Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques
Files in This Item:
|Catechin_based_extract_optimization_obtained_from_Arbutus_unedo_L_fruits_using_maceration_microwave_ultrasound_extraction_techniques.pdf||849.2 kB||Adobe PDF||Download Request a copy|
|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||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|
Show full item record
This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.