Otimização Da Extração De Compostos Fenólicos Da Casca De Manga (Tommy Atkins) Utilizando Processo Assistido Por Ultrassom

Abstract

<p>A casca de manga é considerada um resíduo da indústria de alimentos, rico em compostos fenólicos e o ultrassom tem se destacado entre as técnicas tradicionais na extração destes compostos. O principal objetivo deste trabalho é discutir os parâmetros que influenciam na extração de compostos fenólicos da casca de manga por ultrassom. Para esse fim, concentração de álcool etílico (30, 50 e 70%), temperatura (40, 50 e 60 °C) e tempo (30, 40 e 50 minutos) foram avaliados, por meio do planejamento de Box-Behnken. Os resultados mostraram que todas as variáveis avaliadas apresentaram efeito positivo na extração de compostos fenólicos, exceto a interação tempo e a concentração de etanol. A cinética de extração em ultrassom foi realizada na condição otimizada (temperatura de 60 °C por 60 minutos e 50% álcool etílico) e comparada a extração realizada em banho com água, onde verificou-se a eficiência do ultrassom na extração do maior teor de compostos fenólicos da casca de manga. Adicionalmente pode-se verificar que a casca de manga é considerada uma fonte de compostos ativos e a utilização de ultrassom pode auxiliar na maior extração destes compostos.</p><p>Abstract</p><p>The mango peel is considered a waste of the food industry, rich in phenolic compounds and the ultrasound It has excelled between traditional techniques in the extraction of these compounds. The main objective of this paper is to discuss the parameters that influence the extraction of phenolic compounds of ultrasound mango peel. In order to do this, the ethyl alcohol concentration (30, 50 and 70%), temperature (40, 50 and 60 °C) and time (30, 40 and 50 minutes) were evaluated by means of the Box-Behnken planning. The results showed that all variables had a positive effect on the extraction of phenolic compounds, except the interaction between time and the concentration of ethanol. The ultrasound in extraction kinetics was carried out in optimized condition (temperature 60 ºC for 60 minutes and 50% ethanol) and compared the extraction performed in bath with water, which verified the ultrasound efficiency in the higher content extraction phenolic compounds of the mango peel. Additionally it can be seen that the mango peel is considered a source of active compounds and the use of higher ultrasound can aid in extraction of these compounds.</p>

<b>The effects of ultrasound-assisted extraction on polyphenolics compounds obtained from <i>Physalis angulata</i> using response surface approach

“…Literature reports similar behaviors which corroborates the results assessed in this work. For example, the positive influence of high temperature, also observed by Silva et al, (2016) and Guerra et al, (2016), may be due the increase of solubility and diffusivity as well as, a decrease in the viscosity of the phenolic compounds. Both effects improve the mass transfer and accelerate the extraction rates.…”

“…Regarding the ethanol percentage, Silva et al, (2016) and Guerra et al, (2016) also found a maximum amount of polyphenols extracted using 50% (v v -1 ) however, with positive effect of this variable probably due the different range studied. Finally, the cited authors found a maximum yield of polyphenol of 1225.7 and 2125.31 mg GAE 100 g -1 , however, was adopted a concentration lower than this work (around 0.005 and 0.0025 g mL -1 , respectively).…”

“…Indeed, the propagation of ultrasound waves results in the cavitation phenomena, which accelerates the diffusion and consequently the mass transfer (Hu et al, 2012). Currently, there are many researches involving the use of ultrasound in the extraction of polyphenols (Silva, Garcia, & Franciscato, 2016;Guerra, Garcia, & Silva, 2016;Lazar, Talmaciu, Volf, & Popa, 2016;Jovanović et al, 2017) however, it is desirable more discussion about variables involved in the extraction process (as solid-liquid ratio, pressure, temperature, solvent concentration, ultrasound power) to contribute with the results at separation process field. Within this framework, we studied the effects of process parameters on the recovery of total polyphenols and specific compounds (flavonoids and phenolic acids) from Physalis angulata obtained by ultrasound-assisted extraction.…”

Ultrasonic assisted extraction to obtain bioactive, antioxidant and antimicrobial compounds from marcela

“…In relation to flavonoids, increased temperature had a positive influence. In another study, GUERRA et al (2016) verified that the optimum operating condition for obtaining phenolic compounds in Tommy atkins bark is at a temperature of 60°C. TABARAKI et al (2012) also reported that temperature influenced the extraction process; heat makes the cell wall more permeable, increasing the solubility of the compounds and the diffusion coefficient of the solvent.…”

Ultrasound‐assisted extraction of phenolic compounds and soluble sugars from the stem portion of peach palm

“…In order to obtain a high content of phenolic compounds and soluble sugars, it was found that the linear effect of the time variable had a positive effect ( p < .05) in UAE. Studies of UAE realized by Dranca and Oroian (2016) and Guerra, Garcia, and Silva (2016) showed that the longer time, 15–45 min, and 30–60 min, increased the extraction of phenolic compounds from eggplant peel (~ 11%) and mango peel (~ 8%), respectively. For sugars, Polachini et al.…”