Journal
SUSTAINABLE CHEMISTRY AND PHARMACY
Volume 22, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.scp.2021.100472
Keywords
Piceatannol; Passion-fruit seed extract; MAE; Food chain residue valorization
Categories
Funding
- National Institute of Science and Technology in Bioanalytics (INCT-Bio) [FAPESP/INCT 2014/50867, CNPq 465389/2014-7]
- CNPq [309363/2018-7]
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The study found that microwave-assisted extraction is a promising technique for preparing passion fruit seed extract rich in piceatannol. Compared to traditional Soxhlet extraction, MAE produced a purer and faster extract with higher levels of piceatannol.
Apart from being food, passion fruit (Passiflora edulis Sims) offers seeds to be used as an oil source, and the residual seed cake from oil extraction contains piceatannol, a molecule that can prevent skin damages. In this work, microwave-assisted extraction (MAE) was evaluated as a technique for the preparation of piceatannol-rich seed cake extracts, and its performance was compared to the conventional Soxhlet extraction. MAE and Soxhlet exhibited different selectivities for the seed cake compounds. A sequential MAE at 87 degrees C, with 70% EtOH, for 30 min each cycle, provided a fine brown powder with 27.17 +/- 0.9 mu g of piceatannol per mg of the extract, while Soxhlet extraction for 120 min resulted in a dark lumpy extract containing 13.03 +/- 0.4 mu g mg-1. Thus, MAE was shown to be a promising alternative to produce a passion fruit seed extract for cosmetic purposes, adding value to a residue from the passion fruit chain by providing a faster extraction and a more color friendly and easier-tohandle product with higher levels of piceatannol in comparison to the conventional method.
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