Active compounds from the industrial residue of dry camu-camu

ARAÚJO, Patrícia Argemira da Costa; GARCIA, Vitor Augusto dos Santos; OSIRO, Denise; FRANÇA, Daiane de Souza; VANIN, Fernanda Maria; CARVALHO, Rosemary Aparecida de

doi:10.1590/fst.05321

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.05321 copy

Active compounds from the industrial residue of dry camu-camu

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This paper evaluated the drying kinetics at different temperatures and the effect of the drying temperature on the physical-chemical properties and active compounds of the residue from the industrial processing of camu-camu. The drying temperatures of 40, 50, and 60 °C were evaluated. The residues dried at different temperatures were characterized in terms of their pH, water activity, anthocyanins, flavonoids, carotenoids, phenolic compounds and Fourier transform infrared spectroscopy. The parameters of the Page model showed the best adjustments to the experimental data. Drying affected the concentration of active compounds in the camu-camu residue. At 60 °C, the degradation of flavonoids, anthocyanins, and phenolic compounds was lower than in the dry residue, possibly because less time was required to achieve equilibrium in moisture content. Thus, in order to maintain higher concentrations of active compounds in the residue, drying at higher temperatures is recommended.

Keywords:
by-product; fruits; anthocyanins; flavonoids; FTIR spectroscopy

Model	Equation	Reference
Henderson Pabis	$R U = a exp (- k t)$	Henderson & Pabis (1961)Henderson, S. M., & Pabis, S. (1961). Grain drying theory: I. Temperature effect on drying coefficient. Journal of Agricultural Engineering Research, 6, 169-174.
Page	$R U = exp (- k t^{n})$	Page (1949)Page, G. E. (1949). Factors influencing the maximum rates of air drying shelled corn in thin layers (Master dissertation). Purdue University, Indiana.
Modified Page	$R U = exp (- (k t)^{n})$	Overhults et al. (1973)Overhults, D. G., White, G. M., Hamilton, H. E., & Ross, I. J. (1973). Drying soybeans with heated air. Transactions of the American Society of Agricultural Engineers, 16(1), 112-113. http://dx.doi.org/10.13031/2013.37459. http://dx.doi.org/10.13031/2013.37459...
Lewis	$R U = exp (- k t)$	Lewis (1921)Lewis, W. K. (1921). The rate of drying of solids materials. Industrial & Engineering Chemistry, 13(5), 427-432. http://dx.doi.org/10.1021/ie50137a021. http://dx.doi.org/10.1021/ie50137a021...
Logarithmic	$R U = a \exp (- k t) + c$	Yagcioglu et al. (1999)Yagcioglu, A., Degirmencioglu, A., & Cagatay, F. (1999, May 26-27). Drying characteristics of laurel leaves under different drying conditions. In Proceedings of the 7th International Congress on Agricultural Mechanization and Energy (pp. 565–569). Adana, Turkey: Faculty of Agriculture.

Model	Constants	Temperatures (^oC)
Model	Constants	40	50	60
Handerson Pabis	k	0.60554	0.90867	1.11766
	a	0.93929	0.96287	0.98561
	R²	0.995	0.996	0.997
	x²	4.944E-6	7.971E-4	3.980E-3
	RMSE	0.0182	0.0700	0.1090
Page	k	0.71587	0.96743	1.13103
	n	0.83988	0.87316	0.92405
	R²	0.999	0.999	0.999
	x²	8.032E-8	6.405E-4	3.406E-3
	RMSE	0.0065	0.0663	0.1049
Modified Page	k	0.67167	0.96279	1.14252
	n	0.83989	0.87316	0.92406
	R²	0.999	0.999	0.999
	x²	1.766E-6	1.412E-3	5.941E-3
	RMSE	0.0141	0.0808	0.1205
Lewis	k	0.65752	0.95425	1.1378
	R²	0.992	0.995	0.998
	x²	1.325E-5	8.261E-4	3.933E-3
	RMSE	0.0234	0.0713	0.1098
Logarithmic	k	0.62699	0.93655	1.13874
	a	0.93712	0.96014	0.98323
	c	0.00833	0.00801	0.00549
	R²	0.995	0.996	0.998
	x²	3.940E-6	7.297E-4	3.645E-3
	RMSE	0.0173	0.0691	0.1078

Sample residue	W_c (g/100 g dry residue)	Water activity
CCRIN	83.82 ± 0.16ª	0.989 ± 0.001^a
CCR40	9.42 ± 0.06^b	0.279 ± 0.004^b
CCR50	8.47 ± 0.10^c	0.213 ± 0.002^c
CCR60	6.54 ± 0.33^d	0.184 ± 0.002^d

