Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques
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|Title:||Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques||Authors:||Albuquerque, Bianca R.
Prieto Lage, Miguel Ángel
Barreiro, Maria Filomena
Curran, Thomas P.
|Permanent link:||http://hdl.handle.net/10197/8350||Date:||Jan-2017||Abstract:||This study compares three extraction techniques (maceration, microwave and ultrasound) for catechin recovery from Arbutus unedo fruit extracts. To obtain the conditions that maximize catechin extraction yield, a response surface methodology was applied using a 3-level full factorial Box-Behnken design in which the processing time (t), temperature (T), ultrasonic power (W) and ethanol percentage (Et%) were the relevant independent variables with the response (catechin content, mg/g dw) measured by HPLC-PDA. A fixed solid/solvent ratio of 50 g/L was used in all techniques. Maceration and microwave extractions were found to be the most effective methods, capable of yielding 1.38 ± 0.1 and 1.70 ± 0.3 mg/g dw of catechin, respectively at the optimal extraction conditions. The optimal conditions for maceration were 93.2 ± 3.7 min, 79.6 ± 5.2 °C and 23.1 ± 3.7% of ethanol, while for the microwave extraction were 42.2 ± 4.1 min, 137.1 ± 8.1 °C and 12.1 ± 1.1% of ethanol. Comparatively with maceration, the microwave system was a faster solution, conducting to slightly higher catechin yields, but using higher temperatures to reach similar values. The ultrasound method was the least effective solution, yielding 0.71 ± 0.1 mg/g dw of catechin at 42.4 ± 3.6 min, 314.9 ± 21.2 W and 40.3 ± 3.8% ethanol. The results highlight the potential of using A. unedo fruits bio-residues as a productive source of catechin.||Type of material:||Journal Article||Publisher:||Elsevier||Journal:||Industrial Crops and Products||Volume:||95||Start page:||404||End page:||415||Copyright (published version):||2016 Elsevier||Keywords:||Arbutus unedo L. fruits; Catechin; Valorisation; Maceration; Microwave; Ultrasound; Extraction; Response surface methodology||DOI:||10.1016/j.indcrop.2016.10.050||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Biosystems and Food Engineering Research Collection|
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