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      Optimization of the antioxidant polyphenolic compounds extraction of yellow passion fruit seeds ( Passiflora edulis Sims) by response surface methodology

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          Abstract

          The conditions for the solid–liquid extraction of the antioxidant polyphenol compounds from yellow passion fruit seeds were optimized by response surface methodology with the following variables as the extraction parameters: extraction time (12.8–147.2 min), ethanol concentration (13–97%), and temperature (16.4–83.6 °C). The polyphenol content and antioxidant capacity, which were assessed by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity, β-carotene bleaching assay, and ferric reducing antioxidant power assay, were considered dependent variables. The association of the dependent variables was effective for explaining the effect of the independent variables within a determination coefficient (R 2) range of 0.88–0.96. A moderate-to-strong correlation for the polyphenol content and antioxidant capacity by the investigated methods was established, and optimized conditions were employed to maximize this response. Extraction was carried out at 80 °C using 70% ethanol concentration for 30 min, which was the most efficient condition to obtain an extract with high concentrations of polyphenolic compounds (3.12 g gallic acid equivalent/100 g seed dry basis) and a strong antioxidant capacity. The stilbene piceatannol was the major compound identified by liquid chromatography-electrospray ionization-tandem mass spectrometry (3.68 g/100 g seed dry basis). These results reinforce that agro-industrial waste demonstrates potential as a source of bioactive compounds, with implications in human health as well as in food and chemical industries.

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          The online version of this article (doi:10.1007/s13197-017-2813-3) contains supplementary material, which is available to authorized users.

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          Author and article information

          Contributors
          +55 30913688 , f.carvalhs@gmail.com
          Journal
          J Food Sci Technol
          J Food Sci Technol
          Journal of Food Science and Technology
          Springer India (New Delhi )
          0022-1155
          0975-8402
          8 September 2017
          October 2017
          : 54
          : 11
          : 3552-3561
          Affiliations
          [1 ] ISNI 0000 0004 1937 0722, GRID grid.11899.38, Department of Food Science and Experimental Nutrition, , University of São Paulo, ; Av. Professor Lineu Prestes, 580, Bloco 14, São Paulo, São Paulo 05508-900 Brazil
          [2 ] ISNI 0000 0001 2237 7915, GRID grid.467095.9, Departament of Food Technology, , Federal University of the State of Rio de Janeiro, ; Av. Pasteur, 296, Rio de Janeiro, Rio de Janeiro 22290-180 Brazil
          Article
          PMC5629164 PMC5629164 5629164 2813
          10.1007/s13197-017-2813-3
          5629164
          29051650
          e50f844c-9509-42e7-8356-f2e454369a35
          © Association of Food Scientists & Technologists (India) 2017
          History
          : 5 August 2017
          : 15 August 2017
          Categories
          Original Article
          Custom metadata
          © Association of Food Scientists & Technologists (India) 2017

          Piceatannol, Passiflora edulis Sims,Response surface methodology,Polyphenol extraction,Agro-industrial waste

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