Department of Food and Nutrition, University of Campinas - UNICAMP, Campinas 13083-862, SP, Brazil.
Department of Food Science, University of Campinas - UNICAMP, Campinas 13083-862, SP, Brazil.
Food Res Int. 2019 Oct;124:16-26. doi: 10.1016/j.foodres.2019.01.010. Epub 2019 Jan 8.
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.
树莓果皮含有丰富的生物活性化合物，如酚酸、类黄酮和花青素，通常被视为食品残渣。如今，由于生产成分的健康益处、环境问题和经济方面的原因，人们对从食品残渣中回收生物活性化合物产生了极大的兴趣。对于酚类化合物提取的成功，溶剂和 pH 值会影响这些化合物的回收。然而，评估使用不同弱酸回收生物活性化合物的研究很少。因此，本工作的目的是评估甲酸、乙酸和磷酸在提取溶剂中的添加以及将 pH 值调节至 1.0、2.0 和 3.0 对树莓果皮中生物活性化合物的回收和抗氧化能力的影响。提取物通过抗氧化能力（ORAC、FRAP）、总酚含量、单体花青素分析和液相色谱-质谱联用（LC-MS）进行定性分析。提取过程中使用的酸主要影响花青素的提取。在 pH 值为 1.0 时，甲酸对花青素（3.4mg/g 原料）的回收率和抗氧化能力（ORAC）（841µmol TE/g 原料）最好。
