Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology
Purple passion fruit peel (PPFP) is a waste with high antioxidant capacity. Therefore, in this work, the conditions for solvent extraction of anthocyanins from that peel were studied according to the following variables: temperature, pH, solvent: raw material ratio and time, using the response surfa...
Gespeichert in:
| Veröffentlicht in: | Journal of food measurement & characterization 2020-02, Vol.14 (1), p.185-193 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 193 |
|---|---|
| container_issue | 1 |
| container_start_page | 185 |
| container_title | Journal of food measurement & characterization |
| container_volume | 14 |
| creator | Herrera-Ramirez, Juliana Meneses-Marentes, Nixon Tarazona Díaz, M. P. |
| description | Purple passion fruit peel (PPFP) is a waste with high antioxidant capacity. Therefore, in this work, the conditions for solvent extraction of anthocyanins from that peel were studied according to the following variables: temperature, pH, solvent: raw material ratio and time, using the response surface methodology. Additionally, the antioxidant capacity of the extract was characterized, and its respective anthocyanin degradation kinetics were performed at three storage temperatures. The best conditions were pH 2.0, 52.03 °C, 29.79 g of solvent per g of raw material and 180 min, which gave an anthocyanins extraction yield of 577.59 mg of cyanidin-3-O-glucoside per 100 g of dry raw material. The extract also showed 490.12 ± 2.57 and 528.85 ± 27.17 µmol Trolox per 100 g of antioxidant capacity by DPPH and FRAP essays respectively, a low content of vitamin C, as well as activation energy of 41.4 kJ per mole. Consequently, this study shows PPFP as a potential raw material in anthocyanins and antioxidants extracts, which have a great value in the food industry with their stability under refrigeration. Above mentioned displays an alternative strategy for using this waste as a source of high-value products. |
| doi_str_mv | 10.1007/s11694-019-00280-8 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2356827958</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2356827958</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-a26faa1d1e6bada82b56d9f4ae2d6f553b6b6e23da2b79a25be1520dfc47dfd93</originalsourceid><addsrcrecordid>eNp9kEtLxDAURoMoOIzzB1wFXFfzaNNmKYMvGHCj65A2NzMd2yQmLTj-eltHdOcqd3G-EzgIXVJyTQkpbxKlQuYZoTIjhFUkq07QglHJs5zy_PT3ZuIcrVLaE0IoLfNc8AV6ew5D27efrdviYQcYPoaom6H1DnuLtRt2vjlo17qEbfQ9DmMMHeCgU5oZG8d2wAGgw2OaHRFS8C4BTmO0ugHcw6QwvvPbwwU6s7pLsPp5l-j1_u5l_Zhtnh-e1rebrOFUDplmwmpNDQVRa6MrVhfCSJtrYEbYouC1qAUwbjSrS6lZUQMtGDG2yUtjjeRLdHX0hujfR0iD2vsxuulLxXghKlbKopoodqSa6FOKYFWIba_jQVGi5q7q2FVNXdV3VzWP-HGUJthtIf6p_1l9AaQ2fpg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2356827958</pqid></control><display><type>article</type><title>Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology</title><source>SpringerLink Journals</source><creator>Herrera-Ramirez, Juliana ; Meneses-Marentes, Nixon ; Tarazona Díaz, M. P.</creator><creatorcontrib>Herrera-Ramirez, Juliana ; Meneses-Marentes, Nixon ; Tarazona Díaz, M. P.</creatorcontrib><description>Purple passion fruit peel (PPFP) is a waste with high antioxidant capacity. Therefore, in this work, the conditions for solvent extraction of anthocyanins from that peel were studied according to the following variables: temperature, pH, solvent: raw material ratio and time, using the response surface methodology. Additionally, the antioxidant capacity of the extract was characterized, and its respective anthocyanin degradation kinetics were performed at three storage temperatures. The best conditions were pH 2.0, 52.03 °C, 29.79 g of solvent per g of raw material and 180 min, which gave an anthocyanins extraction yield of 577.59 mg of cyanidin-3-O-glucoside per 100 g of dry raw material. The extract also showed 490.12 ± 2.57 and 528.85 ± 27.17 µmol Trolox per 100 g of antioxidant capacity by DPPH and FRAP essays respectively, a low content of vitamin C, as well as activation energy of 41.4 kJ per mole. Consequently, this study shows PPFP as a potential raw material in anthocyanins and antioxidants extracts, which have a great value in the food industry with their stability under refrigeration. Above mentioned displays an alternative strategy for using this waste as a source of high-value products.