Optimizing the Extraction of Anthocyanins from the Skin and Phenolic Compounds from the Seed of Jabuticaba Fruits (Myrciaria jabuticaba (Vell.) O. Berg) with Ternary Mixture Experimental Designs

Abstract

Total phenolic compounds (TPC) extraction from the seed and total monomeric anthocyanins (TMA) extraction from the skin of "Sabará" jabuticaba were optimized with simplex lattice designs for solvent mixing, and the extraction time was optimized by univariate design. The optimum conditions for the extraction method were ethanol:water (60:40 v/v) solvent for TPC (seed) and methanol:water:acetic acid (80:20:0.5 v/v/v) solvent for TMA (skin). For both compound groups, the optimum extraction time was 30 min. The TMA yield for the skin of the "Sabará" variety was 1172.16 mg cyanidin-3-glycoside equivalents per 100 g freeze-dried sample, and for TPC in the seed, it was 86.50 mg gallic acid equivalents per 1 g freeze-dried sample. Both optimized extraction protocols proved to be extremely fast, simple, inexpensive and to have excellent extraction performance. The optimized protocols were compared with two other methods described in the literature and they were also applied to study the TMA contents in skin and the TPC contents in seed of five other varieties of jabuticaba, harvested in 2014 and 2015.

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

“…Although the extraction of anthocyanins from jabuticaba epicarp has been described in previous studies (Paludo et al, 2019;Rodrigues, Fernandes, de Brito, Sousa, & Narain, 2015;Santos & Meireles, 2011;Santos, Veggi, & Meireles, 2012), this is the first work to optimize the HAE process. In addition, an easy-to-apply, low-investment, conventional method (HAE) is compared with a non-conventional method (UAE) whose acoustic cavitation effect can improve mass transfer and thus reduce processing time and increase the extraction yield (Pinela et al, 2019).…”

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

“…The basis of the phenolic composition of grapes and derived products is flavonoids, such as anthocyanins, flavones, and flavonols; stilbenes, such as trans-resveratrol; and phenolic acids, as gallic, vanillic, syringic, and caffeic [53]. Fiume et al [92] suggested that amongst all the phenolic extractables in grapes, about 10% are present in the pulp, 28–35% are present in the peel, and 60–70% are present in the seeds.…”

“…Extraction is fundamental to obtain accurate results in relation to the studied matrix. To evaluate the phenolic compound content in jabuticaba seeds, Paludo et al [53] performed optimized extraction using three solvents (water, EtOH, and methanol) and compared combinations of these solvents. The EtOH:water composition (60:40 v/v ) had the highest extraction efficiency and proved the presence of high levels of phenolic compounds in the jabuticaba seeds.…”

“…In the same line of research, Dorta et al [40] assessed the effects of EtOH, water, and acetone as solvents and different temperatures on the extraction of antioxidants from mango peel and seeds. Table 1 contains some studies [15,28,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69] regarding the extraction of bioactive compounds from fruit seeds and the bioactivity already studied. It is clear that new studies regarding fruit seeds should be focused on the optimization of extraction conditions and on the extraction techniques so that new value-added extracts can be potentially used as ingredients by pharmaceutical and food sectors.…”

Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

“…Therefore, as well as the pulp, the peels and seeds of fruit also have a good amount of bioactive compounds, and generally are not consumed or used, generating waste (Paludo et al, 2019;Teles et al, 2018), both can be subjected to the extraction of these compounds and used in foods (Banerjee et al, 2017;Paludo et al, 2019).…”