Residue	L*	a*	b*	C*	∆E*
CCRIN	51.80 ± 0.02^a	11.22 ± 0.03^a	23.14 ± 0.07^a	25.72 ± 0.07^a	NC
CCR40	59.19 ± 0.17^b	11.74 ± 0.02^b	25.96 ± 0.09^b	28.49 ± 0.09^b	7.92 ± 0.16^a
CCR50	56.59 ± 0.20^c	12.11 ± 0.09^c	26.77 ± 1.76^b	29.38 ± 1.65^b	6.18 ± 1.03^b
CCR60	59.28 ± 0.09^b	11.73 ± 0.05^b	25.18 ± 0.04^b	27.78 ± 0.06^b	7.77 ± 0.07^a

Sample	Anthocyanins (mg/100 g DB)	Carotenoids (mg equivalent β carotene/100 g DB)	Phenolic compounds (mg GAE /100 g DB)	Flavonoids (mg quercetin equivalent /100 g DB)
CCRIN	21.10 ± 0.94^a	14.34 ± 0.72^a	10011.06 ± 585.26^a	32.28 ± 3.13^a
CCR40	12.60 ± 0.19^b	7.57 ± 0.62^b	3673.26 ± 122.30^b	17.93 ± 1.38^b
CCR50	14.20 ± 0.28^c	7.56 ± 0.39^b	4341.36 ± 183.84^c	20.56 ± 2.90^b
CCR60	16.35 ± 0.44^d	7.13 ± 0.14^b	5691.35 ± 254.70^d	27.20 ± 2.49^c

