Abstract
In this work, two methods based on microwave-assisted extraction techniques for the extraction of both anthocyanins and total phenolic compounds from açai have been developed. For that, a full factorial design (Box-Behnken design) has been used to optimize the following four variables: solvent composition (25–75% methanol in water), temperature (50–100 °C), pH (2–7), and sample/solvent ratio (0.5 g: 10 mL–0.5 g: 20 mL). The anthocyanins and total phenolic compounds content have been determined by ultra high-pressure liquid chromatography and Folin-Ciocalteu method, respectively. The optimum conditions for the extraction of anthocyanins were 38% MeOH in water, 99.63 °C, pH 3.00, at 0.5 g: 10 mL of ratio, while for the extraction of total phenolic compounds they were 74.16% MeOH in water, 99.14 °C, pH 5.46, at 0.5 g: 20 mL of ratio. Both methods have shown a high repeatability and intermediate precision with a relative standard deviation lower than 5%. Furthermore, an extraction kinetics study was carried out using extraction periods ranging from 2 min until 25 min. The optimized methods have been applied to açai-containing real samples. The results with such real samples have confirmed that both methods are suitable for a rapid and reliable extraction of anthocyanins and total phenolic compounds.
Highlights
Nowadays, the use of vegetables and fruits in the treatment and prevention of different chronic diseases, like cancer, based on their interesting antioxidant or anti-inflammatory properties, is increasing [1,2,3,4,5]
Açai (Euterpe oleracea Mart.) is a spherical dark drupe of a small size (1.0–1.8 cm) which is very appreciated for its nutritional content such as proteins, carbohydrates, fibers, and fats [7,8]; this is why native people from these regions have included it in their diet for centuries [9]
The aim of this research is to design a fast and reliable method to determine anthocyanins and total phenolic compounds in a particular açai containing raw material, i.e., commercial products as well as açai residues to be used in industries and laboratories
Summary
The use of vegetables and fruits in the treatment and prevention of different chronic diseases, like cancer, based on their interesting antioxidant or anti-inflammatory properties, is increasing [1,2,3,4,5]. Different studies have proven the significant properties of those species for the treatment of different diseases [6]. Açai (Euterpe oleracea Mart.) is a spherical dark drupe of a small size (1.0–1.8 cm) which is very appreciated for its nutritional content such as proteins, carbohydrates, fibers, and fats [7,8]; this is why native people from these regions have included it in their diet for centuries [9]. Agronomy 2020, 10, 179 studies have improved our knowledge on its composition and properties and have proven that açai is one of the fruit varieties with the richest natural antioxidants content. The antioxidant capacity and anti-inflammatory action of either açai pulp or açai juice have been studied in humans [13]
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