Please use this identifier to cite or link to this item:
|Title:||Pressurized liquid extraction of bioactive compounds from blackberry (rubus fruticosus l.) residues: a comparison with conventional methods|
|Author:||Machado, Ana Paula Da Fonseca|
Pasquel-Reátegui, José Luis
Barbero, Gerardo Fernández
|Abstract:||Extracts with antioxidant compounds were obtained from residues of blackberries (Rubus fruticosus L.) through pressurized liquid extraction (PLE). The influence of solvent type (water, acidified water pH = 2.5, ethanol and ethanol + water 50% v:v) and temperature (60, 80 and 100 °C) on global yield (X0), total phenolics (TP), monomeric anthocyanins (MA) and antioxidant activity (AA) (by DPPH and ABTS) of the extracts was evaluated. Moreover, anthocyanins were identified and quantified by UHPLC-QToF-MS e UHPLC-UV-Vis, respectively. The best PLE condition was compared to conventional extractions (Soxhlet and maceration). Results showed positive influence of temperature on global yield, TP and AA. Ethanol + water as solvent at 100 °C was chosen as the best PLE condition, providing TP = 7.36 mgGAE/g fresh residue, MA = 1.02 mg C3GE/g fresh residue, AA = 76.03 μmol TE/g fresh residue and X0 = 6.33%. Excepting MA, all other results were over those of conventional extractions. Four anthocyanins were identified by UHPLC in the extracts, and their higher yields were achieved with acidified water as solvent at 60 and 80 °C. PLE has proved to be a promising alternative to recover bioactive compounds from blackberry residues, as well as other food by-products|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.