کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4909177 | 1427103 | 2017 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Extracts with bioactive compounds were obtained from dried and milled dedo de moça pepper (Capsicum baccatum L.) using two different extraction techniques: Soxhlet with four different solvents (hexane, ethyl acetate, methanol and ethanol), and ultrasound-assisted extraction (UAE) using methanol and ethanol. In Soxhlet, the solvent reflux was kept for 6 h, whereas the UAE temperatures were 40, 50 and 60 °C with ultrasonic intensities (UI) of 150, 300 and 450 W/cm2. Analyses of global yield, total phenolics, antioxidant capacities (DPPH and FRAP) and total capsaicinoids were performed. UAE raised the global extraction yield up to 26%. The concentration of phenolics and antioxidants increased with ultrasound, although higher intensities reduced their recoveries. However, capsaicinoids yield fell down to 50% with ultrasound. A phenomenological model provided good adjustment of the UAE kinetic curves. FESEM images showed that ultrasound did not change the sample morphology and did not damage the sample surface.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 198, April 2017, Pages 36-44
Journal: Journal of Food Engineering - Volume 198, April 2017, Pages 36-44
نویسندگان
Arthur Luiz Baião Dias, Camilla Scarelli Arroio Sergio, Philipe Santos, Gerardo Fernandéz Barbero, Camila Alves Rezende, Julian MartÃnez,