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-019-00280-8</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Anthocyanins ; Antioxidants ; Ascorbic acid ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Engineering ; Food industry ; Food processing industry ; Food Science ; Fruits ; Passion fruit ; pH effects ; Raw materials ; Refrigeration ; Response surface methodology ; Review Paper ; Solvent extraction ; Solvents ; Vitamin E</subject><ispartof>Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.185-193</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2019</rights><rights>Journal of Food Measurement and Characterization is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-a26faa1d1e6bada82b56d9f4ae2d6f553b6b6e23da2b79a25be1520dfc47dfd93</citedby><cites>FETCH-LOGICAL-c319t-a26faa1d1e6bada82b56d9f4ae2d6f553b6b6e23da2b79a25be1520dfc47dfd93</cites><orcidid>0000-0002-5924-5489 ; 0000-0001-9006-8540 ; 0000-0003-0871-7295</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-019-00280-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-019-00280-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Herrera-Ramirez, Juliana</creatorcontrib><creatorcontrib>Meneses-Marentes, Nixon</creatorcontrib><creatorcontrib>Tarazona Díaz, M. P.</creatorcontrib><title>Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Purple passion fruit peel (PPFP) is a waste with high antioxidant capacity. Therefore, in this work, the conditions for solvent extraction of anthocyanins from that peel were studied according to the following variables: temperature, pH, solvent: raw material ratio and time, using the response surface methodology. Additionally, the antioxidant capacity of the extract was characterized, and its respective anthocyanin degradation kinetics were performed at three storage temperatures. The best conditions were pH 2.0, 52.03 °C, 29.79 g of solvent per g of raw material and 180 min, which gave an anthocyanins extraction yield of 577.59 mg of cyanidin-3-O-glucoside per 100 g of dry raw material. The extract also showed 490.12 ± 2.57 and 528.85 ± 27.17 µmol Trolox per 100 g of antioxidant capacity by DPPH and FRAP essays respectively, a low content of vitamin C, as well as activation energy of 41.4 kJ per mole. Consequently, this study shows PPFP as a potential raw material in anthocyanins and antioxidants extracts, which have a great value in the food industry with their stability under refrigeration. Above mentioned displays an alternative strategy for using this waste as a source of high-value products.</description><subject>Anthocyanins</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Engineering</subject><subject>Food industry</subject><subject>Food processing industry</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Passion fruit</subject><subject>pH effects</subject><subject>Raw materials</subject><subject>Refrigeration</subject><subject>Response surface methodology</subject><subject>Review Paper</subject><subject>Solvent extraction</subject><subject>Solvents</subject><subject>Vitamin E</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kEtLxDAURoMoOIzzB1wFXFfzaNNmKYMvGHCj65A2NzMd2yQmLTj-eltHdOcqd3G-EzgIXVJyTQkpbxKlQuYZoTIjhFUkq07QglHJs5zy_PT3ZuIcrVLaE0IoLfNc8AV6ew5D27efrdviYQcYPoaom6H1DnuLtRt2vjlo17qEbfQ9DmMMHeCgU5oZG8d2wAGgw2OaHRFS8C4BTmO0ugHcw6QwvvPbwwU6s7pLsPp5l-j1_u5l_Zhtnh-e1rebrOFUDplmwmpNDQVRa6MrVhfCSJtrYEbYouC1qAUwbjSrS6lZUQMtGDG2yUtjjeRLdHX0hujfR0iD2vsxuulLxXghKlbKopoodqSa6FOKYFWIba_jQVGi5q7q2FVNXdV3VzWP-HGUJthtIf6p_1l9AaQ2fpg</recordid><startdate>20200201</startdate><enddate>20200201</enddate><creator>Herrera-Ramirez, Juliana</creator><creator>Meneses-Marentes, Nixon</creator><creator>Tarazona Díaz, M. P.