Sequential process with bioadsorbents and microfiltration for clarification of pequi ( Caryocar brasiliense Camb.) fruit extract

Magalhães, Flávia de Santana; Cardoso, Vicelma Luiz; Reis, Miria Hespanhol Miranda

doi:10.1016/j.fbp.2018.02.003

Cited by 15 publications

(5 citation statements)

References 62 publications

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“…The partial pore blocking probably occurred because the particles in the feed solution presented sizes compatible to the membrane pore size. Similar behavior was reported by de Magalhães et al (2018) for the microfiltration of pequi (Caryocar brasiliensis Camb.) fruit extract using a microfiltration membrane of 0.22 μm pore size.…”

Section: Clarification Of Purple Araça Fruit Extract By Microfiltrasupporting

confidence: 86%

“…Morales et al (2019) applied the microfiltration process to reduce the turbidity of a Shiitake mushrooms extract. de Magalhães et al (2018) showed that the microfiltration process was efficient for pequi fruit extract clarification, with the maintenance of phenolic compounds in the permeate stream. Machado et al (2016) used a sequential microfiltration and nanofiltration process to clarify, purify and concentrate prebiotic sugars from artichoke extract.…”

Section: Introductionmentioning

confidence: 99%

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Enhanced conditions to obtain a clarified purple araça (Psidium myrtoides) fruit extract

Ferreira

Magalhães

Cardoso

et al. 2020

J Food Process Engineering

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This study evaluated the kinetics of extraction for bioactive compounds from purple araça fruit followed by the microfiltration process for extract clarification. The parametric study showed time (up to 60 min) and temperature (313, 333, 353, and 363 K) influences on the extraction of bioactive compounds from purple araça fruit. Extraction kinetics were adjusted to the second order kinetic model (R2 > 0.9871). The best extraction conditions were at 353 K for 45 min. Purple araça fruit extract presented total phenolic and flavonoid contents of 5.29 ± 0.12 mgGAE g−1 and 2.79 ± 0.09 mgRutin g−1, respectively, FRAP value of 21.77 ± 1.10 mgFeSO4 g−1 and DPPH antioxidant capacity of 48.85 ± 2.02%. Concentrations of gallic acid, (−)‐Epicatechin, and (−)‐Epigallocatechin were 132.01 ± 1.22, 127.03 ± 1.45, and 60.45 ± 0.59 μg g−1, respectively. The microfiltration process with an acetate cellulose membrane of 0.22 μm pore size was efficient for clarifying the purple araça fruit extract, with steady state flux of 4.17 × 10−6 m3s−1 m−2 and reductions in total solids from 2.83 ± 0.01 to 1.43 ± 0.02%, without significant reductions in the concentration of bioactive compounds. These results suggest the valorization of purple araça fruit as a promising source of bioactive compounds for cosmeceutical, pharmaceutical and food industries and application of the microfiltration process for clarification purposes.Practical ApplicationsPurple araça (Psidium myrtoides) is a tropical and exotic fruit with considerable concentration of bioactive compounds. The purple araça fruit extract presents higher concentration of bioactive compounds than other fruits from the same Psidium species, such as the guava fruit. Suggested aqueous extraction conditions are temperature and time of 80°C 45 min, respectively. The microfiltration process is then proposed for extract clarification, with substantial reductions in total solid concentration and turbidity, without reducing bioactive compound concentrations. Thus, the microfiltered purple araça fruit presents suitable characteristics to be used as a ready‐to‐drink product or to be submitted for further concentration processes.

