Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.)
| Autor: | Edy Sousa de Brito, Fabiano A.N. Fernandes, Luiz Bruno de Sousa Sabino, Ivanildo José da Silva Júnior, Elenilson G. Alves Filho |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Chromatography Aqueous solution biology business.industry Chemistry General Chemical Engineering Ultrasound Extraction (chemistry) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Biochemistry chemistry.chemical_compound 0404 agricultural biotechnology Syzygium 010608 biotechnology Anthocyanin Acetone Response surface methodology Methanol business Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing. 127:77-89 |
| ISSN: | 0960-3085 |
| Popis: | This work aimed to evaluate and optimize the experimental conditions for the extraction of anthocyanins from jambolan (Syzygium cumini L) applying pressurized liquid extraction (PLE), bath ultrasound extraction (BUE), and probe ultrasound extraction (PUE). This work applied a non-factorial design to evaluate the extraction parameters and response surface methodology to optimize the extraction parameters regarding anthocyanin content. The experiments carried out using aqueous acidified ethanol solution (80% v/v) extracted more anthocyanins (14.4 mg c3g.g−1 DF) than using acidified methanol, acetone, or water. Among the methods, PUE resulted in the highest anthocyanins recovery. The optimal conditions obtained by RSM for PUE anthocyanin extraction from jambolan were: ultrasound power density of 5000 W/L, extraction time of 7.5 min, and 79.6% of ethanol. At optimal conditions, the concentration of anthocyanins was 60.5 mg c3g.g−1 DF. No statistical difference was found between the experimental value and the value predicted by the model (p > 0.05). Identification of the jambolan anthocyanins was carried out using UPLC-ESI-QTOF-MS. Delphinidin-3,5-diglucoside, petunidin-3,5-diglucoside, and malvidin-3,5-diglucoside were identified as the main anthocyanins in the ethanolic extracts, obtained by all three methods (PLE, BUE, and PUE). |
| Databáze: | OpenAIRE |
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