</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-5924-5489</orcidid><orcidid>https://orcid.org/0000-0001-9006-8540</orcidid><orcidid>https://orcid.org/0000-0003-0871-7295</orcidid></search><sort><creationdate>20200201</creationdate><title>Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology</title><author>Herrera-Ramirez, Juliana ; Meneses-Marentes, Nixon ; Tarazona Díaz, M. P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-a26faa1d1e6bada82b56d9f4ae2d6f553b6b6e23da2b79a25be1520dfc47dfd93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Anthocyanins</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Engineering</topic><topic>Food industry</topic><topic>Food processing industry</topic><topic>Food Science</topic><topic>Fruits</topic><topic>Passion fruit</topic><topic>pH effects</topic><topic>Raw materials</topic><topic>Refrigeration</topic><topic>Response surface methodology</topic><topic>Review Paper</topic><topic>Solvent extraction</topic><topic>Solvents</topic><topic>Vitamin E</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Herrera-Ramirez, Juliana</creatorcontrib><creatorcontrib>Meneses-Marentes, Nixon</creatorcontrib><creatorcontrib>Tarazona Díaz, M. P.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Herrera-Ramirez, Juliana</au><au>Meneses-Marentes, Nixon</au><au>Tarazona Díaz, M. P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2020-02-01</date><risdate>2020</risdate><volume>14</volume><issue>1</issue><spage>185</spage><epage>193</epage><pages>185-193</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Purple passion fruit peel (PPFP) is a waste with high antioxidant capacity. Therefore, in this work, the conditions for solvent extraction of anthocyanins from that peel were studied according to the following variables: temperature, pH, solvent: raw material ratio and time, using the response surface methodology. Additionally, the antioxidant capacity of the extract was characterized, and its respective anthocyanin degradation kinetics were performed at three storage temperatures. The best conditions were pH 2.0, 52.03 °C, 29.79 g of solvent per g of raw material and 180 min, which gave an anthocyanins extraction yield of 577.59 mg of cyanidin-3-O-glucoside per 100 g of dry raw material. The extract also showed 490.12 ± 2.57 and 528.85 ± 27.17 µmol Trolox per 100 g of antioxidant capacity by DPPH and FRAP essays respectively, a low content of vitamin C, as well as activation energy of 41.4 kJ per mole. Consequently, this study shows PPFP as a potential raw material in anthocyanins and antioxidants extracts, which have a great value in the food industry with their stability under refrigeration. Above mentioned displays an alternative strategy for using this waste as a source of high-value products.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-019-00280-8</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-5924-5489</orcidid><orcidid>https://orcid.org/0000-0001-9006-8540</orcidid><orcidid>https://orcid.org/0000-0003-0871-7295</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2193-4126 |
| ispartof | Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.185-193 |
| issn | 2193-4126 2193-4134 |
| language | eng |
| recordid | cdi_proquest_journals_2356827958 |
| source | SpringerLink Journals |
| subjects | Anthocyanins Antioxidants Ascorbic acid Chemistry Chemistry and Materials Science Chemistry/Food Science Engineering Food industry Food processing industry Food Science Fruits Passion fruit pH effects Raw materials Refrigeration Response surface methodology Review Paper Solvent extraction Solvents Vitamin E |
| title | Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T06%3A02%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Optimizing%20the%20extraction%20of%20anthocyanins%20from%20purple%20passion%20fruit%20peel%20using%20response%20surface%20methodology&rft.jtitle=Journal%20of%20food%20measurement%20&%20characterization&rft.au=Herrera-Ramirez,%20Juliana&rft.date=2020-02-01&rft.volume=14&rft.issue=1&rft.spage=185&rft.epage=193&rft.pages=185-193&rft.issn=2193-4126&rft.eissn=2193-4134&rft_id=info:doi/10.1007/s11694-019-00280-8&rft_dat=%3Cproquest_cross%3E2356827958%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2356827958&rft_id=info:pmid/&rfr_iscdi=true |