Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues
In this study, we have determined, using RSM (mixture design and Doehlert matrix), the optimum values of the independent variables to achieve the maximum response for the extraction of total phenolic compounds from Spondias mombin L bagasse agroindustrial residues in order to preserve their antioxid...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2018-01-01
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| Series: | Frontiers in Chemistry |
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| Online Access: | http://journal.frontiersin.org/article/10.3389/fchem.2017.00116/full |
| _version_ | 1818672744608301056 |
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| author | Antonio C. Santos Felix Cleber G. Novaes Maísla Pires Rocha George E. Barreto George E. Barreto Baraquizio B. do Nascimento Lisandro D. Giraldez Alvarez |
| author_facet | Antonio C. Santos Felix Cleber G. Novaes Maísla Pires Rocha George E. Barreto George E. Barreto Baraquizio B. do Nascimento Lisandro D. Giraldez Alvarez |
| author_sort | Antonio C. Santos Felix |
| collection | DOAJ |
| description | In this study, we have determined, using RSM (mixture design and Doehlert matrix), the optimum values of the independent variables to achieve the maximum response for the extraction of total phenolic compounds from Spondias mombin L bagasse agroindustrial residues in order to preserve their antioxidant activity. The extraction of phenolic compounds, as well as their antioxidant capacity and the capacity to scavenge ABTS, was determined by the modified DPPH method at different periods of time, temperature, velocity of rotation and solvents concentration. We observed that the optimum condition for the highest antioxidant yield was obtained using water (60.84%), acetone (30.31%), and ethanol (8.85%) at 30°C during 20 min at 50 rpm. We have also found that the maximum yield of total phenolics was 355.63 ± 9.77 (mg GAE/100 g), showing an EC50 of 3,962.24 ± 41.20 (g fruit/g of DPPH) and 8.36 ± 0.30 (μM trolox/g fruit), which were measured using DPPH and ABTS assays. These results suggest that RSM was successfully applied for optimizing the extraction of phenolics compounds thus preserving their antioxidant activity. |
| first_indexed | 2024-12-17T07:44:46Z |
| format | Article |
| id | doaj.art-f1a40f35e65649cfaeed4e258b42ed39 |
| institution | Directory Open Access Journal |
| issn | 2296-2646 |
| language | English |
| last_indexed | 2024-12-17T07:44:46Z |
| publishDate | 2018-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Chemistry |
| spelling | doaj.art-f1a40f35e65649cfaeed4e258b42ed392022-12-21T21:58:03ZengFrontiers Media S.A.Frontiers in Chemistry2296-26462018-01-01510.3389/fchem.2017.00116305208Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial ResiduesAntonio C. Santos Felix0Cleber G. Novaes1Maísla Pires Rocha2George E. Barreto3George E. Barreto4Baraquizio B. do Nascimento5Lisandro D. Giraldez Alvarez6Grupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, BrazilGrupo de Pesquisa Laboratório de Química Analítica, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, BrazilGrupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, BrazilDepartamento de Nutrición y Bioquímica, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, ColombiaInstituto de Ciencias Biomédicas, Universidad Autónoma de Chile, Santiago, ChileGrupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, BrazilGrupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, BrazilIn this study, we have determined, using RSM (mixture design and Doehlert matrix), the optimum values of the independent variables to achieve the maximum response for the extraction of total phenolic compounds from Spondias mombin L bagasse agroindustrial residues in order to preserve their antioxidant activity. The extraction of phenolic compounds, as well as their antioxidant capacity and the capacity to scavenge ABTS, was determined by the modified DPPH method at different periods of time, temperature, velocity of rotation and solvents concentration. We observed that the optimum condition for the highest antioxidant yield was obtained using water (60.84%), acetone (30.31%), and ethanol (8.85%) at 30°C during 20 min at 50 rpm. We have also found that the maximum yield of total phenolics was 355.63 ± 9.77 (mg GAE/100 g), showing an EC50 of 3,962.24 ± 41.20 (g fruit/g of DPPH) and 8.36 ± 0.30 (μM trolox/g fruit), which were measured using DPPH and ABTS assays. These results suggest that RSM was successfully applied for optimizing the extraction of phenolics compounds thus preserving their antioxidant activity.http://journal.frontiersin.org/article/10.3389/fchem.2017.00116/fullSpondias mombin L.Cajápolyphenolsfactorial designABTSDPPH |
| spellingShingle | Antonio C. Santos Felix Cleber G. Novaes Maísla Pires Rocha George E. Barreto George E. Barreto Baraquizio B. do Nascimento Lisandro D. Giraldez Alvarez Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues Frontiers in Chemistry Spondias mombin L. Cajá polyphenols factorial design ABTS DPPH |
| title | Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues |
| title_full | Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues |
| title_fullStr | Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues |
| title_full_unstemmed | Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues |
| title_short | Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues |
| title_sort | mixture design and doehlert matrix for the optimization of the extraction of phenolic compounds from spondias mombin l apple bagasse agroindustrial residues |
| topic | Spondias mombin L. Cajá polyphenols factorial design ABTS DPPH |
| url | http://journal.frontiersin.org/article/10.3389/fchem.2017.00116/full |
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