solúveis, ácido ascórbico e carotenoides totais da polpa liofilizada quando comparada à congelada. A polpa liofilizada apresentou ainda, atividade antioxidante significativamente superior (24,19 μmol TE g ± 0,09) à congelada (17,10 μmol TE g-1 ± 0,56) e resultados satisfatórios de solubilidade (67,03%) e higroscopicidade (9,38%). Os teores de flavonoides amarelos, antocianinas monoméricas totais e de compostos fenólicos totais variaram conforme o tipo de solvente utilizado e a proporção de suas misturas. O metanol-HCl 1,5 M foi o solvente mais eficaz na extração de compostos fenólicos totais e de antocianinas, enquanto a água pura destacou-se na extração de flavonoides amarelos. Ambos os processos indicaram que o jambo é fonte de compostos bioativos, todavia, a liofilização preservou melhor a estabilidade dos compostos estudados, sugerindo-se esse método como o mais apropriado para obtenção da polpa de jambo, a fim de preservar melhor o potencial funcional deste fruto.Research, Society and Development2021-08-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1863510.33448/rsd-v10i10.18635Research, Society and Development; Vol. 10 No. 10; e261101018635Research, Society and Development; Vol. 10 Núm. 10; e261101018635Research, Society and Development; v. 10 n. 10; e2611010186352525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/18635/16804Copyright (c) 2021 Nkarthe Guerra Araújo; Lucivânia Assis de Oliveira Navarro; Cláudia Souza Macêdo; Haíssa Roberta Cardarellihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraújo, Nkarthe GuerraNavarro, Lucivânia Assis de Oliveira Macêdo, Cláudia SouzaCardarelli, Haíssa Roberta 2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/18635Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:43.507324Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Extraction of bioactive compounds from jambo pulp with different types of solvents
Extracción de compuestos bioactivos de pulpa de jambo con diferentes tipos de solventes
Extração de compostos bioativos da polpa de jambo com diferentes tipos de solventes
title Extraction of bioactive compounds from jambo pulp with different types of solvents
spellingShingle Extraction of bioactive compounds from jambo pulp with different types of solvents
Araújo, Nkarthe Guerra
Ácido ascórbico
Antocianinas
Compuestos fenólicos totales.
Ascorbic acid
Anthocyanins
Total phenolic compounds.
Ácido ascórbico
Antocianinas
Compostos fenólicos totais.
title_short Extraction of bioactive compounds from jambo pulp with different types of solvents
title_full Extraction of bioactive compounds from jambo pulp with different types of solvents
title_fullStr Extraction of bioactive compounds from jambo pulp with different types of solvents
title_full_unstemmed Extraction of bioactive compounds from jambo pulp with different types of solvents
title_sort Extraction of bioactive compounds from jambo pulp with different types of solvents
author Araújo, Nkarthe Guerra
author_facet Araújo, Nkarthe Guerra
Navarro, Lucivânia Assis de Oliveira
Macêdo, Cláudia Souza
Cardarelli, Haíssa Roberta
author_role author
author2 Navarro, Lucivânia Assis de Oliveira
Macêdo, Cláudia Souza
Cardarelli, Haíssa Roberta
author2_role author
author
author
dc.contributor.author.fl_str_mv Araújo, Nkarthe Guerra
Navarro, Lucivânia Assis de Oliveira
Macêdo, Cláudia Souza
Cardarelli, Haíssa Roberta
dc.subject.por.fl_str_mv Ácido ascórbico
Antocianinas
Compuestos fenólicos totales.
Ascorbic acid
Anthocyanins
Total phenolic compounds.
Ácido ascórbico
Antocianinas
Compostos fenólicos totais.
topic Ácido ascórbico
Antocianinas
Compuestos fenólicos totales.
Ascorbic acid
Anthocyanins
Total phenolic compounds.
Ácido ascórbico
Antocianinas
Compostos fenólicos totais.
description This work aimed to define the best solvent extracting bioactive compounds from the jambo pulp, stored by the methods of freezing and lyophilization. For this purpose, Syzygium malaccensis fruits from the State of Rio Grande do Norte-RN were processed, the pulps obtained were frozen or lyophilized and also physicochemically characterized, while their contents of bioactive compounds were determined. There was a significant increase in the contents of proteins, lipids, ash, reducing sugars, soluble solids, ascorbic acid and total carotenoids of the lyophilized pulp when compared to the frozen one. The lyophilized pulp also presented significantly higher antioxidant activity (24.19 μmol TE g ± 0.09) than the frozen one (17.10 μmol TE g-1 ± 0.56) and satisfactory solubility results (67.03%) and hygroscopicity (9.38%). The contents of yellow flavonoids, total monomeric anthocyanins and total phenolic compounds varied according to the type of solvent used and the proportion of their mixtures. 1.5 M methanol-HCl was the most effective solvent for extracting total phenolic compounds and anthocyanins, while pure water stood out for extracting yellow flavonoids. Both processes indicated that jambo is a source of bioactive compounds, however, lyophilization better preserved the stability of the studied compounds, suggesting this method as the most appropriate for obtaining jambo pulp, in order to better preserve its functional potential fruit.
publishDate 2021
dc.date.none.fl_str_mv 2021-08-10
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/18635
10.33448/rsd-v10i10.18635
url https://rsdjournal.org/index.php/rsd/article/view/18635
identifier_str_mv 10.33448/rsd-v10i10.18635
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/18635/16804
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; e261101018635
Research, Society and Development; Vol. 10 Núm. 10; e261101018635
Research, Society and Development; v. 10 n. 10; e261101018635
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
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