Thermal stability of total phenolic compounds and antioxidant activities of jaboticaba peel: Effect of solvents and extraction methods |
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| Institution: | 1. Department of Chemistry, Campina Grande, State University of Paraiba, Brazil;2. Department of Chemical Engineering, Campina Grande, Federal University of Campina Grande, Brazil;3. Department of Chemical Engineering, Federal University of Rio Grande Do Norte, Brazil;4. Department of Exact and Natural Sciences, Federal Rural University of the Semi-Arid Region, Pau dos Ferros, Brazil;5. Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil;6. Department of Chemical Engineering, João Pessoa, Federal University of Paraiba, Brazil;1. Selvamm Arts and Science College, Namakkal, 637 003, Tamilnadu, India;2. Adiyamaan College of Engineering, Hosur, 635 209, Tamilnadu, India;3. Department of Physics, Periyar University, Salem, 636 011, Tamilnadu, India;1. Department of Mathematics, College of Engineering and Technology, Srinivas University, Mangalore, 574146, India;2. Department of Mathematics, Bapuji Institute of Engineering & Technology, Davanagere, 577004, India;3. Department of Computer Science & Engineering, Bapuji Institute of Engineering & Technology, Davanagere, 577004, India;4. Department of Chemistry, College of Engineering and Technology, Srinivas University, Mangalore, 574146, India;1. Department of Chemistry, Mashhad Branch, Islamic Azad University, Mashhad, Iran;2. Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran;1. Department of Chemistry, Faculty of Sciences, Aydin Adnan Menderes University, 09010, Aydin, Turkey;2. Department of Physics, Faculty of Sciences, Aydin Adnan Menderes University, 09010, Aydin, Turkey;3. Technical Sciences Vocational School, Gazi University, Ostim, Ankara, 06374, Turkey;1. Department of Chemistry, Osmania University, Hyderabad, 500007, India;2. Department of Chemistry, Malla Reddy Engineering College (Autonomous), Main Campus, Hyderabad, Telangana, 500100, India;1. Department of Petrochemical Technology, University College of Engineering, BIT Campus, Anna University, Tiruchirappalli, 620024, India;2. Department of Electronics and Communication Engineering, K.Ramakrishnan College of Technology, Tiruchirappalli, 621112, India;3. Department of Physics and Nanotechnology, SRM Institute of Science and Technology, Kattankulathur, 603203, India |
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| Abstract: | The objective was to evaluate the effect of temperature on the degradation of total phenolic compounds (TPC) and antioxidant activities (AA), in addition to the effects of solvents (water, ethanol and methanol) and methods of maceration and ultrasound in the extraction of polyphenols from the jaboticaba peel powder (JPP). The thermal stability of the TPC and AA (DPPH, FRAP and ABTS) from JPP at different temperatures (90, 110 and 130 °C) was monitored over time (0–360 min). The effect of solvents (water, ethanol and methanol) and methods of maceration and ultrasound on the extraction of polyphenols from JPP was also evaluated. The best conditions for extracting polyphenols were quantified by HPLC. After extraction, the morphology of the powders was evaluated by scanning electron microscopy (SEM). The study of thermal stability showed that the ABTS radical presented a lower stability with time when compared to the other radicals. In addition, it was observed that the thermal degradation of TPC at the studied temperatures and that there is a positive correlation between TPC and AA. In the ultrasonic extraction using ethanol and methanol in the mass ratio of JPP/volume of solvent 1:20, the maximum TPC amounts were obtained. In the analysis by HPLC, a content of gallic acid (16.28 mg L?1) and hesperidin (9.26 mg L?1) were found for ethanol and methanol, respectively. The SEM images indicated that the changes in the structure favored the formation of pores contributing to the solubilization of TPC and consequently AA. |
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| Keywords: | Agro-industrial waste Food chemistry Polyphenols Antioxidant properties |
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