Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

ALCÁZAR-ALAY, Sylvia Carolina; CARDENAS-TORO, Fiorella Patricia; OSORIO-TOBÓN, Juan Felipe; BARBERO, Gerardo Fernandez; MEIRELES, María Angela de Almeida

doi:10.1590/1678-457X.33016

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Research Paper • Food Sci. Technol (Campinas) 37 (suppl 1) • Dec 2017 • https://doi.org/10.1590/1678-457X.33016 copy

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables, including solvent type (pure ethanol and ethanol/water (50:50 v/v)), citric acid (0 and 0.3%, w/w), pressure (20 and 80 bar) and temperature (30 and 60 °C) were evaluated using a full factorial design. The extraction was affected primarily by the solvent type and the citric acid percentage. The results indicate that the maximum overall yield (X₀) was 64± 9 (%, d.b.) when the process was performed using ethanol (99.5%) and citric acid (0.3% w/w). The maximum total anthocyanin content and anthocyanin recovered from the raw material were 7 ± 1 (mg anthocyanin/g extract, d.b.) and 11 ± 2 (%, d.b.), respectively.

Keywords:
flavonoids; phenolic compounds; antioxidant; biocompounds recovery; clean technology

	Anthocyanin content (mg/g)
C3Gl	0.60 ± 0.01
C3R	10.0 ± 0.3
Peo3Gl	0.30 ± 0.01
Peo3R	0.60 ± 0.01
Total Anthocyanins	11.0 ± 0.3

	Conditions of PLE process				Response variables
#	Temperature (°C)	Pressure (bar)	Ethanol (%)	Citric acid (%)	X₀ (%)	C3Gl ^* * Expressed as mg/g extract, d.b.; X0 overall extraction yield (%, d.b.), TA the amount of total anthocyanins in the extract and AY the extraction yield anthocyanin (%, d.b.) from the PLE process. Values presented as the mean ± standard deviation. Total anthocyanins: cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-rutinoside (C3R), peonidin-3-O-glucoside (Peo3Gl) and peonidin-3-O-rutinoside (Peo3R). (×10^-1)	C3R ^* * Expressed as mg/g extract, d.b.; X0 overall extraction yield (%, d.b.), TA the amount of total anthocyanins in the extract and AY the extraction yield anthocyanin (%, d.b.) from the PLE process. Values presented as the mean ± standard deviation. Total anthocyanins: cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-rutinoside (C3R), peonidin-3-O-glucoside (Peo3Gl) and peonidin-3-O-rutinoside (Peo3R).	Peo3Gl ^* * Expressed as mg/g extract, d.b.; X0 overall extraction yield (%, d.b.), TA the amount of total anthocyanins in the extract and AY the extraction yield anthocyanin (%, d.b.) from the PLE process. Values presented as the mean ± standard deviation. Total anthocyanins: cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-rutinoside (C3R), peonidin-3-O-glucoside (Peo3Gl) and peonidin-3-O-rutinoside (Peo3R). (×10^-1)	Peo3R ^* * Expressed as mg/g extract, d.b.; X0 overall extraction yield (%, d.b.), TA the amount of total anthocyanins in the extract and AY the extraction yield anthocyanin (%, d.b.) from the PLE process. Values presented as the mean ± standard deviation. Total anthocyanins: cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-rutinoside (C3R), peonidin-3-O-glucoside (Peo3Gl) and peonidin-3-O-rutinoside (Peo3R). (×10^-1)	TA ^* * Expressed as mg/g extract, d.b.; X0 overall extraction yield (%, d.b.), TA the amount of total anthocyanins in the extract and AY the extraction yield anthocyanin (%, d.b.) from the PLE process. Values presented as the mean ± standard deviation. Total anthocyanins: cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-rutinoside (C3R), peonidin-3-O-glucoside (Peo3Gl) and peonidin-3-O-rutinoside (Peo3R).	AY (%)
1	30	20	50	0	16 ± 1	7 ± 2	6 ± 1	2.0 ± 0.3	3.0 ± 0.8	7 ± 1	10 ± 1
2	60	20	50	0	15 ± 2	6 ± 1	5 ± 1	2.0 ± 0.1	3.0 ± 0.4	6 ± 1	8.0 ± 0.5
3	30	80	50	0	18 ± 3	7 ± 1	5.0 ± 0.9	2.0 ± 0.1	3.0 ± 0.5	6 ± 1	11 ± 2
4	60	80	50	0	17 ± 3	7.0 ± 0.8	5.0 ± 0.9	2.0 ± 0.3	3.0 ± 0.7	6 ± 1	10.0 ± 0.1
5	30	20	99.5	0	30 ± 5	3.0 ± 0.6	2.0 ± 0.4	0.8 ± 0.2	1.0 ± 0.4	2.0 ± 0.6	6.0 ± 0.4
6	60	20	99.5	0	36 ± 7	3.0 ± 0.9	2.0 ± 0.5	0.8 ± 0.1	1.0 ± 0.3	3.0 ± 0.6	9.0 ± 0.4
7	30	80	99.5	0	31 ± 3	3.0 ± 0.2	2.0 ± 0.2	0.8 ± 0.1	2.0 ± 0.2	3.0 ± 0.2	8.0 ± 0.1
8	60	80	99.5	0	24.0 ± 0.2	4.0 ± 0.4	2.0 ± 0.3	1.0 ± 0.1	2.0 ± 0.2	3.0 ± 0.4	7.0 ± 0.7
9	30	20	50	0.3	34 ± 1	2.0 ± 0.3	1.0 ± 0.2	0.6 ± 0.1	1.0 ± 0.1	2.0 ± 0.3	6.0 ± 0.6
10	60	20	50	0.3	41 ± 1	2.0 ± 0.5	2.0 ± 0.4	0.6 ± 0.1	1.0 ± 0.1	2.0 ± 0.4	9 ± 1
11	30	80	50	0.3	42 ± 5	2.0 ± 0.5	1.0 ± 0.3	0.5 ± 0.1	1.0 ± 0.1	2.0 ± 0.3	7 ± 1
12	60	80	50	0.3	40 ± 5	2.0 ± 0.2	2.0 ± 0.2	0.6 ± 0.1	1.0 ± 0.1	2.0 ± 0.2	7.0 ± 0.1
13	30	20	99.5	0.3	58 ± 2	0.7 ± 0.1	0.3 ± 0.1	0.3 ± 0.1	0.7 ± 0.1	0.5 ± 0.1	3.0 ± 0.6
14	60	20	99.5	0.3	61 ± 8	0.8 ± 0.2	0.4 ± 0.1	0.3 ± 0.1	0.7 ± 0.2	0.6 ± 0.1	3.0 ± 0.9
15	30	80	99.5	0.3	58 ± 3	0.7 ± 0.1	0.4 ± 0.1	0.3 ± 0.1	0.7 ± 0.1	0.5 ± 0.1	3.0 ± 0.8
16	60	80	99.5	0.3	64 ± 9	0.8 ± 0.1	0.4 ± 0.1	0.3 ± 0.1	0.7 ± 0.1	0.5 ± 0.1	3.0 ± 0.2

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[1] *Corresponding author: meireles@unicamp.br, maameireles@gmail.com