Israel Luna Alves, Caroline Carboni Martins, Fabíola Ayres Cacciatore, Patricia da Silva Malheiros, Ligia Damasceno Ferreira Marczak, Simone Hickmann Flôres, Giovana Domeneghini Mercali
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引用次数: 0
Abstract
The sucupira fruit (Pterodon pubescens) contains a valuable oil characterized by high levels of fatty acids and an abundance of bioactive compounds, such as flavonoids and terpenoids. This study aimed to evaluate the use of ultrasound-assisted extraction to obtain sucupira fruit oil through a complete 22 factorial rotational design. The effects of ultrasound intensity (%) and ethanol concentration (%) on lipid content, antioxidant capacity, color, and reducing capacity were assessed. The maximum lipid content was 26.9/100 g, which was significantly higher than that obtained by the Soxhlet method (23.4/100 g). The extract obtained at the optimized conditions (90% ultrasound intensity and 80% ethanol concentration) showed antimicrobial activity against Salmonella and Escherichia coli cocktails. Compounds such as β-caryophyllene, caryophyllene oxide, α-humulene, α-copaene, and spathulenol, responsible for biologically relevant activities, were identified in the extract through GC/GC–MS. HPLC–MS/MS identified compounds such as catechin, luteolin, quercetin, taxifolin, among others.
期刊介绍:
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.