Accessibility navigation


Effect of solvent composition on the extraction of phenolic compounds and antioxidant capacity of Bacaba juice (Oenocarpus bacaba Mart.)

da Silveira, T. F. F., de Andrade Lima, M., Meinhart, A., Kuhnle, G. G. C. and Godoy, H. T. (2020) Effect of solvent composition on the extraction of phenolic compounds and antioxidant capacity of Bacaba juice (Oenocarpus bacaba Mart.). Food Analytical Methods, 13 (5). pp. 1119-1128. ISSN 1936-976X

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1007/s12161-020-01726-2

Abstract/Summary

Studying the phytochemical composition and bioactive potential of underexploited species is of great importance for promoting their valorization and for broadening the range of sources of bioactive compounds in the human diet. In this study, we used a simplex centroid mixture design to determine an optimal extraction solvent composition (using mixtures of water, acetone, and ethanol) for maximizing the extraction of phenolic compounds and the antioxidant capacity of bacaba juice (Oenocarpus bacaba). The compounds were identified and quantified by high-performance liquid chromatography coupled with mass spectrometry. Taxifolin, orientin, and isoorientin were identified and quantified in bacaba juice for the first time. It was possible to evidence the high potentiality of the bacaba regarding the contents of syringic, vanillic, ferulic, 3,4-dihydroxybenzoic acids, and orientin, which have significantly contributed to the antioxidant capacity of the extracts. Thus, this study indicates that bacaba juice can provide antioxidant compounds. Moreover, the determined extraction conditions can be applied for obtaining extracts rich in potential bioactive properties for food and pharmaceutical applications.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:89544
Publisher:Springer

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation