Multi cyclic extraction of polyphenols from vegetable residue-based flour by means of hydroalcoholic and ultrasound

Autores/as

  • Pedro Paulo Saldanha Coimbra Laboratório de Bioativos, Programa de Pós-Graduação em Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro
  • Carlos Wanderlei Piller de Carvalho Embrapa Agroindústria de Alimentos
  • Cristina Yoshie Takeiti Embrapa Agroindústria de Alimentos
  • Édira Castello Branco de Andrade Gonçalves Laboratório de Bioativos, Programa de Pós-Graduação em Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro. http://orcid.org/0000-0002-4802-0575

Palabras clave:

solid-liquid extraction, physical extraction, vegetable residues

Resumen

There is an increasing interest for the extraction of bioactive compounds from vegetable residues by greener methods as ultrasound-assisted extraction. The aim of this study was to extract polyphenols applying a multi cyclic hydroalcoholic extraction (HAE) or ultrasound-assisted extraction (UAE) on the Fruit and Vegetables Flour (FVF), followed by spray drying. The UAE greatly modified the microstructure of the FVF, increasing the release of polyphenols in approximately 215-300% on first cycle of extraction. The total polyphenol content (TPC) varied from 76.28 ± 2.17 to 92.32 ± 5.79 mg GAE.g-1 FVF for HAE and 113.02 ± 2.71 to 134.48 ± 1.66 mg GAE.g-1 FVF. The capsules had TPC varied from 0.54 ± 0.04 to 1.92 ± 0.04 mg GAE.g-1 of powder, with spherical morphology. The multi cyclic UAE extracted approximately 330% more polyphenols from FVF previous reported data demonstrating that FVF have higher antioxidant potential to be explored.

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Citas

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Publicado

2021-12-09

Número

Vol. 3 Núm. 3 (2021): SEMEAR: Revista de Alimentação, Nutrição e Saúde

Sección

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SEMEAR: Revista de Alimentação, Nutrição e Saúde

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