Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using Response Surface Methodology

Abstract

Fruits of Euterpe oleracea (FEO) are currently known as elements that present a very high antioxidant activity (AAO), as measured by the Oxygen Radical Absorbance Capacity. They are particularly rich in total phenolics (TP) and total anthocyanins (TA). Response Surface Methodology was used to optimise the solvent extraction of phenolic antioxidants from FEO, using a second-order polynomial equation to describe the experimental data for TP, TA, and AAO. In order to determine the best solid-to-liquid ratio and time of extraction, some preliminary studies were conducted. A rotatable central composite design with three variables (ethanol proportion, hydrochloric acid concentration and temperature) was then used. The results showed a good fit to the proposed model (R(2)>0.89). TP and TA, as well as TA and AAO, showed significant correlations (P<0.05). The optimised conditions that maximized the yields of phenolic compounds (TP and TA) and AAO from FEO were: ethanol proportion between 70% and 80%, hydrochloric acid concentration between 0.065 and 0.074 mol/L and a temperature of 58 degrees C.

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

“…This situation may arise from coagulation of proteins at high levels of EtOH concentrations (Yang et al 2009). The findings obtained in this study are in agreement with the data proposed in the other studies reporting that yields increase up to a certain point then start to decrease (Wang et al 2013;Pompeu et al 2009;Yang et al 2009). The maximum predicted TP, NcA and Cat yields were obtained at 55, 56 and 59 % EtOH concentrations and for TA and Cy-3GR contents at 44, 43 % EtOH concentrations.…”

“…There are several drawbacks to use EtOH for extracting natural compounds from plant tissues such as its less extraction efficiency and difficulty to remove from media. However, EtOH is preferred in food processing systems as it is the least hazardous -toxic solvent (Abou-Arab et al 2011;Gould et al 2009;Nakamiya et al 2003) and considered as natural (Ferreira-Dias et al 2003) and safe for human consumption (Pompeu et al 2009;Dai and Mumper 2010). In all obtained extracts, individual anthocyanins and non-anthocyanin phenolics were determined by using HPLC equipped with UV/Vis PDA detector besides spectrophotometric TPC and TA analyses.…”

Optimization of Ultrasonic-Assisted Extraction of Flavonoid Compounds and Antioxidants from Alfalfa Using Response Surface Method

“…Heat could accelerate large amounts of compound dissolution [29]. In this experiment, different temperatures (30,40,50,60,70, and 80 °C) were chosen to study the effects on TFC, ABTS, and DPPH radical-scavenging capacities of the extracts from alfalfa, while other extraction conditions were the ratio of liquid to solid (50:1, mL/g), extraction time of 60 min, and ethanol concentration at 40%.…”

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

“…Recently Ruiz et al (2010) demonstrated that the content of flavonols and polyphenols in this fruit is approximately 32 ± 4mg of gallic acid/100g of the fruit. However, in order to identify and isolate these compounds it is necessary to consider many factors such as the murtilla type (Shene et al, 2009;Alfaro et al, 2013) and the extraction system applied and evaluate the solvent used, the temperature and time of extraction, the solid/liquid ratio, and the size of the particles (Cacace & Mazza, 2002Castañeda-Ovando et al, 2009;Pompeu et al, 2009). The aim of this study was to prepare hydroalcoholic extracts using two types of dehydrated murtilla (Ugni molinae Turcz.)…”