Obtaining and characterization of anthocyanins from Euterpe oleracea (açaí) dry extract for nutraceutical and food preparations
| Autor: | Abrahão Victor Tavares de Lima Teixeira dos Santos, Jesús Rafael Rodríguez Amado, Helison de Oliveira Carvalho, Mayara Brito de Sousa, Heitor Ribeiro da Silva, José Otávio Carréra Silva Júnior, Ariadna Lafourcade Prada, Daniele da Cruz de Assis, José Carlos Tavares Carvalho, Adriana Maciel Ferreira |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Cadmium
Residue (complex analysis) Chromatography 010405 organic chemistry DPPH Açai Extraction (chemistry) chemistry.chemical_element lcsh:RS1-441 Extraction Zinc Factorial experiment 01 natural sciences 0104 chemical sciences Anthocyanins lcsh:Pharmacy and materia medica 010404 medicinal & biomolecular chemistry Acetic acid chemistry.chemical_compound chemistry Anthocyanin Dry extract Factorial design General Pharmacology Toxicology and Pharmaceutics Antioxidant |
| Zdroj: | Revista Brasileira de Farmacognosia, Vol 29, Iss 5, Pp 677-685 (2019) Revista Brasileira de Farmacognosia, Volume: 29, Issue: 5, Pages: 677-685, Published: 09 DEC 2019 Revista Brasileira de Farmacognosia v.29 n.5 2019 Revista Brasileira de Farmacognosia Sociedade Brasileira de Farmacognosia (SBFgnosia) instacron:SBFGNOSIA |
| Popis: | The main constituents of the Euterpe oleracea Mart., Arecaceae, fruits (açaí) are anthocyanins. This paper aimed to standardize the extraction process and characterize an anthocyanin-rich dry extract obtained from this fruit. A 23 full factorial design was used. The volumes of ethanol 92% and acetic acid and the extraction time were used as factors. Total solids and anthocyanins content were used as feedback. The dry extract was obtained by freeze-drying. The content of anthocyanins was determined spectrophotometrically. Fourier Transform Infrared Spectroscopy, Differential Scanning Calorimeter, Thermogravimetry, Scanning Electron Microscopy, and Atomic Absorption Spectrometry were used for characterizingthe dry extract. The DPPH method was used for evaluating radical scavenging activity. The extraction conditions were established. The most influent factor was the volume of acetic acid. The dry extract moisture content was equal to 1.39 ± 0.25%, the evaporation residue 97.25 ± 1.28%, total ashes 0.62 ± 0.12%, and the anthocyanin content was 61.75 ± 3.28%. The elemental composition shows the presence of manganese 4.85 ppm, iron 1.62 ppm, zinc 0.05, copper 1.38 ppm, calcium 1.01 ppm, cadmium 0.003 ppm, nickel 0.37 ppm, and lead 0.38 ppm. The dried extract IC50 estimated by the radical scavenging assay with DPPH was 31.25 ± 2.31 ppm. The optimal extraction conditions were: the volume of ethanol 92%: 400 ml; volume of acetic acid: 75 ml; an extraction time: 4 h. Keywords: Açai, Anthocyanins, Antioxidant, Dry extract, Extraction, Factorial design |
| Databáze: | OpenAIRE |
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