Optimization of ultrasound-assisted extraction of bioactive compounds from acerola waste
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ORIGINAL ARTICLE
Optimization of ultrasound-assisted extraction of bioactive compounds from acerola waste Priscila B. Silva1 • Lorena G. Mendes2 • Ana P. B. Rehder2 • Claudio R. Duarte2 Marcos A. S. Barrozo2
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Revised: 27 March 2020 / Accepted: 29 April 2020 Association of Food Scientists & Technologists (India) 2020
Abstract The industrial processing of acerola (Malpighia emarginata D.C.) produces huge quantities of waste material that are badly discarded or undervalued. In spite of this, acerola wastes have a high content of antioxidant compounds. The aim of this work was to study the extraction of antioxidant compounds from acerola residues using ultrasound assisted extraction. Using multiple regression techniques, the effects of ethanol concentration in the hydroethanolic solution (C), extraction time (t), temperature (T), and liquid–solid ratio (R) on the total phenolic content, total flavonoid content and antioxidant potential were investigated. The best extraction conditions were identified using the desirability function, which is a multi-response optimization technique. The optimal processing parameters were 67.5% of ethanol concentration, temperature of 80.9 C, liquid/solid ratio of 59.8 mL/g, and extraction time of 13.6 min. HPLC–UV has been used to identify the main antioxidant compounds obtained under these optimal condition. Based on the results, acerola waste has high potential for better use, such as in food and pharmaceutical applications. Keywords Acerola Ultrasound extraction Antioxidant compounds Optimization Bioactive compounds
& Marcos A. S. Barrozo [email protected]; [email protected] Priscila B. Silva [email protected] 1
Federal Center of Technological Education of Minas Gerais, Campus Timo´teo, Timo´teo, MG, Brazil
2
Faculty of Chemical Engineering, Federal University of Uberlaˆndia, Uberlaˆndia, MG, Brazil
Introduction Acerola (Malpighia emarginata D.C.), which originates from tropical America, is a fruit widely cultivated in Brazil. Due to its high levels of vitamin C and others antioxidant compounds like phenols and flavonoids, this fruit have been industrially used to produce juice and jelly (Duzzioni et al. 2013; Silva et al. 2016). Huge quantities of wastes are produced by the acerola processing industry that may correspond to approximately 40% of the processed volume (Duzzioni et al. 2013). These wastes are usually discarded or undervalued, which cause environmental impact and in wastage of a material that could be better used. In addition, Nogueira et al. (2019b) found that the acerola wastes had high levels of phenols and flavonoids and other antioxidant compounds, some of which are higher in values than those in the edible parts of the fruit (Bortolotti et al. 2013; Silva et al. 2013). This fact has led to the growing effort to find a better use of the residues from the acerola processing industry (Andrade et al. 2016). The extraction of the antioxidant compounds from acerola wastes could be an important step in the better use of this wast
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