Optimization of phenolic compounds extraction with antioxidant activity from açaí, blueberry and goji berry using response surface methodology

Abstract

The aim of this study was to determine the best extraction conditions of phenolic compounds present in açaí, blueberry and goji berry fruits using the response surface methodology (RSM). The phenolic compounds profile by high-performance liquid chromatography, antioxidant activity was also determined. A factorial 23 design was used to analyze the effect of the solvent (ethanol and water), time (30 and 60 min) and temperature (30 °C and 60 °C) on the extraction of total phenolic compounds (TPC) and activity antioxidant (AA). The variables time and temperature had a positive effect on antioxidant activity (AA) in their highest levels, 60 min and 60 °C, respectively. The solvent ethanol 800 g/mL was more efficient in TPC extracting with AA in all matrices. Rutin was present in high amounts in blueberry and goji berry, and the myricetin in açaí. The açaí showed higher in vitro antioxidant activity when extracted at 60 °C for 60 min. The high correlation coefficient (0.98) of global response (GR) showed that we can find out single and global response in research with multiple dependent variables. The GR analysis indicated the highest values of the TPC and AA when the fruits were extracted at 60°C for 60 min using ethanol as solvent and it was very useful for simplifying and improving the phenolic compounds extraction performance.

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

“…According to Yamaguchi et al (2015), among the phenolic compounds present in açaí, anthocyanins stand out as the main class, cyanidine-3-glucoside and cyanidine-3-rutinoside being the predominant forms, representing 30% of TPC, and being responsible for the purple color of the fruit. The monomeric anthocyanin content found in FDAP was lower (Table 1) than that reported by Moura et al (2018), who optimized anthocyanin extraction conditions from açaí pulp (410.24 mg/100 g (d.b.)) and blueberries (874.17 mg/100 g (d.b.)).…”

“…in Colombian pasteurized frozen açaí pulp. According to Moura et al (2018), the main phenolic compounds found in açaí were myricetin, epicatechin, catequin, and rutin, which are directly related to the antioxidant capacity of the fruit. According to Yamaguchi et al (2015), among the phenolic compounds present in açaí, anthocyanins stand out as the main class, cyanidine-3-glucoside and cyanidine-3-rutinoside being the predominant forms, representing 30% of TPC, and being responsible for the purple color of the fruit.…”

“…Garzón et al (2017) assessed the antioxidant activity through the DPPH method for Colombian açaí berries and reported 21,049 μmol trolox/100 g (d.b. ), and Moura et al (2018) reported an EC 50 of 0.62 mg/mL. The presence of antioxidants in a product or food is very important since these compounds are capable of inhibiting or decreasing the effects unleashed by free radicals, thus, preventing diseases, such as cancer, heart disease and cataract (Leopold, 2015).…”

Encapsulation and antibacterial studies of goji berry and garlic extract in the biodegradable chitosan

“…The goji berry fruit, which is also rich in minerals, contains 11 essential minerals and 21 trace minerals. [1][2][3][4][5] The taurine extracted from the goji berry fruit is involved in many physiological and biochemical events; such as cell membrane stabilization, antioxidation, detoxification, osmoregulation, neuromodulation, especially brain and retinal development. It is known that one of its most important features is its antioxidant effect, so it often plays a role in daily life and health practices.…”

Medium Optimization for Biobutanol Production From Palm Kernel Cake (PKC) Hydrolysate By Clostridium saccharoperbutylacetonicum N1-4

“…Additionally, medium optimization is required since it encourages the enhancement of biobutanol production, which can result in a lower production cost, resulting in a more cost-effective ABE fermentation, particularly when scaling up a butanol synthesis process. To further prove the efficacy of medium optimization, several successful applications have been proven for optimization for bioethanol production, pre-optimization alkaline protease production, and even for phenolic compounds extraction (Al-Shorgani et al, 2016;Sharma et al, 2017;de Moura et al, 2018). Generally, there are many types of strategies employed for medium optimization to improve the efficiency of the production medium such as central composite design (CCD), Box Behnken design, Plakett-burman design, Taguchi design, and even Response Surface Methodology (RSM) in which each design has its functional properties and advantages (Singh et al, 2017).…”