期刊
FOOD RESEARCH INTERNATIONAL
卷 124, 期 -, 页码 16-26出版社
ELSEVIER
DOI: 10.1016/j.foodres.2019.01.010
关键词
Phenolic compounds; Extraction; Acidified solvent; pH; Jabuticaba peel; Recovery; Antioxidant activity; Bioactive compounds
资金
- Faepex Unicamp [2734/17]
- Sao Paulo Research Foundation (FAPESP) [2017/04231-8, 2015/50333-1]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- CNPq [301108/2016-1]
Jabuticaba peel presents a high content of bioactive compounds such as phenolic acids, flavonoids, and anthocyanins, normally considered as a food residue. Nowadays, there is a great interesting in the recovery of bioactive compounds from food residue due to health benefits of the ingredients produced, environmental issues and economic aspects. For the success of phenolic compounds extraction, the solvent and pH influence recovery of these compounds. However, studies that evaluate the use of different weak acids bioactive compounds recovery are scarce. Thus, the aim of the present work was to evaluate the effect of formic, acetic, and phosphoric acids addition in the extraction solvent, to adjust the pH to 1.0, 2.0 and 3.0, in bioactive compounds recovery and antioxidant capacity of jabuticaba peel. The extracts were analyzed as antioxidant capacity (ORAC, FRAP), total phenols content monomeric anthocyanin's and a qualitative analysis of phenolics by Liquid Chromatography with mass spectrometry (LC-MS). The kind of acid used in the extraction process affected mainly in the extraction of anthocyanins. The acid that presented a better recovery of anthocyanin (3.4 mg/g raw material) and a better antioxidant capacity (ORAC) (841 mu mol TE/g raw material) was formic acid in pH 1.0.
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