首页|Uvaia (Eugenia pyriformis Cambess) residue as a source of antioxidants: An approach to ecofriendly extraction

Uvaia (Eugenia pyriformis Cambess) residue as a source of antioxidants: An approach to ecofriendly extraction

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  • NSTL
  • Elsevier
Aqueous ultrasound assisted extraction, followed by membrane concentration, was first used to concentrate the bioactive compounds of Uvaia residue (seed and peel). The extract, obtained under ideal conditions of 40 degrees C, 2.5 min, and 40% of amplitude, was concentrated using reverse osmosis, and presented relatively low fouling (39%). At the end of the sequential processes, a concentrate (CF) was obtained with an increase of 6.2 times for phenolics (332.22 mg GAE/100 g), and 7.8 times for total flavonoids (1300.18 mg/100 g) compared to the initial extract (RS). A significant increase was observed by HPLC-DAD/UV-vis for the concentration of compounds. Fifteen compounds were putatively identified by UHPLC-QTOF-MS/MS. The obtained concentrate was produced naturally, which can be used as a source of antioxidants in the development of functional food formulations, nutraceuticals or also by pharmaceutical industries.

Eugenia pyriformis CambessPhenolic compoundsAntioxidant activityFlavonoidsUHPLC-QTOF-MS/MS

Rodrigues, Leticia Misturini、Romanini, Edilson Bruno、Silva, Evandro、Pilau, Eduardo Jorge、Da Costa, Silvio Claudio、Madrona, Grasiele Scaramal

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Univ Estadual Maringa, Dept Food Sci, Av Colombo 5790, BR-87020900 Maringa, Parana, Brazil

Univ Estadual Maringa, Dept Chem, Lab Biomol & Mass Spectrometry, 5790 Av Colombo 5790, BR-87020900 Maringa, Parana, Brazil

Univ Estadual Maringa, Dept Biochem, Av Colombo 5790, BR-87020900 Maringa, Parana, Brazil

Univ Estadual Maringa, Dept Food Engn, Av Colombo 5790, BR-87020900 Maringa, Parana, Brazil

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2021

10.1016/j.lwt.2020.110785

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.138
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