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Maria Inês Sucupira MACIEL ; Andrelina Maria Pinheiro SANTOS ; Enayde de Almeida MELO ;Ciência e Tecnologia de Alimentos 2015, 35 2

Autor: Renata Araújo Milanez de Sena ANDRADE

Fuente: http://www.redalyc.org/articulo.oa?id=395941535019


Introducción



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil Araújo Milanez de Sena ANDRADE, Renata; Sucupira MACIEL, Maria Inês; Pinheiro SANTOS, Andrelina Maria; de Almeida MELO, Enayde Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues Ciência e Tecnologia de Alimentos, vol.
35, núm.
2, abril-junio, 2015, pp.
354-360 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395941535019 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a ISSN 0101-2061 Food Science and Technology DDOI: http:--dx.doi.org-10.1590-1678-457X.6585 Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues Renata Araújo Milanez de Sena ANDRADE1, Maria Inês Sucupira MACIEL1, Andrelina Maria Pinheiro SANTOS2, Enayde de Almeida MELO1* Abstract The goal of this study was to determine the chemical composition of cashew apples agro-industrial residue and optimize the process of polyphenols extraction in this residue.
The extraction process conditions were defined using a 24-1 fractional factorial experimental design using acetone and methanol as solvents.
The independent variables were: time (30 to 90 min), temperature (30 to 50 °C), solvent concentrations (50% to 90%), agitation speed (100 to 300 rpm); the dependent variables were: total phenolic content and DPPH scavenging capacity.
The optimized process was carried out by applying the Central Composite Rotational Design (CCRD) considering the results obtained with the 24-1 fractional factorial experimental design.
The residue presented bioactive compounds in its com...





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