Enzyme-assisted extraction of polyphenols from green yerba mate

Heemann, Ana Carolina Winkler; Heemann, Rodrigo; Kalegari, Paloma; Spier, Michele Rigon; Santin, Elizabeth

doi:10.1590/1981-6723.22217

Ana Carolina Winkler Heemann ^**Corresponding Author: Ana Carolina Winkler Heemann, Universidade Federal do Paraná (UFPR), Departamento de Medicina Veterinária, Rua dos Funcionários, 1540, Juvevê, CEP: 80035-050, Curitiba/PR - Brasil, e-mail: anaheemann@ufpr.br

Universidade Federal do Paraná (UFPR), Departamento de Medicina Veterinária, Curitiba/PR - Brasil

https://orcid.org/0000-0001-9782-4695

Rodrigo Heemann

Heide Extratos Vegetais, Pinhais/PR - Brasil

Paloma Kalegari

Universidade Federal do Paraná (UFPR), Departamento de Bioquímica, Curitiba/PR - Brasil

Michele Rigon Spier

Universidade Federal do Paraná (UFPR), Departamento de Engenharia Química, Curitiba/PR - Brasil

Elizabeth Santin

Universidade Federal do Paraná (UFPR), Departamento de Medicina Veterinária, Curitiba/PR - Brasil

*Corresponding Author: Ana Carolina Winkler Heemann, Universidade Federal do Paraná (UFPR), Departamento de Medicina Veterinária, Rua dos Funcionários, 1540, Juvevê, CEP: 80035-050, Curitiba/PR - Brasil, e-mail: anaheemann@ufpr.br

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Figure 1
Pareto chart for the effects calculated from the responses of the 2^4-1 CCRD + 8 axial points + 4 central points used to evaluate the extraction of polyphenolic compounds from green yerba mate considering (1) temperature (°C), (2) enzyme concentration (FGBU/100 g), (3) reaction time (min) and (4) pH (p < 0.05).

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Figure 2
Response surfaces for the 2^4-1 CCRD + 8 axial points + 4 central points to evaluate the extraction of polyphenolic compounds from green yerba mate. (a) temperature (°C): enzyme concentration (FGBU/100g). Fixed reaction time 120 minutes and fixed pH 4.5; (b) temperature (°C): reaction time (minutes). Fixed enzyme concentration 168 FGBU/100g and pH 4.5; (c) temperature (°C): pH. Fixed enzyme concentration 168 FGBU/100g and reaction time 120 minutes; (d) reaction time (min): enzyme concentration (FGBU/100g). Fixed temperature 50 °C and pH 4.5; (e) pH: enzyme concentration (FGBU/100g). Fixed temperature 50 °C and reaction time 120 minutes; (f) pH: reaction time (min). Fixed temperature 50 °C and enzyme 168 FGBU/100g.

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Figure 3
Profiles for the predicted values and desirability functions for the maximum extraction efficiency of total polyphenols from green yerba mate. Dotted red lines indicate the optimal values.

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Table 1
Levels of the variables of the 2^4-1 CCDR with 8 axial points and 4 central points used to evaluate the extraction of polyphenols from green yerba mate.

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Table 2
Total polyphenolic compounds (mg GAE/g) obtained from green yerba mate under different conditions of temperature (°C), enzyme concentration (FGBU/100 g), reaction time (min) and pH.

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Table 3
Analysis of variance (ANOVA) for the 2^4-1 CCRD + 8 axial points + 4 central points used to evaluate the extraction of polyphenolic compounds from green yerba mate.

