Valorization of peach palm by-product through subcritical water extraction of soluble sugars and phenolic compounds

Abstract

The aim of this study was to evaluate the use of the peach palm by-product to obtain extracts rich in total phenolic compounds (TPC) and soluble sugars (SS), using the subcritical water extraction (SWE) method. The results obtained by Box-Behnken factorial design showed that temperature and time variables have higher effect in the removal of TPC and SS, than pressure. At 100 bar, 130 °C and 90 min the highest extraction of SS (14.65 g 100 g−1) and TPC (921.50 mg 100 g−1) were achieved, ​​representing increases by factors of 1.2 and 2.5, respectively, when compared to the values obtained applying conventional extraction procedures: orbital and magnetic continuous stirring. In the extract obtained by SWE (100 bar, 130 °C and 90 min), highest values of antioxidant activity, fructose, glucose and phenolic acids were detected. Therefore, SWE can be used to promote the use and valorization of the peach palm by-product.