Microwave-assisted extraction of mucilage from juá: Characterization and antioxidant activity.

Autor: Fernandes FG; Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Silva RS; Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Oliveira PML; Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Petkowicz CLO; Department of Biochemistry and Molecular Biology, Federal University of Parana, Curitiba, Parana, Brazil., Borges GDSC; Center for Chemistry, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Jul; Vol. 89 (7), pp. 4430-4439. Date of Electronic Publication: 2024 Jun 10.
DOI: 10.1111/1750-3841.17094
Abstrakt: Microwave-assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide composition and antioxidant activity of the mucilage from juá fruits from different regions of Caatinga were investigated. The fruits from Agreste Paraibano showed the highest mucilage extraction yield (18.64%) compared to that of fruits from Mata Paraibana (MP) (12.37%), Borborema (BB) (11.47%), and Sertão Paraibano (8.31%) (p < 0.05). Glucose (32.8%-50.8%) and arabinose (19.3%-32.9%) were the main monosaccharides found in juá mucilage. The mucilage from fruits in the MP presented the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl and oxygen radical absorbance capacity assays. Our results demonstrated the potential for the future exploration and application of juá mucilage in the food industry. PRACTICAL APPLICATION: Juá (Ziziphus joazeiro Mart.) mucilage contains phenolic compounds and antioxidant activity, and its extraction by MAE is efficient, as it contributed to a higher yield.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
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