Study of alcoholic and aqueous extraction of pequi (Caryocar brasiliense Camb.) natural antioxidants and extracts concentration by nanofiltration

dc.creatorMachado, MTC
dc.creatorMello, BCBS
dc.creatorHubinger, MD
dc.date2013
dc.dateAUG
dc.date2014-07-31T14:18:41Z
dc.date2015-11-26T17:52:36Z
dc.date2014-07-31T14:18:41Z
dc.date2015-11-26T17:52:36Z
dc.date.accessioned2018-03-29T00:36:06Z
dc.date.available2018-03-29T00:36:06Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 117, n. 4, n. 450, n. 457, 2013.
dc.identifier0260-8774
dc.identifier1873-5770
dc.identifierWOS:000320088600005
dc.identifier10.1016/j.jfoodeng.2012.12.007
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/75247
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/75247
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1290297
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionPequi (Caryocar brasilense Camb.) is a typical Brazilian fruit, rich in polyphenols and carotenoids. The present work studied aqueous and alcoholic pequi extraction, in bench scale, evaluating time and temperature variation influence on polyphenols and carotenoids recovery. For the extraction best conditions (25 degrees C within 1 h for aqueous extract and 40 degrees C within 24 h for alcoholic extract), a residue reextraction was carried out, which has increased compounds recovery from fruit material. The final extract (a mixture of the first and second extract) was submitted to a concentration step by nanofiltration (in a stirred cell with a temperature of 25 degrees C and a pressure of 800 kPa). For alcoholic extract, the rejection towards bioactive compounds was small (around 10% for carotenoids and 15% for polyphenols). For aqueous extract, nanofiltration showed a high efficiency to concentrate the polyphenols and carotenoids (with retention coefficient around 100% and 97%, respectively). (C) 2012 Elsevier Ltd. All rights reserved.
dc.description117
dc.description4
dc.description450
dc.description457
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFAPESP [2009/50593-2]
dc.descriptionCNPq [138039/2009-7]
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectPequi
dc.subjectCarotenoids
dc.subjectPolyphenols
dc.subjectExtraction
dc.subjectNanofiltration
dc.subjectResponse-surface Methodology
dc.subjectPhenolic-compounds
dc.subjectOptimization
dc.subjectMarc
dc.subjectUltrafiltration
dc.subjectAnthocyanins
dc.subjectCarotenoids
dc.subjectPolyphenols
dc.subjectMembranes
dc.subjectSolvent
dc.titleStudy of alcoholic and aqueous extraction of pequi (Caryocar brasiliense Camb.) natural antioxidants and extracts concentration by nanofiltration
dc.typeArtículos de revistas


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