Region (cm^-1)	CCR40	CCR50	CCR60	Assignment
Region (cm^-1)	Area	Area	Area	Functional Group	Substance
893 a 875	7.62	5.05	5.03	ν(N-H); ν(C-O)	Protein; glycosidic linkage of hemicellulose; (Xu & Wang, 2015Xu, F., & Wang, D. (2015). Analysis of lignocellulosic biomass using infrared methodology. In A. Pandey, S. Negi, P. Binod & C. Larroche (Eds.). Pretreatment of biomass. Manhattan, KS: Elsevier. http://dx.doi.org/10.1016/B978-0-12-800080-9.00002-5. http://dx.doi.org/10.1016/B978-0-12-8000... )
936 a 926	5.06	4.78	4.34	δ(C-H) e (O-H)	Cellulose, hemicellulose; (Xu & Wang, 2015Xu, F., & Wang, D. (2015). Analysis of lignocellulosic biomass using infrared methodology. In A. Pandey, S. Negi, P. Binod & C. Larroche (Eds.). Pretreatment of biomass. Manhattan, KS: Elsevier. http://dx.doi.org/10.1016/B978-0-12-800080-9.00002-5. http://dx.doi.org/10.1016/B978-0-12-8000... )
1015 a 1023	86.06	82.48	88.91	ν(C-O); ν(C-C); δ(O-C-H)	Cellulose, hemicellulose; lignin; (Xu & Wang, 2015Xu, F., & Wang, D. (2015). Analysis of lignocellulosic biomass using infrared methodology. In A. Pandey, S. Negi, P. Binod & C. Larroche (Eds.). Pretreatment of biomass. Manhattan, KS: Elsevier. http://dx.doi.org/10.1016/B978-0-12-800080-9.00002-5. http://dx.doi.org/10.1016/B978-0-12-8000... ) pectin; glycogen; (Largo-Gosens et al., 2014Largo-Gosens, A., Hernández-Altamirano, M., García-Calvo, L., Alonso-Simón, A., Álvarez, J., & Acebes, J. L. (2014). Fourier transform mid infrared spectroscopy applications for monitoring the structural plasticity of plant cell walls. Frontiers in Plant Science, 5, 303. http://dx.doi.org/10.3389/fpls.2014.00303. PMid:25071791. http://dx.doi.org/10.3389/fpls.2014.0030... )
1096 a 1091	40.76	43.43	35.97	ν_a(C-O-C)	Cellulose, hemicellulose; lignin;^[51] pectin; glycogen;^[59] essential oils^[66]
1096 a 1091	40.76	43.43	35.97	ν_s(PO₂^-)	Polysaccharides; nucleic acids;
1106 a 1104	0.67	0.54	0.54	ν_s(P-O-C); ν_s(C-O-C)	Carbohydrates; (Largo-Gosens et al., 2014Largo-Gosens, A., Hernández-Altamirano, M., García-Calvo, L., Alonso-Simón, A., Álvarez, J., & Acebes, J. L. (2014). Fourier transform mid infrared spectroscopy applications for monitoring the structural plasticity of plant cell walls. Frontiers in Plant Science, 5, 303. http://dx.doi.org/10.3389/fpls.2014.00303. PMid:25071791. http://dx.doi.org/10.3389/fpls.2014.0030... )
~1151	4.78	4.81	4.95	ν_a(C-O-C)	Cellulose, hemicellulose;^[51] essential oils;^[60]
~1200	0.33	0.32	0.24	δ(O-H)	Cellulose, hemicellulose; (Xu & Wang, 2015Xu, F., & Wang, D. (2015). Analysis of lignocellulosic biomass using infrared methodology. In A. Pandey, S. Negi, P. Binod & C. Larroche (Eds.). Pretreatment of biomass. Manhattan, KS: Elsevier. http://dx.doi.org/10.1016/B978-0-12-800080-9.00002-5. http://dx.doi.org/10.1016/B978-0-12-8000... )
~1222	36.78	35.09	36.32	ν(C-O)	lignin; Xylan;^[52] phenolic compounds; (Abbas et al., 2017Abbas, O., Compère, G., Larondelle, Y., Pompeu, D., Rogez, H., & Baeten, V. (2017). Phenolic compound explorer: a mid-infrared spectroscopy database. Vibrational Spectroscopy, 92, 111-118. http://dx.doi.org/10.1016/j.vibspec.2017.05.008. http://dx.doi.org/10.1016/j.vibspec.2017... )
~1222	36.78	35.09	36.32	ν(C=N e N-H)	Protein Amide IV;
~1310	10.23	9.01	7.86	ν(C-N)	Protein Amide III; (Abbas et al., 2017Abbas, O., Compère, G., Larondelle, Y., Pompeu, D., Rogez, H., & Baeten, V. (2017). Phenolic compound explorer: a mid-infrared spectroscopy database. Vibrational Spectroscopy, 92, 111-118. http://dx.doi.org/10.1016/j.vibspec.2017.05.008. http://dx.doi.org/10.1016/j.vibspec.2017... )
1366 a 1362	26.66	26.08	26.66	δC-H)	Cellulose and hemicellulose; (Türker-Kaya & Huck, 2017Türker-Kaya, S., & Huck, C. W. (2017). A review of mid-infrared and near-infrared imaging: principles, concepts and applications in plant tissue analysis. Molecules (Basel, Switzerland), 22(1), 168. http://dx.doi.org/10.3390/molecules22010168. PMid:28117673. http://dx.doi.org/10.3390/molecules22010... )
~1446	10.08	9.23	9.46	ν(C-C) de aromático; δ_a(CH₂); δ_a(CH₃)	Phenolic compounds; polysaccharides; lipids and proteins;^[52] essential oils;^[60]
~1536	7.48	6.23	6.44	ν(C = N); νN-H)	Protein Amide II; (Türker-Kaya & Huck, 2017Türker-Kaya, S., & Huck, C. W. (2017). A review of mid-infrared and near-infrared imaging: principles, concepts and applications in plant tissue analysis. Molecules (Basel, Switzerland), 22(1), 168. http://dx.doi.org/10.3390/molecules22010168. PMid:28117673. http://dx.doi.org/10.3390/molecules22010... )
~1604	20.46	18.97	18.65	ν(C = O) de aromáticos;	Lignin and alkaloid; (Türker-Kaya & Huck, 2017Türker-Kaya, S., & Huck, C. W. (2017). A review of mid-infrared and near-infrared imaging: principles, concepts and applications in plant tissue analysis. Molecules (Basel, Switzerland), 22(1), 168. http://dx.doi.org/10.3390/molecules22010168. PMid:28117673. http://dx.doi.org/10.3390/molecules22010... )
~1604	20.46	18.97	18.65	ν(C=C) de aromáticos;	Phenolic compounds;^{[53, 60]}
1667 a 1663	21.99	21.40	20.36	ν(C = O);	Protein amide I; alkaloid; pectin, water associated with cellulose;^[52] or lignin;^{[51, 52]}
~1726	14.62	13.73	12.81	ν(C = O)	Phospholipid; pectin; lignin; cutin;^{[52, 60]} Hemicellulose;^{[51, 52]} flavonoids; essential oils;^[60]
2659 a 2630	15.68	12.83	15.12	ν(N-H) de NH₃⁺	Mainly proteins; (Abbas et al., 2017Abbas, O., Compère, G., Larondelle, Y., Pompeu, D., Rogez, H., & Baeten, V. (2017). Phenolic compound explorer: a mid-infrared spectroscopy database. Vibrational Spectroscopy, 92, 111-118. http://dx.doi.org/10.1016/j.vibspec.2017.05.008. http://dx.doi.org/10.1016/j.vibspec.2017... )
3058 a 2849	64.67	62.18	59.04	ν_s(C-H); ν_a(C-H)	Mainly lipids and less contribution of carbohydrates, proteins and acids. nucleic acids;^[52] lignin;^[51] wax;^[60] essential oils^[60]
3635 a 3127	182.52	177.50	177.59	ν(O-H) e ν(N-H) associada e livre	Water; lignin;^[51] carbohydrates, proteins (amide A and B); nucleic acids;^[53] alcohols and phenolic compounds;^[52] cutin;^[60] alcohols and volatile acids
Total_area =	556.45	533.66	530.29
% Total_area =	100	95.90	95.30
% Reduced total_area =	0	4.10	4.70

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[1] *Corresponding author: rosecarvalho@usp.br