Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351325
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBochi, Vivian Caetano-
dc.contributor.authorunicampBarcia, Milene Teixeira-
dc.contributor.authorunicampGodoy, Helena Teixeira-
dc.typeArtigopt_BR
dc.titlePolyphenol extraction optimization from ceylon gooseberry (dovyalis hebecarpa) pulppt_BR
dc.contributor.authorBochi, Vivian Caetano-
dc.contributor.authorBarcia, Milene Teixeira-
dc.contributor.authorRodrigues, Daniele-
dc.contributor.authorSperoni, Caroline Sefrin-
dc.contributor.authorGiusti, M. Monica-
dc.contributor.authorGodoy, Helena Teixeira-
dc.subjectAntocianinaspt_BR
dc.subject.otherlanguageAnthocyaninpt_BR
dc.description.abstractOriginally from Asia, Dovyalis hebecarpa is a dark purple/red exotic berry now also produced in Brazil. However, no reports were found in the literature about phenolic extraction or characterisation of this berry. In this study we evaluate the extraction optimisation of anthocyanins and total phenolics in D. hebecarpa berries aiming at the development of a simple and mild analytical technique. Multivariate analysis was used to optimise the extraction variables (ethanol:water:acetone solvent proportions, times, and acid concentrations) at different levels. Acetone/water (20/80 v/v) gave the highest anthocyanin extraction yield, but pure water and different proportions of acetone/water or acetone/ethanol/water (with >50% of water) were also effective. Neither acid concentration nor time had a significant effect on extraction efficiency allowing to fix the recommended parameters at the lowest values tested (0.35% formic acid v/v, and 17.6 min). Under optimised conditions, extraction efficiencies were increased by 31.5% and 11% for anthocyanin and total phenolics, respectively as compared to traditional methods that use more solvent and time. Thus, the optimised methodology increased yields being less hazardous and time consuming than traditional methods. Finally, freeze-dried D. hebecarpa showed high content of target phytochemicals (319 mg/100 g and 1421 mg/100 g of total anthocyanin and total phenolic content, respectively)pt_BR
dc.relation.ispartofFood chemistrypt_BR
dc.relation.ispartofabbreviationFood chem.pt_BR
dc.publisher.cityAmsterdam pt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2014-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume164pt_BR
dc.description.firstpage347pt_BR
dc.description.lastpage354pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.eissn1873-7072pt_BR
dc.identifier.doi10.1016/j.foodchem.2014.05.031pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814614007353pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-10-20T12:55:33Z-
dc.date.accessioned2020-10-20T12:55:33Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-10-20T12:55:33Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-20T12:55:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351325-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordD. hebecarpapt_BR
dc.subject.keywordResponse surface methodologypt_BR
dc.subject.keywordSimplex lattice designpt_BR
dc.subject.keywordPhenolicpt_BR
dc.subject.keywordExtraction optimisationpt_BR
dc.identifier.source000339457500049pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-8490-1679pt_BR
dc.creator.orcid0000-0003-4339-5463pt_BR
dc.type.formArtigopt_BR
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