Enhanced conditions to obtain a clarified purple araça (Psidium myrtoides) fruit extract

Abstract

This study evaluated the kinetics of extraction for bioactive compounds from purple araça fruit followed by the microfiltration process for extract clarification. The parametric study showed time (up to 60 min) and temperature (313, 333, 353, and 363 K) influences on the extraction of bioactive compounds from purple araça fruit. Extraction kinetics were adjusted to the second order kinetic model (R2 > 0.9871). The best extraction conditions were at 353 K for 45 min. Purple araça fruit extract presented total phenolic and flavonoid contents of 5.29 ± 0.12 mgGAE g−1 and 2.79 ± 0.09 mgRutin g−1, respectively, FRAP value of 21.77 ± 1.10 mgFeSO4 g−1 and DPPH antioxidant capacity of 48.85 ± 2.02%. Concentrations of gallic acid, (−)‐Epicatechin, and (−)‐Epigallocatechin were 132.01 ± 1.22, 127.03 ± 1.45, and 60.45 ± 0.59 μg g−1, respectively. The microfiltration process with an acetate cellulose membrane of 0.22 μm pore size was efficient for clarifying the purple araça fruit extract, with steady state flux of 4.17 × 10−6 m3s−1 m−2 and reductions in total solids from 2.83 ± 0.01 to 1.43 ± 0.02%, without significant reductions in the concentration of bioactive compounds. These results suggest the valorization of purple araça fruit as a promising source of bioactive compounds for cosmeceutical, pharmaceutical and food industries and application of the microfiltration process for clarification purposes.Practical ApplicationsPurple araça (Psidium myrtoides) is a tropical and exotic fruit with considerable concentration of bioactive compounds. The purple araça fruit extract presents higher concentration of bioactive compounds than other fruits from the same Psidium species, such as the guava fruit. Suggested aqueous extraction conditions are temperature and time of 80°C 45 min, respectively. The microfiltration process is then proposed for extract clarification, with substantial reductions in total solid concentration and turbidity, without reducing bioactive compound concentrations. Thus, the microfiltered purple araça fruit presents suitable characteristics to be used as a ready‐to‐drink product or to be submitted for further concentration processes.