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Section: Clarification Of Purple Araça Fruit Extract By Microfiltrasupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Enhanced conditions to obtain a clarified purple araça (Psidium myrtoides) fruit extract

Ferreira

Magalhães

Cardoso

et al. 2020

J Food Process Engineering

Self Cite

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“…Polyphenolic compounds (e.g., tannins) originating from tropical leaves or shrubs negatively impact methanogenic production by direct reduction of archaea population ( 32 ). However, during extraction of the oil from pequi pulp polyphenolic compounds were also identified ( 33 ). Therefore, the lower methane emission observed in lambs fed pequi oil in this work could be a result of the associative effects of certain fatty acids and polyphenolic compounds present in the oil that could contribute to the change in microbial populations and consequently decrease enteric CH 4 production.…”

Section: Discussionmentioning

confidence: 99%

Unconventional Vegetable Oils for a Reduction of Methanogenesis and Modulation of Ruminal Fermentation

et al. 2018

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The objective of this study was to evaluate the use of vegetable oils from plants grown in Brazil, first using the in vitro batch culture, and then evaluating the oil with methane (CH4) reducing potential in an in vivo experiment. The in vitro experiment was conducted as a completely randomized design using the seven contrasting oils. Treatments consisted of a control and 3 increasing concentrations (0, 1, 2, and 5% v/v) of oil added to a tifton 85 hay samples. All vegetable oils linearly decreased (P < 0.01) gas production after 24 h of incubation, with the greatest reduction when 5% of oil was included into the diet. Açaí and buriti had no effect of CH4 (% or mL/g DM incubated) however carrot, macaúba, basil, passionflower, and pequi oil all linearly decreased (P < 0.01) CH4 production with increasing inclusion rate of oil. Pequi oil resulted in the largest decrease in CH4 production (mL/g DM incubated) after 24 h of in vitro incubation. The objective of the in vivo experiment was to evaluate the effects of pequi oil on nutrient digestibility, CH4 production, and rumen fermentation parameters in wethers fed a hay-based diet. The experiment was conducted as a 2 × 2 Latin Square design using 4 Dorper wethers (63.4 ± 1.46 kg body weight). There were 2 experimental periods of 21 d each, with d 1–14 used for diet adaptation and d 15–21 for measurements and collections. The treatments consisted of a control diet and pequi oil fed at 70 g per animal per day. The addition of pequi oil to the diet had no effect on feed intake or the digestibility of nutrients, however there was a numerical decrease in the population of cellulolytic bacteria. There was a tendency (P = 0.06) for pequi oil addition to decrease CH4 production (g/d) by 17.5%. From this study, we can conclude that pequi oil may be used as a suitable oil for reducing CH4 production from ruminants, with no negative effects on intake or digestibility.

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“…Obtaining bioactive compounds from the vegetal matrices is traditionally carried out by extraction and concentration processes (Magalhães, Cardoso, & Reis, 2018). Organic solvents are the most widely used.…”

Section: Introductionmentioning

confidence: 99%

Influence of the extraction process on the antioxidant capacity of pequi pulp extracts

Pinheiro

Okumura

Silva

et al. 2021

RSD

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The effect of the extraction procedure on the antioxidant capacity of extracts of pequi pulp: aqueous (AQ), alcoholic (ALC) and acetomethyl (AM), obtained respectively by the solvents water, ethanol and methanol followed by acetone, was investigated. Antioxidant action was expressed by the antioxidant capacity coefficient (K) obtained by the electrochemical test (DPV) at different pH values, and in trolox equivalent (TEAC), through DPV (pH 7.15) and ABTS and DPPH spectrophotometric assays. Total carotenoid and phenolic contents were also determined. Through Principal Components and Cluster analysis, there was a greater similarity of K between AM, trolox and gallic acid, AQ and L-ascorbic acid, and ALC and β-carotene, irrespective of pH. Through Cluster analysis, the greatest K differentiation was at pH 2.20. In general, AM showed better antioxidant action (TEAC). AQ and ALC showed the highest phenolic and carotenoids content, respectively. The extraction method influenced the content of bioactive compounds in the pequi extracts and, therefore, their antioxidant capacity.

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Sequential process with bioadsorbents and microfiltration for clarification of pequi ( Caryocar brasiliense Camb.) fruit extract

Cited by 15 publications

References 62 publications

Enhanced conditions to obtain a clarified purple araça (Psidium myrtoides) fruit extract

Enhanced conditions to obtain a clarified purple araça (Psidium myrtoides) fruit extract

Unconventional Vegetable Oils for a Reduction of Methanogenesis and Modulation of Ruminal Fermentation

Influence of the extraction process on the antioxidant capacity of pequi pulp extracts

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