Microwave‐assisted extraction of mucilage from juá: Characterization and antioxidant activity

Abstract

Microwave‐assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide composition and antioxidant activity of the mucilage from juá fruits from different regions of Caatinga were investigated. The fruits from Agreste Paraibano showed the highest mucilage extraction yield (18.64%) compared to that of fruits from Mata Paraibana (MP) (12.37%), Borborema (BB) (11.47%), and Sertão Paraibano (8.31%) (p < 0.05). Glucose (32.8%–50.8%) and arabinose (19.3%–32.9%) were the main monosaccharides found in juá mucilage. The mucilage from fruits in the MP presented the highest antioxidant activity in the 2,2‐diphenyl‐1‐picrylhydrazyl and oxygen radical absorbance capacity assays. Our results demonstrated the potential for the future exploration and application of juá mucilage in the food industry.Practical ApplicationJuá (Ziziphus joazeiro Mart.) mucilage contains phenolic compounds and antioxidant activity, and its extraction by MAE is efficient, as it contributed to a higher yield.