Microwave‐assisted extraction of mucilage from juá: Characterization and antioxidant activity

Microwave‐assisted extraction of mucilage from juá: Characterization and antioxidant activity

Microwave‐assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide compositio...

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Veröffentlicht in:Journal of food science 2024-07, Vol.89 (7), p.4430-4439
Hauptverfasser: Fernandes, Flávio Gomes, Silva, Ricácia de Sousa, Oliveira, Priscila Mayara de Lima, Petkowicz, Carmen Lucia de Oliveira, Borges, Graciele da Silva Campelo
Format: Artikel
Sprache:eng
Schlagworte:
2,2-diphenyl-1-picrylhydrazyl
Antioxidants
Arabinose
caatinga
Food industry
food science
Fruits
glucose
gum
juazeiro
microwave treatment
Monosaccharides
Mucilage
mucilages
oxygen radical absorbance capacity
Phenolic compounds
Phenols
polysaccharide
Response surface methodology
Ziziphus joazeiro
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Zusammenfassung:Microwave‐assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide composition and antioxidant activity of the mucilage from juá fruits from different regions of Caatinga were investigated. The fruits from Agreste Paraibano showed the highest mucilage extraction yield (18.64%) compared to that of fruits from Mata Paraibana (MP) (12.37%), Borborema (BB) (11.47%), and Sertão Paraibano (8.31%) (p 
ISSN:0022-1147
1750-3841
1750-3841
DOI:10.1111/1750-3841.17094