Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits
Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extractio...
Gespeichert in:
| Veröffentlicht in: | Ciência e tecnologia de alimentos 2018-01, Vol.38 (1), p.45-53 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 53 |
|---|---|
| container_issue | 1 |
| container_start_page | 45 |
| container_title | Ciência e tecnologia de alimentos |
| container_volume | 38 |
| creator | ROCHA, Juliana de Cássia Gomes PROCÓPIO, Fernanda Ramalho MENDONÇA, Adriana Corrêa VIEIRA, Luciana Marques PERRONE, Ítalo Tuler BARROS, Frederico Augusto Ribeiro de STRINGHETA, Paulo Cesar |
| description | Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts. |
| doi_str_mv | 10.1590/1678-457x.36316 |
| format | Article |
| fullrecord | <record><control><sourceid>scielo_cross</sourceid><recordid>TN_cdi_scielo_journals_S0101_20612018000100045</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><scielo_id>S0101_20612018000100045</scielo_id><sourcerecordid>S0101_20612018000100045</sourcerecordid><originalsourceid>FETCH-LOGICAL-c321t-37dfcba973edd36ab142f2efa81cf91ff69aa390d7ea5f05dab8b6e30fcb5d703</originalsourceid><addsrcrecordid>eNo1UclqwzAUFKWFpmnPveqYHOw8WV6PJaQLpOTQhd6ErIUq2JaRLGj6Ff3k2k1zeswwMw9mELolEJOsghXJizJKs-Irpjkl-RmanZiPczQDAiRKICeX6Mr7PUBS0JTO0M-uH0xrvvlgbIetxqEZHPc2dDLi3hs_KInV18iJk6L_VJ1tjMDCtv0k9Fg72-J98J47jhebMCjXK6xkaIzHz_ES807iugmqVs4d8OKdC2E6E1rcHtxgmib45RgSzOCv0YXmjVc3_3eO3u43r-vHaLt7eFrfbSNBEzJEtJBa1LwqqJKS5rwmaaITpXlJhK6I1nnFOa1AFopnGjLJ67LOFYXRlckC6BzFx1wvjGos29vguvEhe5mqYlNVCZASYIQAaTYaVkeDcNZ7pzTrnWm5OzACbFqATX2zaQH2twD9BVQ9e_4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits</title><source>EZB-FREE-00999 freely available EZB journals</source><creator>ROCHA, Juliana de Cássia Gomes ; PROCÓPIO, Fernanda Ramalho ; MENDONÇA, Adriana Corrêa ; VIEIRA, Luciana Marques ; PERRONE, Ítalo Tuler ; BARROS, Frederico Augusto Ribeiro de ; STRINGHETA, Paulo Cesar</creator><creatorcontrib>ROCHA, Juliana de Cássia Gomes ; PROCÓPIO, Fernanda Ramalho ; MENDONÇA, Adriana Corrêa ; VIEIRA, Luciana Marques ; PERRONE, Ítalo Tuler ; BARROS, Frederico Augusto Ribeiro de ; STRINGHETA, Paulo Cesar</creatorcontrib><description>Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts.</description><identifier>ISSN: 0101-2061</identifier><identifier>ISSN: 1678-457X</identifier><identifier>EISSN: 1678-457X</identifier><identifier>DOI: 10.1590/1678-457x.36316</identifier><language>eng</language><publisher>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</publisher><subject>FOOD SCIENCE & TECHNOLOGY</subject><ispartof>Ciência e tecnologia de alimentos, 2018-01, Vol.38 (1), p.45-53</ispartof><rights>This work is licensed under a Creative Commons Attribution 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c321t-37dfcba973edd36ab142f2efa81cf91ff69aa390d7ea5f05dab8b6e30fcb5d703</citedby><cites>FETCH-LOGICAL-c321t-37dfcba973edd36ab142f2efa81cf91ff69aa390d7ea5f05dab8b6e30fcb5d703</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,27924,27925</link.rule.ids></links><search><creatorcontrib>ROCHA, Juliana de Cássia Gomes</creatorcontrib><creatorcontrib>PROCÓPIO, Fernanda Ramalho</creatorcontrib><creatorcontrib>MENDONÇA, Adriana Corrêa</creatorcontrib><creatorcontrib>VIEIRA, Luciana Marques</creatorcontrib><creatorcontrib>PERRONE, Ítalo Tuler</creatorcontrib><creatorcontrib>BARROS, Frederico Augusto Ribeiro de</creatorcontrib><creatorcontrib>STRINGHETA, Paulo Cesar</creatorcontrib><title>Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits</title><title>Ciência e tecnologia de alimentos</title><addtitle>Food Sci. Technol</addtitle><description>Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts.</description><subject>FOOD SCIENCE & TECHNOLOGY</subject><issn>0101-2061</issn><issn>1678-457X</issn><issn>1678-457X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNo1UclqwzAUFKWFpmnPveqYHOw8WV6PJaQLpOTQhd6ErIUq2JaRLGj6Ff3k2k1zeswwMw9mELolEJOsghXJizJKs-Irpjkl-RmanZiPczQDAiRKICeX6Mr7PUBS0JTO0M-uH0xrvvlgbIetxqEZHPc2dDLi3hs_KInV18iJk6L_VJ1tjMDCtv0k9Fg72-J98J47jhebMCjXK6xkaIzHz_ES807iugmqVs4d8OKdC2E6E1rcHtxgmib45RgSzOCv0YXmjVc3_3eO3u43r-vHaLt7eFrfbSNBEzJEtJBa1LwqqJKS5rwmaaITpXlJhK6I1nnFOa1AFopnGjLJ67LOFYXRlckC6BzFx1wvjGos29vguvEhe5mqYlNVCZASYIQAaTYaVkeDcNZ7pzTrnWm5OzACbFqATX2zaQH2twD9BVQ9e_4</recordid><startdate>20180101</startdate><enddate>20180101</enddate><creator>ROCHA, Juliana de Cássia Gomes</creator><creator>PROCÓPIO, Fernanda Ramalho</creator><creator>MENDONÇA, Adriana Corrêa</creator><creator>VIEIRA, Luciana Marques</creator><creator>PERRONE, Ítalo Tuler</creator><creator>BARROS, Frederico Augusto Ribeiro de</creator><creator>STRINGHETA, Paulo Cesar</creator><general>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</general><scope>AAYXX</scope><scope>CITATION</scope><scope>GPN</scope></search><sort><creationdate>20180101</creationdate><title>Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits</title><author>ROCHA, Juliana de Cássia Gomes ; PROCÓPIO, Fernanda Ramalho ; MENDONÇA, Adriana Corrêa ; VIEIRA, Luciana Marques ; PERRONE, Ítalo Tuler ; BARROS, Frederico Augusto Ribeiro de ; STRINGHETA, Paulo Cesar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c321t-37dfcba973edd36ab142f2efa81cf91ff69aa390d7ea5f05dab8b6e30fcb5d703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>FOOD SCIENCE & TECHNOLOGY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>ROCHA, Juliana de Cássia Gomes</creatorcontrib><creatorcontrib>PROCÓPIO, Fernanda Ramalho</creatorcontrib><creatorcontrib>MENDONÇA, Adriana Corrêa</creatorcontrib><creatorcontrib>VIEIRA, Luciana Marques</creatorcontrib><creatorcontrib>PERRONE, Ítalo Tuler</creatorcontrib><creatorcontrib>BARROS, Frederico Augusto Ribeiro de</creatorcontrib><creatorcontrib>STRINGHETA, Paulo Cesar</creatorcontrib><collection>CrossRef</collection><collection>SciELO</collection><jtitle>Ciência e tecnologia de alimentos</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>ROCHA, Juliana de Cássia Gomes</au><au>PROCÓPIO, Fernanda Ramalho</au><au>MENDONÇA, Adriana Corrêa</au><au>VIEIRA, Luciana Marques</au><au>PERRONE, Ítalo Tuler</au><au>BARROS, Frederico Augusto Ribeiro de</au><au>STRINGHETA, Paulo Cesar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits</atitle><jtitle>Ciência e tecnologia de alimentos</jtitle><addtitle>Food Sci. Technol</addtitle><date>2018-01-01</date><risdate>2018</risdate><volume>38</volume><issue>1</issue><spage>45</spage><epage>53</epage><pages>45-53</pages><issn>0101-2061</issn><issn>1678-457X</issn><eissn>1678-457X</eissn><abstract>Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts.</abstract><pub>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</pub><doi>10.1590/1678-457x.36316</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0101-2061 |
| ispartof | Ciência e tecnologia de alimentos, 2018-01, Vol.38 (1), p.45-53 |
| issn | 0101-2061 1678-457X 1678-457X |
| language | eng |
| recordid | cdi_scielo_journals_S0101_20612018000100045 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | FOOD SCIENCE & TECHNOLOGY |
| title | Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T03%3A11%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-scielo_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Optimization%20of%20ultrasound-assisted%20extraction%20of%20phenolic%20compounds%20from%20jussara%20(Euterpe%20edulis%20M.)%20and%20blueberry%20(Vaccinium%20myrtillus)%20fruits&rft.jtitle=Ci%C3%AAncia%20e%20tecnologia%20de%20alimentos&rft.au=ROCHA,%20Juliana%20de%20C%C3%A1ssia%20Gomes&rft.date=2018-01-01&rft.volume=38&rft.issue=1&rft.spage=45&rft.epage=53&rft.pages=45-53&rft.issn=0101-2061&rft.eissn=1678-457X&rft_id=info:doi/10.1590/1678-457x.36316&rft_dat=%3Cscielo_cross%3ES0101_20612018000100045%3C/scielo_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_scielo_id=S0101_20612018000100045&rfr_iscdi=true |