3 years ago

Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora)

Helena D.f.q. Barros, Andressa M. Baseggio, Célio F.f. Angolini, Gláucia M. Pastore, Cinthia B.b. Cazarin, Mario R. Marostica-junior

Publication date: Available online 8 January 2019

Source: Food Research International

Author(s): Helena D.F.Q. Barros, Andressa M. Baseggio, Célio F.F. Angolini, Gláucia M. Pastore, Cinthia B.B. Cazarin, Mario R. Marostica-Junior

Abstract

Jabuticaba peel presents a high content of bioactive compounds such as phenolic acids, flavonoids, and anthocyanins, normally considered as a food residue. Nowadays, there is a great interesting in the recovery of bioactive compounds from food residue due to health benefits of the ingredients produced, environmental issues and economic aspects. For the success of phenolic compounds extraction, the solvent and pH influence recovery of these compounds. However, studies that evaluate the use of different weak acids bioactive compounds recovery are scarce. Thus, the aim of the present work was to evaluate the effect of formic, acetic, and phosphoric acids addition in the extraction solvent, to adjust the pH to 1.0, 2.0 and 3.0, in bioactive compounds recovery and antioxidant capacity of jabuticaba peel. The extracts were analyzed as antioxidant capacity (ORAC, FRAP), total phenols content monomeric anthocyanin's and a qualitative analysis of phenolics by Liquid Chromatography with mass spectrometry (LC-MS). The kind of acid used in the extraction process affected mainly in the extraction of anthocyanins. The acid that presented a better recovery of anthocyanin (3.4 mg/g raw material) and a better antioxidant capacity (ORAC) (841 μmol TE/g raw material) was formic acid in pH 1.0.

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