Abstract
The extraction process of bioactive compounds from grape and apple pomaces was optimized using a response surface methodology to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic content, antioxidant activity by radical scavenging 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method and individual phenolics by high performance liquid chromatography (HPLC). Optimizing suggests that the best condition for total phenolic and gallic acid extraction from grape pomace was obtained in intermediate level (60% ethanol, 60 °C, 30 min) while 80% ethanol, 75 °C and 39 min was more efficient for p-coumaric acid extraction. For apple pomace the extract obtained with 50% ethanol at 75 °C and 39 minutes was more active by DPPH method and content of caffeic acid. Therefore, these abundant and inexpensive agro-industrial residues produced in Southern Brazil, are an important source of bioactive compounds that may be used as antioxidant substances in food and pharmaceutical industries.
Highlights
Phenolic compounds in food have received especial attention due to their beneficial effects to human health.[1,2] Most of the biological properties of phenolics are related to their antioxidant activity
Optimization by Response surface methodology (RSM) was carried out to verify that the independent variables-temperature (X1), time (X2) and ethanol concentration (X3)-significantly influenced the process of extraction of phenolic compounds and antioxidant activity present in Ethanolic extract of grape pomace (EEGP) and ethanolic extract of apple pomace (EEAP)
Influence was verified through the responses obtained in the analysis of total phenolic content (TPC), antioxidant activity by diphenyl-1-picrylhydrazyl hydrate (DPPH) radical scavenger method and determination of phenolic compounds by high performance liquid chromatography (HPLC) for both extracts
Summary
Phenolic compounds in food have received especial attention due to their beneficial effects to human health.[1,2] Most of the biological properties of phenolics are related to their antioxidant activity They are able to scavenge free radicals as reactive species of nitrogen and oxygen, naturally produced during aerobic metabolism.[3,4] Studies have shown that daily consumption of antioxidants can protect the body against many diseases as cancers and cardiovascular diseases.[2]. It is estimated that only 20% of fruit weight is used and the remaining is discarded[9,10]
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