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Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction

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Abstract

This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp. A preliminary study using different solvents (methanol, ethanol and water) indicated ethanol in aqueous solution as the best solvent for antioxidants recovery. Then, a Box-Behnken design was applied considering as independent variables the solvent composition (30–70% ethanol in water), temperature (30–70 °C) and time (30–60 min), in order to evaluate the effects of these factors on antioxidant activity in juçara extract. Results showed that the extracts with higher antioxidant activity were obtained using 30% ethanol at 70 °C for 60 min; measurements included ABTS and DPPH assays, determination of total phenolic content and total monomeric anthocyanins. Furthermore, the effect of pH in antioxidants recovery was evaluated. For this purpose, the 30% ethanol solution was acidified to pH 1 and 2 with HCl. Principal component analysis showed the formation of three distinct groups: one characterized by high bioactive compounds content (pH 1.0), another with superior antioxidant activity (pH 5.75, non-acidified), and finally the group at pH 2 presenting the worst concentrations in the evaluated responses. HPLC analysis showed the presence of cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside in the extracts. Therefore, the conventional solid-liquid extraction using renewable solvent can be successfully applied to recover bioactive compounds from juçara residue, which can be used by different food industries.

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Abbreviations

ABTS:

2,2′-azino-bis-[3-ethylbenzothiazoline-6-sulphonic acid] diammonium salt

C3OG:

Cyanidin-3-O-glucoside

C3OR:

Cyanidin-3-O-rutinoside

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

GAE:

Gallic acid equivalents

HPLC:

High performance liquid chromatography

PCA:

Principal component analysis

TE:

Trolox equivalent

TMA:

Total monomeric anthocyanins

TPC:

Total phenolic compounds

RCF:

Relative centrifugal force

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Acknowledgments

The authors gratefully acknowledge the institutions: Coordenação de Aperfeiçoamento Pessoal de Ensino Superior (CAPES), Universidade Federal do Rio de Janeiro, Embrapa Agroindústria de Alimentos and University of Minho by the financial support of the research work and Juçaí Alimentos for the juçara residue. Ricardo N. Pereira gratefully acknowledge to Portuguese Foundation for Science and Technology (FCT) the financial grant with reference SFRH/BPD/81887/2011.

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Authors and Affiliations

  1. School of Chemistry, Federal University of Rio de Janeiro, Avenue Athos da Silveira Ramos 149, Rio de Janeiro, RJ, 21941-909, Brazil

    Leilson O. Ribeiro & Suely P. Freitas

  2. Centre of Biological Engineering, University of Minho, 4710-057, Braga, Portugal

    Ricardo N. C. Pereira, António A. Vicente & José António C. Teixeira

  3. Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, RJ, 23020-470, Brazil

    Renata V. Tonon, Lourdes Maria C. Cabral, Manuela Cristina P. A. Santiago & Virgínia M. Matta

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  1. Leilson O. Ribeiro
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Correspondence to Leilson O. Ribeiro.

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Ribeiro, L.O., Pereira, R.N., Tonon, R.V. et al. Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction. Plant Foods Hum Nutr 73, 68–73 (2018). https://doi.org/10.1007/s11130-017-0651-0

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