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
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling
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
نویسندگان
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