Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature

Abstract

Anthocyanins and phenolic compounds from fruits and vegetables can be extracted using emerging technologies such as ultrasound-assisted extraction. This study aimed to investigate the effect of temperature and ultrasonic power on the extraction of anthocyanins, phenolic compounds from the extracts of juçara pulp (Euterpe edulis M.). We also determined the antioxidant capacity of the extract and determined characteristics of the pulp. Bioactive compounds were extracted in an ultrasonic bath (25 kHz) at various temperatures (25, 32, 39, 46, 53 °C) and ultrasonic power (0, 360, 900 W). Juçara pulp had high total anthocyanin and phenolic content (298.86 ±27.68 mg cyanidin-3-glucoside/100 g and 1226.39 ±21.08 mg GAE/100 g on a wet basis, respectively). Cyanidin-3-rutinoside was the major anthocyanin in the extract, followed by cyanidin-3-glucoside, which were identified and quantified by high-performance liquid chromatography. For obtaining extracts rich in anthocyanins and phenolic compounds, we suggest that the extraction process should be performed at 25 °C without the application of ultrasonic waves. However, to obtain extracts with outstanding antioxidant capacity, an ultrasonic power of 360 W at a frequency of 25 kHz and a temperature of 25 °C should be used.

Juçara Fruit (Euterpe Edulis Martius) Valorization Combining Emergent Extraction Technologies and Aqueous Solutions of Alkanediols

“…Regarding the solvent concentration until 42.6 wt%, the increased alkanediol proportion reduces the solution’s polarity, favoring the interaction energy between the hydrophobic and hydrophilic target compounds and the solvent molecules [ 16 , 18 ]. In other works, concerning the extraction of anthocyanins from juçara pulps/residuals, concentrations around 50–70% ( v / v ) of ethanol exhibit higher anthocyanin yields, suggesting that the intermediate concentration of organic solvents is the best condition for the recovery of anthocyanins [ 44 , 47 , 48 ].…”

Phenolic composition and extraction methods of Brazilian fruits: jabuticaba (Plinia spp.), açaí (Euterpe oleraceae Mart.), jussara (Euterpe edulis Mart.) and cocoa (Theobroma cacao L.)

“…Ultrasonic powers of 0, 360 and 900W and temperatures of 25, 32, 39, 46 and 53°C were tested. The results showed that the highest extraction of anthocyanins occurred at 25°C without ultrasonic wave, however the highest values of antioxidant capacity were obtained under conditions of 360w power and 25°C of temperature (Madalão et al, 2021). .…”