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Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination.
Machado, Ana Paula Da Fonseca; Pereira, Ana Luiza Duarte; Barbero, Gerardo Fernández; Martínez, Julian.
Affiliation
  • Machado APDF; UNICAMP - University of Campinas, College of Food Engineering, Department of Food Engineering, Campinas, São Paulo 13083-862, Brazil. Electronic address: anapfmachado@hotmail.com.
  • Pereira ALD; UNICAMP - University of Campinas, College of Food Engineering, Department of Food Engineering, Campinas, São Paulo 13083-862, Brazil. Electronic address: luizadp12@gmail.com.
  • Barbero GF; UCA - University of Cádiz, Faculty of Sciences, Department of Analytical Chemistry, Puerto Real, Cádiz, C.P 11510, Spain. Electronic address: gerardo.fernandez@uca.es.
  • Martínez J; UNICAMP - University of Campinas, College of Food Engineering, Department of Food Engineering, Campinas, São Paulo 13083-862, Brazil. Electronic address: julian@unicamp.br.
Food Chem ; 231: 1-10, 2017 Sep 15.
Article in En | MEDLINE | ID: mdl-28449984
This work investigated the extraction efficiency of polyphenols (anthocyanins) from blackberry, blueberry and grumixama residues using combined ultrasonic assisted extraction (UAE) and pressurized liquid extraction (PLE) (UAE+PLE). The performance of UAE+PLE was compared to those achieved by the isolated PLE and UAE methods and conventional Soxhlet extraction. The effects of the extraction methods and solvents (acidified water pH 2.0, ethanol+water 50% v/v and ethanol+water 70% ethanol v/v) on total phenolics content, anthocyanin composition and antioxidant capacity of extracts were investigated by a full factorial design. The extraction efficiency for total phenolics and antioxidant capacity in decreasing order was: UAE+PLE>PLE≈Soxhlet>UAE, and for anthocyanins it was: Soxhlet≈UAE>UAE+PLE>PLE, using hydroethanolic mixtures as solvents. Extractions with acidified water and ultrasound were not effective to recover phenolics. Two, four and fourteen anthocyanins were identified in the extracts from grumixama, blackberry and blueberry, respectively.
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Full text: 1 Database: MEDLINE Main subject: Vaccinium myrtillus / Rubus / Eugenia / Anthocyanins Type of study: Prognostic_studies Country/Region as subject: America do sul / Brasil Language: En Journal: Food Chem Year: 2017 Type: Article

Full text: 1 Database: MEDLINE Main subject: Vaccinium myrtillus / Rubus / Eugenia / Anthocyanins Type of study: Prognostic_studies Country/Region as subject: America do sul / Brasil Language: En Journal: Food Chem Year: 2017 Type: Article