Nogueira Gabriela Mota, Cardoso Flávia Aparecida Reitz, Perdoncini Márcia Regina Ferreira Geraldo, da Silva Marcos Vieira, Rigobello Eliane Sloboda
Department of Food Engineering and Chemical Engineering, Federal University of Technology-Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
Heliyon. 2025 Jan 13;11(2):e41926. doi: 10.1016/j.heliyon.2025.e41926. eCollection 2025 Jan 30.
Buriti is a fruit rich in antioxidant compounds, and hydroalcoholic extracts were produced from its pulp to investigate the extraction conditions that result in the highest concentrations of bioactive compounds and maximum antioxidant capacity. The results showed considerable variation in the bioactive compound contents in the pulp: total phenolics (104.64-270.61 mg GAE 100 g-1), total flavonoids (17.74-60.46 mg EC 100 g), and total carotenoids (1.30-3.92 mg kg). The antioxidant capacity of the extracts, evaluated by DPPH, ABTS, and FRAP methods, ranged from 1.23 to 3.47 μmol ET g, 6.34-15.86 μmol ET g, and 4.74-11.95 μmol ET g, respectively, highlighting the broad diversity of antioxidant activities present in the extracts. Data modeling generated statistically significant mathematical models and contour graphs, which allowed the identification of the optimal extraction conditions for the compounds. Total carotenoids were most effectively extracted with 20 % buriti pulp, intermediate ethanol concentrations, and temperatures around 70 °C. All other bioactive compounds were more efficiently extracted with 5 % buriti pulp, intermediate ethanol concentrations, and temperatures close to 30 °C. The results confirmed the efficiency of the extractions and highlighted the excellent antioxidant potential of buriti pulp. Additionally, the analysis of the optimal regions for extracting antioxidant compounds from the pulp can be applied in future studies to optimize the extraction process, providing a solid foundation for using this fruit in industrial processes, such as the production of functional ingredients.
巴西莓是一种富含抗氧化化合物的水果，从其果肉中制备了水醇提取物，以研究能产生最高浓度生物活性化合物和最大抗氧化能力的提取条件。结果表明，果肉中生物活性化合物含量存在显著差异：总酚（104.64 - 270.61毫克没食子酸当量/100克）、总黄酮（17.74 - 60.46毫克儿茶素当量/100克）和总类胡萝卜素（1.30 - 3.92毫克/千克）。通过DPPH、ABTS和FRAP方法评估，提取物的抗氧化能力分别为1.23至3.47微摩尔Trolox当量/克、6.34 - 15.86微摩尔Trolox当量/克和4.74 - 11.95微摩尔Trolox当量/克，突出了提取物中抗氧化活性的广泛多样性。数据建模生成了具有统计学意义的数学模型和等高线图，从而能够确定化合物的最佳提取条件。使用20%的巴西莓果肉、中等乙醇浓度和70°C左右的温度能最有效地提取总类胡萝卜素。所有其他生物活性化合物用5%的巴西莓果肉、中等乙醇浓度和接近30°C的温度提取效率更高。结果证实了提取的效率，并突出了巴西莓果肉优异的抗氧化潜力。此外，从果肉中提取抗氧化化合物的最佳区域分析可应用于未来的研究，以优化提取过程，为在工业生产过程（如生产功能性成分）中使用这种水果提供坚实基础。
