Publication
Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design
| Summary: | Abstract Jabuticaba is a very popular fruit in Brazil being a great source of compounds with considerable biological activities. Novel optimized ultrasound-assisted extraction (UAE) methods have been proposed for anthocyanins and total phenolic compounds from jabuticaba. A Box–Behnken experimental design (BBD) with a response surface methodology (RSM) was used to investigate the effect of six independent variables (solvent composition, solvent-to-sample ratio, ultrasound amplitude and cycle, pH, and temperature) on the UAE. Solvent composition was found to be the most significant variable for the extraction of both anthocyanins (51%) and total phenolic compounds (72%). The other optimum conditions for anthocyanins were as follows: pH 7.00, 39.8 ºC, 20:1.5 mL:g solvent-to-sample ratio, 34% ultrasound amplitude and cycle of 0.47 seconds. The optimum conditions for the extraction of phenolic compounds were: pH 7.00, 26.0 ºC, 20:1.5 (mL:g) solvent-to-sample ratio, 68.5% ultrasound amplitude and cycle of 0.5 seconds. The extraction kinetic was also evaluated. The developed methods showed a high precision, with coefficients of variation of less than 5% for both repeatability and intermediate precision (within-lab reproducibility). The applicability of the new methods was successfully evaluated on several fruits and jams from jabuticaba. |
|---|---|
| Main Authors: | FERNÁNDEZ-BARBERO,Gerardo |
| Other Authors: | PINEDO,Cristina; ESPADA-BELLIDO,Estrella; FERREIRO-GONZÁLEZ,Marta; CARRERA,Ceferino; PALMA,Miguel; GARCÍA-BARROSO,Carmelo |
| Subject: | anthocyanins Box–Behnken experimental design jabuticaba optimization phenolic compounds, ultrasound-assisted extraction |
| Year: | 2019 |
| Country: | Brazil |
| Document type: | article |
| Access type: | open access |
| Associated institution: | IBICT |
| Language: | English |
| Origin: | Oasisbr |
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