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Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.)

dc.contributor.authorAlavarsa-Cascales, Diego
dc.contributor.authorAliaño-González, M.J.
dc.contributor.authorPalma, Miguel
dc.contributor.authorBarbero, Gerardo F.
dc.contributor.authorCarrera, Ceferino
dc.date.accessioned2023-01-20T10:31:54Z
dc.date.available2023-01-20T10:31:54Z
dc.date.issued2022
dc.description.abstractSeveral investigations have proven the presence of anthocyanins in different parts of acai plants. These compounds are responsible for the notable therapeutic properties of acai such as antioxidant, antimicrobial, anti-inflammatory, anticancer, and anticonvulsant. We have therefore optimized an enzyme-assisted extraction method for the anthocyanins found in acai, to be subsequently applied in many fields such as agrifood, medicine, or cosmetics. A Plackett-Burman design with seven variables (time of extraction, pH, temperature, agitation, percentage of ethanol in the solvent, amount of sample, and units of enzyme) was employed to determine the predominant extraction variables, of which four were categorized as influential. Subsequently, a Box-Behnken design-response surface methodology made it possible to determine the degree of influence from these variables and their optimal values. The optimal conditions were established as 0.1 g of acai heated up to 60 degrees C and extracted using 15 mL of solvent with pH 4 and 40% ethanol, 500 units of enzyme per gram of sample, and agitation at 150 rpm for 15 min. The repeatability and intermediate precision of the developed method were confirmed by variation coefficients below 5%. Finally, the developed method was compared against the extensively used maceration and ultrasound-assisted extraction methods.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/agronomy12102327pt_PT
dc.identifier.issn2073-4395
dc.identifier.urihttp://hdl.handle.net/10400.1/18869
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAcaipt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectBox-Behnkenpt_PT
dc.subjectEnzyme-assisted extractionpt_PT
dc.titleOptimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue10pt_PT
oaire.citation.startPage2327pt_PT
oaire.citation.titleAgronomypt_PT
oaire.citation.volume12pt_PT
person.familyNameAliaño González
person.givenNameMaría José
person.identifier456042
person.identifier.ciencia-idDD17-3640-DB88
person.identifier.orcid0000-0002-5816-4476
person.identifier.scopus-author-id57200221253
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication305fc84f-d79e-49d4-ba14-bea107dcc203
relation.isAuthorOfPublication.latestForDiscovery305fc84f-d79e-49d4-ba14-bea107dcc203

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