Amazonian Bacuri (Platonia insignis Mart.) Fruit Waste Valorisation Using Response Surface Methodology

Abstract

Bacuri (Platonia insignis Mart) is a species from the Clusiaceae genus. Its fruit pulp is commonly used in South America in several food products, such as beverages, ice cream and candies. Only the pulp of the fruit is used, and the peels and seeds are considered waste from these industries. As a trioxygenated xanthone source, this species is of high interest for bioproduct development. This work evaluated the mesocarp and epicarp of bacuri fruits through different extraction methods and experimental conditions (pH, temperature and solvent) in order to determine the most effective method for converting this agro-industrial waste in a value-added bioproduct. Open-column procedures and HPLC and NMR experiments were performed to evaluate the chemical composition of the extracts, along with total phenols, total flavonoids and antioxidant activities (sequestration of the DPPH and ABTS radicals). A factorial design and response surface methodology were used. The best extraction conditions of substances with antioxidant properties were maceration at 50 °C with 100% ethanol as solvent for mesocarp extracts, and acidic sonication in 100% ethanol for epicarp extracts, with an excellent phenolic profile and antioxidant capacities. The main compounds isolated were the prenylated benzophenones garcinielliptone FC (epicarp) and 30-epi-cambogin (mesocarp). This is the first study analysing the performance of extraction methods within bacuri agro-industrial waste. Results demonstrated that shells and seeds of bacuri can be used as phenolic-rich bioproducts obtained by a simple extraction method, increasing the value chain of this fruit.

Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

“…Industrial processing transforms fruits into commercially attractive byproducts (such as juices, jams, jellies, pickles, and natural flavors) and also generates significant amounts of different wastes such as peel, seed, pomace, pulp, stem, and others not directly used in human food but discarded as waste. 8,52,53 Although reported differently by different researchers, this accounts for nearly half of the fruit by weight. For instance, the findings of Han et al, 13 found that papaya fruit processing generates a large amount of papaya waste in which seed waste constitutes up to 30% of the papaya by volume.…”

“…Global trade and processing of tropical fruits are increasing significantly 5,8,51 . The consumption of fresh fruits for their refreshing taste and nutritional value has been common for a long time but the use of processed fruit products has become a fashion and is expanding due to an increase in fruit processing and preserving technologies.…”

“…Global trade and processing of tropical fruits are increasing significantly. 5,8,51 The consumption of fresh fruits for their refreshing taste and nutritional value has been common for a long time but the use of processed fruit products has become a fashion and is expanding due to an increase in fruit processing and preserving technologies. Industrial processing transforms fruits into commercially attractive byproducts (such as juices, jams, jellies, pickles, and natural flavors) and also generates significant amounts of different wastes such as peel, seed, pomace, pulp, stem, and others not directly used in human food but discarded as waste.…”

“…Previous research has reported different amounts of waste and byproducts generated and discarded in the natural environment from fruit production and processing systems. According to a recent study by Isabela et al ., 7 Yamaguchi et al ., 8 Alzate Acevedo, 5 and Esparza et al 9 . fruit waste and byproducts account for 30–50% of total fruits weight whereas Ramirez‐Pulido et al 10 ,.…”

Efeitos bioquímicos do óleo de bacuri (platonia insignis) em camundongos machos

“…[6][7][8][9][10] Essa atividade está relacionada aos seus constituintes químicos com propriedades antioxidantes como a vitamina C (ácido ascórbico) evitaminaE (tocoferóis), flavonoides, antocianinas e polifenóis. 11 Outros benefícios do consumo do Bacuri estão relacionados a diversos fatores, sobretudo pelo teor de ácidos graxos. Neste sentido, o estudo fitoquímico relacionado às cascas do fruto indicam a presença de vários compostos como os ácidos palmítico, oleico, linoleico, esteárico, caprílico e mirístico, álcoois, hidrocarbonetos e ésteres.…”