Sequential extraction of flavonoids and pectin from yellow passion fruit rind using pressurized solvent or ultrasound

Autor:	Caroline G, de Souza, Tigressa Hs, Rodrigues, Lorena Ma, E Silva, Paulo Rv, Ribeiro, Edy S, de Brito
Rok vydání:	2016
Předmět:	Flavonoids Ethanol Glucosides Passiflora Fruit Hexuronic Acids Pressure Solvents Pectins Polyphenols Ultrasonics Luteolin
Zdroj:	Journal of the science of food and agriculture. 98(4)
ISSN:	1097-0010
Popis:	Passion fruit rind (PFR) represents 90% of the total fruit weight and is wasted during juice processing. Passion fruit rind is known to contain flavonoids and pectin. An alternative use for this fruit juice industrial residue is to obtain these compounds. This study aimed to verify the influence of pressurized solvent extraction (PSE) or ultrasound assisted extraction (UAE) of flavonoid and pectin in a sequential process.The PSE using ethanol at 60:40 (v/v) yielded a total polyphenol content of 4.67 g GAE kgWith this study it can be concluded that mixtures of alcohols with water favor the extraction of bioactive compounds of passion fruit peel. Both PSE and UAE were effective in sequentially extracting flavonoids and pectin. The preferred solvent is ethanol due to its lower toxicity. © 2017 Society of Chemical Industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::8690b84a864ac20567e86678bc939be9 https://pubmed.ncbi.nlm.nih.gov/28758286 Zobrazit plný text záznamu Plný text