Abstract
ABSTRACT Anthocyanins and phenolic compounds from fruits and vegetables can be extracted using emerging technologies such as ultrasound-assisted extraction. This study aimed to investigate the effect of temperature and ultrasonic power on the extraction of anthocyanins, phenolic compounds from the extracts of juçara pulp (Euterpe edulis M.). We also determined the antioxidant capacity of the extract and determined characteristics of the pulp. Bioactive compounds were extracted in an ultrasonic bath (25 kHz) at various temperatures (25, 32, 39, 46, 53 °C) and ultrasonic power (0, 360, 900 W). Juçara pulp had high total anthocyanin and phenolic content (298.86 ±27.68 mg cyanidin-3-glucoside/100 g and 1226.39 ±21.08 mg GAE/100 g on a wet basis, respectively). Cyanidin-3-rutinoside was the major anthocyanin in the extract, followed by cyanidin-3-glucoside, which were identified and quantified by high-performance liquid chromatography. For obtaining extracts rich in anthocyanins and phenolic compounds, we suggest that the extraction process should be performed at 25 °C without the application of ultrasonic waves. However, to obtain extracts with outstanding antioxidant capacity, an ultrasonic power of 360 W at a frequency of 25 kHz and a temperature of 25 °C should be used.
Highlights
The juçara palm (Euterpe edulis Martius), belonging to the family Arecaceae, is native to the Brazilian Atlantic Forest (Barroso et al, 2019) and can be found in the entire region starting from southern Bahia to the coast of RioGrande do Sul (Silva et al, 2013)
Physicochemical characterization and quantification of bioactive compounds found in juçara pulp
The physicochemical composition and the content of bioactive compounds in fruits can be affected by several factors, including fruit maturation, cultivation practices, geographical origin, harvest conditions, and storage processes (Borges et al, 2011b; Carvalho et al, 2020; Kim; Jeong; Lee, 2003)
Summary
The juçara palm (Euterpe edulis Martius), belonging to the family Arecaceae, is native to the Brazilian Atlantic Forest (Barroso et al, 2019) and can be found in the entire region starting from southern Bahia to the coast of RioGrande do Sul (Silva et al, 2013). Juçara is a round fruit with a single seed that contributes to up to approximately 70% of the mass of the fruit (Oliveira, 2002). This seed is covered by a thin, dark purple bark that can appear almost black because of the high concentration of anthocyanins (Garcia et al, 2019). Anthocyanins are phenolic compounds of the flavonoid class (López et al, 2018) They are natural pigments that, in addition to not having negative effects on health, such as those caused by some artificial pigments (Chen et al, 2017), confer protection against various diseases because of their antioxidant capacity (Jiang et al, 2020; Qin et al, 2018), and anti-inflammatory (Oliveira; Costa; Rocha, 2015), anticarcinogenic (Hogan et al, 2010; Priprem et al, 2017), and cardioprotective properties (Abdel-Moemin, 2011), which have been largely confirmed in vitro. Anthocyanins are used as natural food colorants (Garcia et al, 2019; Lima et al, 2019a; Saito et al, 2019)
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