Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits

Abstract

This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts.

Comparison of Sonication with Maceration on Antioxidant Potency of Anthocyanin and Karotenoid of Tamarillo (Solanum betaceaum Cav.)

“…This result is consistent with what was reported by Rocha et al (2017), that blueberry fruit extraction using sonication method shows 27.87% higher total phenolic than using maceration. In lemon fruit, extraction using sonication method shows 6.5 times higher increase of total phenolic compared to using maceration (Žlabur et al, 2016).…”

“…Total phenolic was determined using folin ciocalteu and gallic acid standard refers to Rocha et al (2017). 200 µL sample solution (1000 µg/mL), is added with 1000 µL folin ciocalteau (10%).…”

“…This difference is caused by the difference of tamarillo parts being used, temperature and duration of sonication extraction. The sonication method that can produce higher amount of anthocyanin and carotenoid is supported by a research on blueberry fruit anthocyanin extraction using sonication, which can increase the total anthocyanin of 58.33% (Rocha et al, 2017). Sonication results can increase the total carotenoid in carrot juice of 3.15% (Jabbar et al, 2014).…”

Ultrasonic-extraction of phenolic compounds from Phyllanthus urinaria: optimization model and antioxidant activity

“…Ultrasonic-assisted extraction (UAE) is one of the rapid and efficient techniques due to its strong cavitation effect and mechanical function (Liu et al, 2015b;Ma et al, 2016;Rocha et al, 2017). Response surface methodology (RSM) is an effective mathematical and statistical tool (Balyan & Sarkar, 2017;He et al, 2016) for modeling and optimization of the extraction parameters and for investigation of the interaction between the extraction parameters (Balyan & Sarkar, 2017;He et al, 2016).…”

Identification of Fungal Pathogens of Mango and Soursop Fruits Using Morphological and Molecular Tools and Their Control Using Papaya and Soursop Leaf and Seed Extracts

“…e UAE process is capable of breaking cell membranes and walls, allowing greater solvent penetration into the matrix, reducing solvent consumption in combination with agitation and/or heat [20,21]. e efficiency of the UAE is generated by the effects of cavitation, which results from the creation, growth, and implosion of gas bubbles, which collapse when high pressures and temperatures occur, causing microfractures in the materials being cavitated.…”