Microwave-assisted extraction of mucilage from juá: Characterization and antioxidant activity

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-06-10 DOI:10.1111/1750-3841.17094

Flávio Gomes Fernandes, Ricácia de Sousa Silva, Priscila Mayara de Lima Oliveira, Carmen Lucia de Oliveira Petkowicz, Graciele da Silva Campelo Borges

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Abstract

Microwave-assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide composition and antioxidant activity of the mucilage from juá fruits from different regions of Caatinga were investigated. The fruits from Agreste Paraibano showed the highest mucilage extraction yield (18.64%) compared to that of fruits from Mata Paraibana (MP) (12.37%), Borborema (BB) (11.47%), and Sertão Paraibano (8.31%) (p < 0.05). Glucose (32.8%–50.8%) and arabinose (19.3%–32.9%) were the main monosaccharides found in juá mucilage. The mucilage from fruits in the MP presented the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl and oxygen radical absorbance capacity assays. Our results demonstrated the potential for the future exploration and application of juá mucilage in the food industry.

Practical Application

Juá (Ziziphus joazeiro Mart.) mucilage contains phenolic compounds and antioxidant activity, and its extraction by MAE is efficient, as it contributed to a higher yield.

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微波辅助提取果汁中的粘液：特性和抗氧化活性。

采用响应面方法研究了微波辅助提取果汁中的粘液。最佳萃取条件为功率 300 瓦、萃取时间 240 秒、pH 值 8.0、水/样品比 1/6，萃取率为 26.43%。研究了来自卡廷加不同地区的果汁果实的单糖成分和抗氧化活性。与 Mata Paraibana (MP) (12.37%)、Borborema (BB) (11.47%) 和 Sertão Paraibano (8.31%) 的果实相比，Agreste Paraibano 的果实显示出最高的粘液提取率（18.64%）。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.