Ultrasound-assisted extraction of compounds from the peach palm heart BY-product (Median sheath)

Authors

DOI:

https://doi.org/10.17765/2176-9168.2023v16n2e10953

Keywords:

Antioxidant activity, Cavitation, Phenolic compounds, Soluble sugars

Abstract

This study aimed to evaluate the effect of ultrasound-assisted extraction (UAE) in obtaining soluble sugars (SS) from the peach palm by-product and to characterize the extract obtained in terms of phenol composition and antioxidant potential. The effect of the sample/solvent ratio on the extraction of AS was evaluated, then a Box-Behnken experimental design was applied to evaluate the effect of the independent variables (pH, temperature and time). Conventional extraction in an orbital shaker (EOS) was conducted for comparative purposes. The aqueous extracts were also characterized in terms of phenolic content and composition and antioxidant activity. The solubility of sugars in water was higher in the sample/water ratio of 2.5 mg mL-1. Based on the responses of the experimental design adopted, it was found that SA was obtained at pH = 4.0, temperature of 35 ºC and extraction time of 5 minutes, which resulted in the removal of 16.44 g 100 g-1 of AT. Furthermore, the UAE method was more effective in removing SS (15.23 g 100 g-1) and total phenolic compounds (308.51 mg 100 g-1) compared to the orbital agitation extraction method (EOS). However, in relation to antioxidant activity, the ABTS+ FRAP methods did not show a significant difference between UAE and EOS. It was possible to detect five phenolic acids presents in the middle sheath of the peach palm heart, whose contents were similar in the extractions performed by UAE and EOS.

Author Biographies

Isabella Carolina Zampar, Universidade Estadual de Maringá – UEM

Mestrado em Ciências Agrárias pela Universidade Estadual de Maringá (UEM), departamento de Ciências Agronômicas, câmpus regional de Umuarama (PR), Brasil.

Gabriella Giovana Zampar, Universidade Estadual de Maringá – UEM

Mestrado em Ciências Agrárias pela Universidade Estadual de Maringá (UEM), Departamento de Ciências Agronômicas, câmpus regional de Umuarama (PR), Brasil.

Natália Stevanato, Universidade Estadual de Maringá – UEM

Mestrado em Bioenergia pela Universidade Estadual de Maringá (UEM), departamento de engenharia química, Maringá (PR), Brasil.

Beatriz Cervejeira Bolanho Barros, Universidade Estadual de Maringá – UEM, Departamento de Ciências Agronômicas, Campus de Umuarama

Doutorado em Ciência e Tecnologia em Alimentos pela Universidade Estadual de Londrina (UEL). Professor Adjunto da Universidade Estadual de Maringá, Câmpus regional de Umuarama (PR), Brasil.

Camila da Silva, Universidade Estadual de Maringá - UEM

Doutorado em Engenharia Química pela Universidade Estadual de Maringá (UEM). Professor Adjunto da Universidade Estadual de Maringá, câmpus regional de Umuarama (PR), Brasil.

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Published

2023-06-30

How to Cite

Zampar, I. C. ., Zampar, G. G., Stevanato, N., Barros, B. C. B. ., & Silva, C. da. (2023). Ultrasound-assisted extraction of compounds from the peach palm heart BY-product (Median sheath). Revista Em Agronegócio E Meio Ambiente, 16(2), 1–20. https://doi.org/10.17765/2176-9168.2023v16n2e10953

Issue

Vol. 16 No. 2 (2023): abr./jun.

Section

Tecnologias Limpas

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