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Optimization of antioxidant compounds extraction from feijoa (Acca sellowiana berg) residues

dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.contributor.authorBurbano-Ipiales L.
dc.contributor.authorVillota-Arevalo D.
dc.contributor.authorMuñoz-Paredes J.
dc.contributor.authorOsorio-Mora O.
dc.contributor.authorVallejo-Castillo V.
dc.date.accessioned2024-12-02T20:16:11Z
dc.date.available2024-12-02T20:16:11Z
dc.date.issued2022
dc.identifier.issn1012061
dc.identifier.urihttps://hdl.handle.net/20.500.14112/29037
dc.description.abstractFeijoa residues has a high content of bioactive compounds with effective antioxidant activity compared with the content of other fruits. However, these wastes are disposed of without generating added value. Therefore, in order to determine the maximum time to extract the polyphenols (TPC) and flavonoids (TFC) present in the residue, solid-liquid extraction kinetics was performed. Next, in order to find the best conditions for maximizing the simultaneous extraction of TPC and TFC, a central composite design and response surface analysis were proposed. Three independent factors, temperature (ranging from 13.18 to 46.82 °C), solid:liquid ratio (ranging from 1:10 to 1:74 g:mL) and ethanol-water mixture (ranging from 16,36 to 83,64%v/v) were evaluated. The kinetics indicated a maximum extraction time of 90 minutes for TPC with 3,990.02 ± 22.403 mgGAE/100 g FW, and 45 minutes for TFC with 1,219.38 ± 19.24 mgCE/100 g FW. These values are within the range reported by other studies using advanced technology. The optimized extraction conditions were a temperature of 34.5 °C, 1:45 solid-liquid ratio and 39.43% for the solvent. Finally, extract from feijoa residues presented an effective antioxidant activity greater than 50%. Therefore, this residue can be used as a promising source of bioactive compounds with various agro-industrial applications. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
dc.description.sponsorshipThis work was financially supported by the Colombian Ministry of Science, Technology and Innovation (MINCIENCIAS) – Convocatoria 818–2018.
dc.format.mediumRecurso electrónico
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.rights.uriAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.sourceFood Science and Technology (Brazil)
dc.sourceFood Sci. Tech.
dc.sourceScopus
dc.titleOptimization of antioxidant compounds extraction from feijoa (Acca sellowiana berg) residues
datacite.contributorGrupo de Investigación, Innovación, Diseño y Optimización de Procesos, Facultad de Ingeniería, Universidad Mariana, Nariño, Pasto, Colombia
datacite.contributorGrupo de Apoyo a la Investigacion y Desarrollo Agroalimentario, Facultad de Ingeniería Agroindustrial, Universidad de Nariño, Nariño, Pasto, Colombia
datacite.contributorBurbano-Ipiales L., Grupo de Investigación, Innovación, Diseño y Optimización de Procesos, Facultad de Ingeniería, Universidad Mariana, Nariño, Pasto, Colombia
datacite.contributorVillota-Arevalo D., Grupo de Investigación, Innovación, Diseño y Optimización de Procesos, Facultad de Ingeniería, Universidad Mariana, Nariño, Pasto, Colombia
datacite.contributorMuñoz-Paredes J., Grupo de Investigación, Innovación, Diseño y Optimización de Procesos, Facultad de Ingeniería, Universidad Mariana, Nariño, Pasto, Colombia
datacite.contributorOsorio-Mora O., Grupo de Apoyo a la Investigacion y Desarrollo Agroalimentario, Facultad de Ingeniería Agroindustrial, Universidad de Nariño, Nariño, Pasto, Colombia
datacite.contributorVallejo-Castillo V., Grupo de Investigación, Innovación, Diseño y Optimización de Procesos, Facultad de Ingeniería, Universidad Mariana, Nariño, Pasto, Colombia
datacite.rightshttp://purl.org/coar/access_right/c_abf2
oaire.resourcetypehttp://purl.org/coar/resource_type/c_6501
oaire.versionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.contributor.contactpersonV. Vallejo-Castillo
dc.contributor.contactpersonGrupo de Investigación, Innovación, Diseño y Optimización de Procesos, Facultad de Ingeniería, Universidad Mariana, Pasto, Nariño, Colombia
dc.contributor.contactpersonemail: vevallejo@umariana.edu.co
dc.contributor.sponsorMINCIENCIAS, (818–2018)
dc.contributor.sponsorKementerian Sains, Teknologi dan Inovasi, MOSTI
dc.identifier.doi10.1590/fst.65421
dc.identifier.instnameUniversidad Mariana
dc.identifier.locale65421
dc.identifier.reponameRepositorio Clara de Asis
dc.identifier.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85129504340&doi=10.1590%2ffst.65421&partnerID=40&md5=ed60d73e398e648d76000475e1f8537b
dc.relation.citationvolume42
dc.relation.iscitedby1
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.keywordsantioxidant
dc.subject.keywordsextraction
dc.subject.keywordsfeijoa
dc.subject.keywordsflavonoids
dc.subject.keywordspolyphenols
dc.type.driverinfo:eu-repo/semantics/article
dc.type.hasversioninfo:eu-repo/semantics/acceptedVersion
dc.type.redcolhttp://purl.org/redcol/resource_type/ART
dc.type.spaArtículo científico


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