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High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product

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Abstract

High-pressure assisted extraction was employed to obtain fig by-product derived extracts and its impact was evaluated on antioxidant activity and total phenolic, tannin, and flavonoid. A Box–Behnken design was applied to evaluate the effects of pressure, extraction time and ethanol concentration on extractions and optimal conditions were estimated by response surface methodology. The correlation analysis of the mathematical-regression model indicated that a quadratic polynomial model could be employed to optimize the high pressure extraction of compounds. Only the models developed for total antioxidant activity by DPPH· and for total flavonoids presented coefficient determinations lower than 0.95. From response surface plots, pressure, extraction time and ethanol concentration showed independent and interactive effects. The optimal conditions included 600 MPa, an extraction time between 18 and 29 min, depending on the parameter analyzed and a low ethanol concentration (<15%) except for flavonoids (48%). High pressure led to an increase of 8–13% of antioxidant activity and an increase of 8–11% of total phenolics, flavonoids and tannins content when compared to extracts performed at 0.1 MPa. Analysis of variance indicated a high goodness of fit of the models used and the adequacy of response surface methodology for optimizing high pressure extraction.

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Acknowledgements

This work was supported by National Funds from FCT–Fundação para a Ciência e a Tecnologia through project PEst-OE/EQB/LA0016/2013 And by FCT/MEC by the financial support to the QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement. The authors also acknowledge FCT for the financial support to UID/AGR/00115/2013 to ICAAM. Author Elisabete Maria Cruz Alexandre also is grateful for the financial support of this work from “Fundação para a Ciência e Tecnologia - FCT” through the Post-doctoral Grant SFRH/BPD/95795/2013.

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Authors and Affiliations

  1. Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agro-alimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal

    Elisabete M. C. Alexandre & Jorge A. Saraiva

  2. CEBAL - Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo/IPBeja – Instituto politécnico de Beja, 7801-908, Beja, Portugal

    Elisabete M. C. Alexandre & Maria F. Duarte

  3. Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 4202-401, Porto, Portugal

    Elisabete M. C. Alexandre & Manuela Pintado

  4. REQUIMTE – Laboratório Associado para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687 4169-007, Porto, Portugal

    Paula Araújo & Victor de Freitas

  5. ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal

    Maria F. Duarte

Authors
  1. Elisabete M. C. Alexandre
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  2. Paula Araújo
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  3. Maria F. Duarte
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  4. Victor de Freitas
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  5. Manuela Pintado
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  6. Jorge A. Saraiva
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Corresponding author

Correspondence to Jorge A. Saraiva.

Additional information

Two more authors (Paula Araújo and Victor de Freitas) were added to the list of authors, since information about individual compounds present in the extracts (analyzed by HPLC-MS) was added to the MS with the collaboration of these 2 authors.

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Alexandre, E.M.C., Araújo, P., Duarte, M.F. et al. High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product. J Food Sci Technol 54, 2519–2531 (2017). https://doi.org/10.1007/s13197-017-2697-2

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  • DOI: https://doi.org/10.1007/s13197-017-2697-2

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