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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.identifier.isbn1873-7145pt
dc.typeArtigo de Periódicopt_BR
dc.titleSequential High Pressure Extractions Applied To Recover Piceatannol And Scirpusin B From Passion Fruit Bagassept_BR
dc.contributor.authorViganopt_BR
dc.contributor.authorJ; Aguiarpt_BR
dc.contributor.authorAC; Moraespt_BR
dc.contributor.authorDR; Jarapt_BR
dc.contributor.authorJLP; Eberlinpt_BR
dc.contributor.authorMN; Cazarinpt_BR
dc.contributor.authorCBB; Marosticapt_BR
dc.contributor.authorMR; Martinezpt_BR
dc.contributor.authorJpt_BR
unicamp.author.emailjulian@fea.unicamp.brpt_BR
dc.subjectPassion Fruit Wastept_BR
dc.subjectPressurized Liquid Extractionpt_BR
dc.subjectSupercritical Fluid Extractionpt_BR
dc.subjectMass Spectrometrypt_BR
dc.subjectPiceatannolpt_BR
dc.description.abstractPassion fruit seeds are currently discarded on the pulp processing but are known for their high piceatannol and scirpusin B contents. Using pressurized liquid extraction (PLE), these highly valuable phenolic compounds were efficiently extracted from defatted passion fruit bagasse (DPFB). PLE was performed using mixtures of ethanol and water (50 to 100% ethanol, w/w) as solvent, temperatures from 50 to 70 degrees C and pressure at 10 MPa. The extraction methods were compared in terms of the global yield, total phenolic content (TPC), piceatannol content and the antioxidant capacity of the extracts. The DPFB extracts were also compared with those from non-defatted passion fruit bagasse (nDPFB). Identification and quantification of piceatannol were performed using UHPLC-MS/MS. The results showed that high TPC and piceatannol content were achieved for the extracts obtained from DPFB through PLE at 70 degrees C and using 50 and 75% ethanol as the solvent. The best PLE conditions for TPC (70 degrees C, 75% ethanol) resulted in 55.237 mg GAE/g dried and defatted bagasse, whereas PLE at 70 degrees C and 50% ethanol achieved 18.590 mg of piceatannol/g dried and defatted bagasse, and such yields were significantly higher than those obtained using conventional extraction techniques. The antioxidant capacity assays showed high correlation with the TPC (r > 0.886) and piceatannol (r > 0.772). The passion fruit bagasse has therefore proved to be a rich source of piceatannol and PLE showed high efficiency to recover phenolic compounds from defatted passion fruit bagasse. (C) 2016 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofFood Research Internationalpt_BR
dc.publisher.cityAMSTERDAMpt_BR
dc.publisherELSEVIER SCIENCE BVpt_BR
dc.date.issued2016pt_BR
dc.identifier.citationFood Research International. ELSEVIER SCIENCE BV, n. 85, p. 51 - 58.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume85pt_BR
dc.description.issuenumberpt_BR
dc.description.firstpage51pt_BR
dc.description.lastpage58pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.wosidWOS:000379634300007pt_BR
dc.identifier.doi10.1016/j.foodres.2016.04.015pt_BR
dc.identifier.urlhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0963996916301442pt_BR
dc.description.sponsorshipFAPESP [2014/00372-8, 2013/02203-6]pt_BR
dc.description.sponsorshipCAPES [2952/2011]pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.date.available2016-12-06T18:30:52Z-
dc.date.accessioned2016-12-06T18:30:52Z-
dc.description.provenanceMade available in DSpace on 2016-12-06T18:30:52Z (GMT). No. of bitstreams: 1 000379634300007.pdf: 645636 bytes, checksum: 538f523c73daeb17f39a27b59a79014a (MD5) Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/320150-
dc.description.conferencelocationpt_BR
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