Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes
ABSTRACT: This study aimed to optimize the ultrasound-assisted extraction (UAE) of total anthocyanins from two stages of ripening purple tomatoes (low and high) and to compare the optimized extraction with the conventional one. In the optimization of UAE, the studied variables were time (5 to 75 min...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2023-11-01
|
| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024000500751&tlng=en |
| _version_ | 1827762900691845120 |
|---|---|
| author | Bárbara Avancini Teixeira Márcia Cristina Teixeira Ribeiro Vidigal Paulo Cesar Stringheta |
| author_facet | Bárbara Avancini Teixeira Márcia Cristina Teixeira Ribeiro Vidigal Paulo Cesar Stringheta |
| author_sort | Bárbara Avancini Teixeira |
| collection | DOAJ |
| description | ABSTRACT: This study aimed to optimize the ultrasound-assisted extraction (UAE) of total anthocyanins from two stages of ripening purple tomatoes (low and high) and to compare the optimized extraction with the conventional one. In the optimization of UAE, the studied variables were time (5 to 75 min), temperature (30 to 70 °C), and solid: liquid ratio (1:5 to 1:15 m/v). The optimal condition of the UAE process, for low-ripened purple tomatoes, occurs at a time of 75 min, temperature of 40 °C, and solid: liquid ratio of 1:15 m/v, predicting the content of 12.487 mg/100g. For high-ripened purple tomatoes, the optimal condition occurs at a time of 40 min, temperature of 50 °C, and solid: liquid ratio of 1:15 m/v, predicting the content of 8.802 mg/100 g. On validation of these optimized conditions, less than a 3% difference was reported between the predicted and experimental values (12.267 mg/100 g for low-ripened, and 8.894 mg/100 g for high-ripened purple tomatoes). When comparing the optimized UAE with the conventional extraction, it was observed that UAE increased (P < 0.05) the extraction of total anthocyanins content by 73% for low-ripened and by 54% for high-ripened purple tomatoes. Thus, the study indicated that the UAE is an efficient technology for recovering bioactive compounds from purple tomatoes. |
| first_indexed | 2024-03-11T10:44:36Z |
| format | Article |
| id | doaj.art-0a155d3fe17d4fcdbcdd66e3f137a22a |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-03-11T10:44:36Z |
| publishDate | 2023-11-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-0a155d3fe17d4fcdbcdd66e3f137a22a2023-11-14T07:43:04ZengUniversidade Federal de Santa MariaCiência Rural1678-45962023-11-0154510.1590/0103-8478cr20220604Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoesBárbara Avancini Teixeirahttps://orcid.org/0000-0003-4672-6109Márcia Cristina Teixeira Ribeiro Vidigalhttps://orcid.org/0000-0002-8065-0753Paulo Cesar Stringhetahttps://orcid.org/0000-0002-1229-7038ABSTRACT: This study aimed to optimize the ultrasound-assisted extraction (UAE) of total anthocyanins from two stages of ripening purple tomatoes (low and high) and to compare the optimized extraction with the conventional one. In the optimization of UAE, the studied variables were time (5 to 75 min), temperature (30 to 70 °C), and solid: liquid ratio (1:5 to 1:15 m/v). The optimal condition of the UAE process, for low-ripened purple tomatoes, occurs at a time of 75 min, temperature of 40 °C, and solid: liquid ratio of 1:15 m/v, predicting the content of 12.487 mg/100g. For high-ripened purple tomatoes, the optimal condition occurs at a time of 40 min, temperature of 50 °C, and solid: liquid ratio of 1:15 m/v, predicting the content of 8.802 mg/100 g. On validation of these optimized conditions, less than a 3% difference was reported between the predicted and experimental values (12.267 mg/100 g for low-ripened, and 8.894 mg/100 g for high-ripened purple tomatoes). When comparing the optimized UAE with the conventional extraction, it was observed that UAE increased (P < 0.05) the extraction of total anthocyanins content by 73% for low-ripened and by 54% for high-ripened purple tomatoes. Thus, the study indicated that the UAE is an efficient technology for recovering bioactive compounds from purple tomatoes.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024000500751&tlng=enultrasonic extractionoptimizationanthocyaninspurple tomatoes |
| spellingShingle | Bárbara Avancini Teixeira Márcia Cristina Teixeira Ribeiro Vidigal Paulo Cesar Stringheta Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes Ciência Rural ultrasonic extraction optimization anthocyanins purple tomatoes |
| title | Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes |
| title_full | Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes |
| title_fullStr | Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes |
| title_full_unstemmed | Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes |
| title_short | Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes |
| title_sort | optimization of ultrasound assisted extraction of anthocyanins from purple tomatoes |
| topic | ultrasonic extraction optimization anthocyanins purple tomatoes |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024000500751&tlng=en |
| work_keys_str_mv | AT barbaraavanciniteixeira optimizationofultrasoundassistedextractionofanthocyaninsfrompurpletomatoes AT marciacristinateixeiraribeirovidigal optimizationofultrasoundassistedextractionofanthocyaninsfrompurpletomatoes AT paulocesarstringheta optimizationofultrasoundassistedextractionofanthocyaninsfrompurpletomatoes |