Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora)

Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

“…Measuring FRAP antioxidant activity consists of the capacity of the antioxidant compounds to reduce Fe 3+ to Fe 2+ , with this reaction being performed in an interval of 30 min [26]. According to Barros et al [12], this difference in behavior between the methods can be explained by the fact that few phenolic compounds, such as quercetin, cannot reduce Fe 3+ within 30 min, thus it does not enable its measurement within this interval, requiring a greater reaction time than 30 min for its total quantification, in addition to the fact that the reduction of iron may occur more quickly or does not depend on the type of solvent. Therefore, these two factors may explain why ethanol presented higher antioxidant activity than the other solvents.…”

“…Muñoz et al [27] evaluated the antioxidant capacity of green and roasted coffee by FRAP analysis and found values of 21.04 µmol TE/g and 23.25 µmol TE/g, respectively. Barros et al [12] found a value of 722 µmol TE/g in jabuticaba bark extract, where the extraction of bioactive compounds was also performed with ultrasound and the mixture of solvents water and ethanol as an extraction solution.…”

“…Therefore, the evaluation regarding the extracting solutions is very important, because the solubility of the phenolic compounds greatly depends on the chemical nature of the sample and the polarity of the solvent used to extract them, as the quantity of these compounds found in food is directly related to its antioxidant capacity [12]. Saada et al [30] found total flavonoid values of 2.58 mg CE/g using ethanol (100%) and 2.8 mg CE/g using an ethanol:water mixture (1:1), both by conventional extraction by maceration of the coffee silverskin and coffee ground by-products, respectively.…”

“…The extraction procedure is the most important step for recovering phenolic compounds from vegetables, directly affecting the yield of the bioactive compounds [11,12]. According to Wijngaard et al [13], different techniques are used to extract these compounds, as determined by conventional and non-conventional methods.…”

“…The recovery of bioactive compounds from different plant matrices, such as jaboticaba peel, grape pomaces, red araçá peel, silver, and coffee grounds, has already been reported in several studies. In this research, different extraction methods were used, such as conventional extraction by maceration and heat application as well as ultrasound-assisted extraction [12,[16][17][18][19].…”