Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques

DC FieldValueLanguage
dc.contributor.authorAlbuquerque, Bianca R.-
dc.contributor.authorPrieto Lage, Miguel Ángel-
dc.contributor.authorBarreiro, Maria Filomena-
dc.contributor.authorCurran, Thomas P.-
dc.contributor.authoret al.-
dc.date.accessioned2017-02-15T15:09:39Z-
dc.date.copyright2016 Elsevieren
dc.date.issued2017-01-
dc.identifier.citationIndustrial Crops and Productsen
dc.identifier.urihttp://hdl.handle.net/10197/8350-
dc.description.abstractThis 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.en
dc.language.isoenen
dc.publisherElsevieren
dc.rightsThis is the author’s version of a work that was accepted for publication in Industrial Crops and Products. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Industrial Crops and Products (VOL95, ISSUE 2017, (2017)) DOI: 10.1016/j.indcrop.2016.10.050.en
dc.subjectArbutus unedo L. fruitsen
dc.subjectCatechinen
dc.subjectValorisationen
dc.subjectMacerationen
dc.subjectMicrowaveen
dc.subjectUltrasounden
dc.subjectExtractionen
dc.subjectResponse surface methodologyen
dc.titleCatechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniquesen
dc.typeJournal Articleen
dc.internal.authorcontactothertom.curran@ucd.ie-
dc.statusPeer revieweden
dc.identifier.volume95en
dc.identifier.startpage404en
dc.identifier.endpage415en
dc.identifier.doi10.1016/j.indcrop.2016.10.050-
dc.neeo.contributorAlbuquerque|Bianca R.|aut|-
dc.neeo.contributorPrieto Lage|Miguel Ángel|aut|-
dc.neeo.contributorBarreiro|Maria Filomena|aut|-
dc.neeo.contributorCurran|Thomas P.|aut|-
dc.neeo.contributoret al.||aut|-
dc.date.embargo2019-01-01-
dc.description.othersponsorshipFoundation for Science and Technology (FCT, Portugal)en
dc.description.othersponsorshipFEDERen
dc.internal.rmsid674209641-
dc.date.updated2017-01-09T21:32:56Z-
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Biosystems and Food Engineering Research Collection
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