Natural Antioxidant Activity and Compounds Content from Wastes of Euterpe edulis Berries

Abstract

The Euterpe edulis (Juçara) is native to Brazil, which berries and wastes present high antioxidant content. Therefore, in this study, microwave-assisted extraction (MAE) was investigated for antioxidant compounds extraction from E. edulis waste and maximized antioxidant activities using response surface methodology coupled with a central composite design. Three factors were observed: microwave power (400/500/600 W), exposition time (30/60/90 sec) and ethanol concentration solvent (40/60/80%). The extracts were characterized by determination of total phenolic (TPC), flavonoids (TFC), monomeric anthocyanins (TAC), tannins content (TTC), and in vitro antioxidant assay (AA%). The yield of TPC, TFC, TAC, and TTC varied at 595.43-2171.34 mg GAE·100 g DM , respectively. The optimal MAE parameters for TPC was microwave power 668.18 W, exposition time 110.45 s and aqueous ethanol concentration 93.64%, for TFC same parameters observed; though for TAC the different parameters were 532.28 W, and for TTC 9.55 s. However, for antioxidant activity, the parameters were 668.18 W, 110.45 s time and 64.41% of aqueous ethanol solvent. Therefore, this methodology was successfully applied for optimal extraction of total phenolics, flavonoids, monomeric anthocyanins and tannins from juçara waste and obtain optimal antioxidant activity.

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

“…edulis waste extract, despite the use of the identical extraction parameters. This positive relationship between the concentration of phenolic compounds and antioxidant activity has been observed by other authors [15,36,37].…”

“…edulis extract (Table 1), which indicated that the pequi peel has higher concentrations of these compounds than the juçara waste (p<0.05). However, both extracts presented satisfactory levels of natural antioxidant compounds compared to other studies that used extraction conditions similar to our study [15,36].…”

“…In addition, further deposition of the pigments of these extracts can occur during storage. In particular, the juçara extract contains a high level of anthocyanins [15], and the pequi extract contains carotenoids [36,50]. Anthocyanins are purple [51] pigments and carotenoids are orange [50], and these pigments contributed to the detected darkening.…”

“…A β-carotene bleaching assay was used to determine the antioxidant activity of the extracts with a modified β-carotene-linoleic acid model system modified by [15], using a UV-1800 Spectrophotometer (Shimadzu Corporation, Kyoto, Japan). The antioxidant activity of extracts was expressed as a percentage.…”

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

“…The liquid extract was obtained by microwave-assistant extraction using a DGT 100 Plus system (Provecto Analytics Ltd., Jundiaí, SP, Brazil) according to Frasao et al (2017), using a 94% aqueous ethanol solution (vol/vol) at 670 W microwave power for 110 s. Subsequently, the extract was concentrated in a rotaevaporator (Fisatom,model 801,Fisatom Scientific Equipment Ltd.,São Paulo,SP,Brazil) and then diluted to 6.25 mL/L, defined by the MIC reported by de Paula-Junior et al (2006) for Escherichia coli (6.25 μg/mL) and Staphylococcus spp. (4 μg/mL).…”