Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| _version_ | 1876453329778769920 |
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| author | Renata Araújo Milanez de Sena ANDRADE |
| author_facet | Renata Araújo Milanez de Sena ANDRADE |
| contents | Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues Renata Araújo Milanez de Sena ANDRADE Maria Inês Sucupira MACIEL Andrelina Maria Pinheiro SANTOS Enayde de Almeida MELO Agrociencias Polyphenols cashew apple residue antioxidant capacity factorial experimental design The goal of this study was to determine the chemical composition of cashew apples agro-industrial residue and optimize the process of polyphenols extraction in this residue. The extraction process conditions were defined using a 24-1 fractional factorial experimental design using acetone and methanol as solvents. The independent variables were: time (30 to 90 min), temperature (30 to 50 °C), solvent concentrations (50% to 90%), agitation speed (100 to 300 rpm); the dependent variables were: total phenolic content and DPPH scavenging capacity. The optimized process was carried out by applying the Central Composite Rotational Design (CCRD) considering the results obtained with the 24-1 fractional factorial experimental design. The residue presented bioactive compounds in its composition, with emphasis on the content of total phenolic compounds (1975.64 mg/ 100 g). The extraction process was not affected by methanol; however, acetone affected the amounts of extracted phytochemicals. Extracts with high levels of polyphenols and strong DPPH scavenging capacity (> 80%) were obtained using 55% acetone, 30 minutes, 30 °C, and 150 rpm. The results showed that cashew apple residue is a potential natural source of bioactive compounds with strong antioxidant capacity. These compounds could be used partially or totally to replace synthetic antioxidants. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395941535019 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.35 |
| format | Artículo científico |
| id | redalyc_395941535019 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues Renata Araújo Milanez de Sena ANDRADE Agrociencias Polyphenols cashew apple residue antioxidant capacity factorial experimental design Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues Renata Araújo Milanez de Sena ANDRADE Maria Inês Sucupira MACIEL Andrelina Maria Pinheiro SANTOS Enayde de Almeida MELO Agrociencias Polyphenols cashew apple residue antioxidant capacity factorial experimental design The goal of this study was to determine the chemical composition of cashew apples agro-industrial residue and optimize the process of polyphenols extraction in this residue. The extraction process conditions were defined using a 24-1 fractional factorial experimental design using acetone and methanol as solvents. The independent variables were: time (30 to 90 min), temperature (30 to 50 °C), solvent concentrations (50% to 90%), agitation speed (100 to 300 rpm); the dependent variables were: total phenolic content and DPPH scavenging capacity. The optimized process was carried out by applying the Central Composite Rotational Design (CCRD) considering the results obtained with the 24-1 fractional factorial experimental design. The residue presented bioactive compounds in its composition, with emphasis on the content of total phenolic compounds (1975.64 mg/ 100 g). The extraction process was not affected by methanol; however, acetone affected the amounts of extracted phytochemicals. Extracts with high levels of polyphenols and strong DPPH scavenging capacity (> 80%) were obtained using 55% acetone, 30 minutes, 30 °C, and 150 rpm. The results showed that cashew apple residue is a potential natural source of bioactive compounds with strong antioxidant capacity. These compounds could be used partially or totally to replace synthetic antioxidants. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395941535019 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.35 |
| title | Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues |
| topic | Agrociencias Polyphenols cashew apple residue antioxidant capacity factorial experimental design |
| url | https://www.redalyc.org/articulo.oa?id=395941535019 |