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(1)

Variable			Level
Variable	-1.68179	-1	0	+1	+1.68179
(1) Temperature (°C)	33.2	40.0	50.0	60.0	66.8
(2) Enzyme (FGBU/100 g)	0	68	168	268	336
(3) Reaction time (min)	19	60	120	180	221
(4) pH (25 °C)	2.82	3.50	4.50	5.50	6.18

Run	Temp. (°C)	Enzyme concentration (FGBU/100 g)	Reaction time (min)	pH	Total polyphenols (mg GAE/ g)
1	60.00	268	180.00	3.50	3.180 ± 0.005
2	60.00	268	60.00	3.50	2.745 ± 0.022
3	60.00	68	180.00	5.50	3.241 ± 0.066
4	40.00	268	60.00	5.50	2.281 ± 0.018
5	60.00	68	60.00	5.50	3.072 ± 0.018
6	40.00	68	180.00	3.50	2.890 ± 0.005
7	40.00	268	180.00	5.50	2.983 ± 0.080
8	40.00	68	60.00	3.50	2.658 ± 0.033
9	33.20	168	120.00	4.50	2.435 ± 0.055
10	66.80	168	120.00	4.50	3.400 ± 0.066
11	50.00	0	120.00	4.50	2.084 ± 0.070
12	50.00	336	120.00	4.50	2.890 ± 0.036
13	50.00	168	19.00	4.50	1.803 ± 0.022
14	50.00	168	221.00	4.50	3.371 ± 0.044
15	50.00	168	120.00	2.82	2.788 ± 0.005
16	50.00	168	120.00	6.18	3.090 ± 0.013
17 (CP)	50.00	168	120.00	4.50	3.168 ± 0.078
18 (CP)	50.00	168	120.00	4.50	3.125 ± 0.013
19 (CP)	50.00	168	120.00	4.50	3.255 ± 0.093
20 (CP)	50.00	168	120.00	4.50	3.130 ± 0.063

Factor	SS	Df	MS	F	P
(1) Temperature (L)	0.465612	1	0.465612	128.7052	0.001469
(1) Temperature (Q)	0.001650	1	0.001650	0.4562	0.547813
(2) Enzyme (L)	0.324818	1	0.324818	89.7866	0.002492
(2) Enzyme (Q)	0.378511	1	0.378511	104.6285	0.001992
(3) Reaction time (L)	1.276867	1	1.276867	352.9532	0.000329
(3) Reaction time (Q)	0.232413	1	0.232413	64.2438	0.004054
(4) pH (L)	0.045602	1	0.045602	12.6054	0.038080
(4) pH (Q)	0.000142	1	0.000142	0.0393	0.855489
1L by 2L	0.019562	1	0.019562	5.4073	0.102581
1L by 3L	0.013612	1	0.013612	3.7628	0.147742
1L by 4L	0.347170	1	0.347170	95.9652	0.002261
2L by 3L	0.067712	1	0.067712	18.7170	0.022767
2L by 4L	0.039287	1	0.039287	10.8597	0.045892
3L by 4L	0.005202	1	0.005202	1.4379	0.316550
Lack of fit	0.508290	2	0.254145	70.2511	0.003023
Pure error	0.010853	3	0.003618
Total SS	3.596007	19

\begin{array}{l} T P = 7.81077 - 0.110909 * T e m p . - 0.000107837 * T e m p . * T e m p . - 0.270076 \\ * E n z y m e - 0.163313 * E n z y m e * E n z y m e + 0.012548 * T i m e - 3.54366 e - 005 * T i m e \\ * T i m e - 1.73507 * p H - 0.00316604 * p H * p H + 0.0076881 * T e m p . * E n z y m e - 6.875 e \\ - 005 * T e m p . * T i m e + 0.0323881 * T e m p . * p H + 0.00153333 * E n z y m e * T i m e + 0.108952 * \\ E n z y m e * p H + 0.000425 * T i m e * p H \end{array}

[1] *Corresponding Author: Ana Carolina Winkler Heemann, Universidade Federal do Paraná (UFPR), Departamento de Medicina Veterinária, Rua dos Funcionários, 1540, Juvevê, CEP: 80035-050, Curitiba/PR - Brasil, e-mail: anaheemann@ufpr.br

Brasil

Brasil

Enzyme-assisted extraction of polyphenols from green yerba mate

Extração de polifenóis de erva-mate verde assistida por enzimas

Abstract