Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584908 | Food Chemistry | 2018 | 28 Pages |
Abstract
Food by-products containing bioactive substances have attracted attention due to the possibility of adding values to residues of the food industry. In this work, the extraction of phenolic compounds from pinhão seed coats (Araucaria angustifolia (Bertol.) Kuntze) using a central composite rotatable design was applied to obtain prediction models for the extract volume yield, total phenolic content, total phenolic acids and total flavonoids. Principal component analysis and hierarchical cluster analysis were implemented showing an evident poor effect of the temperature on phenolic compounds extraction, which is in accordance with the prediction model obtained by the experimental design for total phenolic acids. Volume yield presented a high positive correlation with extraction temperature, followed by solvent composition. Scanning electron microscopy showed that higher temperatures and lower ethanol percentages resulted in highly defibrillated pinhão coats that retained more extract after the extraction process, leading to lower volume yield percentages.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Carlos Henrique Koslinski Santos, Michel Rocha Baqueta, Aline Coqueiro, Maria Inês Dias, Lillian Barros, Maria Filomena Barreiro, Isabel C.F.R. Ferreira, Odinei Hess Gonçalves, Evandro Bona, Marcos Vieira da Silva, Fernanda Vitoria Leimann,