期刊
FOOD ANALYTICAL METHODS
卷 10, 期 1, 页码 100-110出版社
SPRINGER
DOI: 10.1007/s12161-016-0554-y
关键词
Marolo; Cerrado fruit; Bioactive compounds; Polyphenols; Natural antioxidants; Experimental design
资金
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [130508/2013-6]
In this study, response surface methodology was used to optimize the extraction temperature (25-75 A degrees C) and ethanol concentration (0-70 %, ethanol/water, v/v) to maximize the extraction of total phenolic compounds (TPC) from araticum pulp. The efficiency of the extraction process was monitored over time, and equilibrium conditions were reached between 60-90 min. A second-order polynomial model was adequately fit to the experimental data with an adjusted R (2) of 0.9793 (p < 0.0001) showing that the model could efficiently predict the TPC content. Optimum extraction conditions were ethanol concentration of 46 % (v/v), extraction temperature of 75 A degrees C and extraction time of 90 min. Under the optimum conditions, the araticum pulp showed high TPC content (4.67 g GAE/100 g dw) and also high antioxidant activity in the different assays used (46.56 mu g/mL, 683.65 mu mol TE/g and 1593.72 mu mol TE/g for DPPH IC50, TEAC and T-ORAC(FL), respectively). From our extraction procedure, we successfully recovered a significantly higher amount of TPC compared to other studies in the literature to date (1.5-22-fold higher). Furthermore, TPC and antioxidant activity were present in the fruit in levels that are difficult to find in other common fruits. These results expose a potential approach for improving human health through consumption of araticum fruit.
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