Ultrasound-assisted extraction of phenolic compounds from jambolan (Syzygium cumini) and jabuticaba (Myrciaria jabuticaba) pulps

• Autor(a) principal: NASCIMENTO-SILVA, NARA RUBIA RODRIGUES DO
• Data de Publicação: 2023
• Outros Autores: Barbosa Monteiro Cavalcante, Rodrigo, Cosme Machado, Rafael, Alves da Silva, Flávio
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Interfaces Científicas. Saúde e Ambiente (Online)
• Texto Completo: https://periodicos.set.edu.br/saude/article/view/11719

Several variables influence the extraction of phenolic compounds, encompassing factors such as the choice of solvent, agitation, extraction duration, solute-solvent ratio, temperature, and mass transfer efficiency. Technological tools, including ultrasound, microwave, and centrifuge, offer avenues for enhancing efficiency, economizing time and resources, and augmenting yield. This study seeks to establish a standardized approach for extracting phenolic compounds from jambolan and jabuticaba pulps. The extraction protocol entailed the introduction of the designated solvent to the sample, followed by exposure to ultrasonic treatment across varying durations. Our findings indicate that a mere two extraction cycles might suffice to comprehensively elicit the extraction of polyphenols from both jambolan and jabuticaba. Furthermore, the temporal parameter displayed limited influence on outcomes. When focusing on jambolan, the zenith phenolic content was achieved through a dual-extraction procedure employing methanol as the solvent, executed sequentially over a 120-minute interval. This yielded a content of 1866.67 ± 15.7 mg GAE/100 g. Equally notable, the application of acetone in two consecutive extractions, each within a 60-minute span, yielded a comparable outcome of 1846.04 ± 11.02 mg GAE/100 g. In contrast, for jabuticaba, the most substantial phenolic content emerged through a triple-extraction regimen utilizing acetone as the solvent. This process, conducted successively over a 120-minute duration, culminated in a content of 2259.31 ± 0.89 mg GAE/100 g.