Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface Methodology
Bacuri (<i>Platonia insignis</i> Mart) is a species from the Clusiaceae genus. Its fruit pulp is commonly used in South America in several food products, such as beverages, ice cream and candies. Only the pulp of the fruit is used, and the peels and seeds are considered waste from these...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/11/12/1767 |
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| author | Klenicy K. L. Yamaguchi David S. Dias Carlos Victor Lamarão Karen F. A. Castelo Max S. Lima Ananda S. Antonio Attilio Converti Emerson S. Lima Valdir F. Veiga-Junior |
| author_facet | Klenicy K. L. Yamaguchi David S. Dias Carlos Victor Lamarão Karen F. A. Castelo Max S. Lima Ananda S. Antonio Attilio Converti Emerson S. Lima Valdir F. Veiga-Junior |
| author_sort | Klenicy K. L. Yamaguchi |
| collection | DOAJ |
| description | Bacuri (<i>Platonia insignis</i> Mart) is a species from the Clusiaceae genus. Its fruit pulp is commonly used in South America in several food products, such as beverages, ice cream and candies. Only the pulp of the fruit is used, and the peels and seeds are considered waste from these industries. As a trioxygenated xanthone source, this species is of high interest for bioproduct development. This work evaluated the mesocarp and epicarp of bacuri fruits through different extraction methods and experimental conditions (pH, temperature and solvent) in order to determine the most effective method for converting this agro-industrial waste in a value-added bioproduct. Open-column procedures and HPLC and NMR experiments were performed to evaluate the chemical composition of the extracts, along with total phenols, total flavonoids and antioxidant activities (sequestration of the DPPH and ABTS radicals). A factorial design and response surface methodology were used. The best extraction conditions of substances with antioxidant properties were maceration at 50 °C with 100% ethanol as solvent for mesocarp extracts, and acidic sonication in 100% ethanol for epicarp extracts, with an excellent phenolic profile and antioxidant capacities. The main compounds isolated were the prenylated benzophenones garcinielliptone FC (epicarp) and 30-<i>epi</i>-cambogin (mesocarp). This is the first study analysing the performance of extraction methods within bacuri agro-industrial waste. Results demonstrated that shells and seeds of bacuri can be used as phenolic-rich bioproducts obtained by a simple extraction method, increasing the value chain of this fruit. |
| first_indexed | 2024-03-10T04:32:25Z |
| format | Article |
| id | doaj.art-108b34bebc1440cca22e5ba7c38872cd |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-03-10T04:32:25Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-108b34bebc1440cca22e5ba7c38872cd2023-11-23T03:58:50ZengMDPI AGBiomolecules2218-273X2021-11-011112176710.3390/biom11121767Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface MethodologyKlenicy K. L. Yamaguchi0David S. Dias1Carlos Victor Lamarão2Karen F. A. Castelo3Max S. Lima4Ananda S. Antonio5Attilio Converti6Emerson S. Lima7Valdir F. Veiga-Junior8Institute of Health and Biotechnology, Federal University of Amazonas, Coari 69460-000, BrazilInstitute of Mathematical and Computer Sciences, University of São Paulo, São Carlos 13566-590, BrazilAgricultural Products Technology Laboratory, Faculty of Agricultural Science, Federal University of Amazonas, Manaus 69080-900, BrazilChemistry Department, Institute of Exact Sciences, Federal University of Amazonas, Manaus 69077-000, BrazilChemistry Department, Institute of Exact Sciences, Federal University of Amazonas, Manaus 69077-000, BrazilCenter for Forensic Analysis, Laboratory for the Support of Technological Development, Chemistry Institute, Federal University of Rio de Janeiro (NAF–LADETEC/IQ–UFRJ), Rio de Janeiro 21941-598, BrazilDepartment of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, I-16145 Genoa, ItalyFaculty of Pharmaceutical Sciences, Federal University of Amazonas, Manaus 69080-900, BrazilChemical Engineering Section, Military Institute of Engineering, Rio de Janeiro 22290-270, BrazilBacuri (<i>Platonia insignis</i> Mart) is a species from the Clusiaceae genus. Its fruit pulp is commonly used in South America in several food products, such as beverages, ice cream and candies. Only the pulp of the fruit is used, and the peels and seeds are considered waste from these industries. As a trioxygenated xanthone source, this species is of high interest for bioproduct development. This work evaluated the mesocarp and epicarp of bacuri fruits through different extraction methods and experimental conditions (pH, temperature and solvent) in order to determine the most effective method for converting this agro-industrial waste in a value-added bioproduct. Open-column procedures and HPLC and NMR experiments were performed to evaluate the chemical composition of the extracts, along with total phenols, total flavonoids and antioxidant activities (sequestration of the DPPH and ABTS radicals). A factorial design and response surface methodology were used. The best extraction conditions of substances with antioxidant properties were maceration at 50 °C with 100% ethanol as solvent for mesocarp extracts, and acidic sonication in 100% ethanol for epicarp extracts, with an excellent phenolic profile and antioxidant capacities. The main compounds isolated were the prenylated benzophenones garcinielliptone FC (epicarp) and 30-<i>epi</i>-cambogin (mesocarp). This is the first study analysing the performance of extraction methods within bacuri agro-industrial waste. Results demonstrated that shells and seeds of bacuri can be used as phenolic-rich bioproducts obtained by a simple extraction method, increasing the value chain of this fruit.https://www.mdpi.com/2218-273X/11/12/1767bacuriAmazonia<i>Platonia insignis</i>antioxidantsprenylated benzophenonesfood residues |
| spellingShingle | Klenicy K. L. Yamaguchi David S. Dias Carlos Victor Lamarão Karen F. A. Castelo Max S. Lima Ananda S. Antonio Attilio Converti Emerson S. Lima Valdir F. Veiga-Junior Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface Methodology Biomolecules bacuri Amazonia <i>Platonia insignis</i> antioxidants prenylated benzophenones food residues |
| title | Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface Methodology |
| title_full | Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface Methodology |
| title_fullStr | Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface Methodology |
| title_full_unstemmed | Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface Methodology |
| title_short | Amazonian Bacuri (<i>Platonia insignis</i> Mart.) Fruit Waste Valorisation Using Response Surface Methodology |
| title_sort | amazonian bacuri i platonia insignis i mart fruit waste valorisation using response surface methodology |
| topic | bacuri Amazonia <i>Platonia insignis</i> antioxidants prenylated benzophenones food residues |
| url | https://www.mdpi.com/2218-273X/11/12/1767 |
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