Isadora de Souza Lopes , Rafael Augusto Juliato , Cristiane Conte Paim de Andrade , Ana Clara Troya Raineri Fiocco , Renata Galhardo Borguini , Manuela Cristina Pessanha de Araújo Santiago , Luiz Henrique Fasolin , Carolina Siqueira Franco Picone
{"title":"Uvaia （Eugenia pyriformis Cambess）果实：通过加压液体提取探索其抗氧化潜力","authors":"Isadora de Souza Lopes , Rafael Augusto Juliato , Cristiane Conte Paim de Andrade , Ana Clara Troya Raineri Fiocco , Renata Galhardo Borguini , Manuela Cristina Pessanha de Araújo Santiago , Luiz Henrique Fasolin , Carolina Siqueira Franco Picone","doi":"10.1016/j.supflu.2024.106498","DOIUrl":null,"url":null,"abstract":"<div><div>Uvaia (<em>Eugenia pyriformis</em> Cambess) is a Brazilian native fruit with a high concentration of phenolic compounds. In this study, we optimized the extraction of flavonoids and other phenolic compounds from uvaia pulp (U<sub>P</sub>) and seed (U<sub>S</sub>) by Pressurized Liquid Extraction (PLE) using an ethanolic solution as solvent. Both temperature and ethanol concentration enhanced the extraction of the phenolics from U<sub>P</sub> and U<sub>S</sub>. The increase in ethanol concentration decreased the yield of flavonoid extraction from U<sub>P</sub>. In the case of the U<sub>S</sub>, higher temperatures and lower ethanol percentage improved the yield of flavonoid extraction. All extracts showed high antioxidant activity under optimized conditions, especially the U<sub>S</sub> extracts (507.40 µM Trolox.g<sup>−1</sup> of dry U<sub>S</sub>). The present findings highlight the effectiveness of PLE in obtaining antioxidant extracts from U<sub>P</sub> and U<sub>S</sub>, and also contribute to the valorization of uvaia fruit and its residues.</div></div>","PeriodicalId":17078,"journal":{"name":"Journal of Supercritical Fluids","volume":"218 ","pages":"Article 106498"},"PeriodicalIF":3.4000,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Uvaia (Eugenia pyriformis Cambess) fruit: Exploring its antioxidant potential through pressurized liquid extraction\",\"authors\":\"Isadora de Souza Lopes , Rafael Augusto Juliato , Cristiane Conte Paim de Andrade , Ana Clara Troya Raineri Fiocco , Renata Galhardo Borguini , Manuela Cristina Pessanha de Araújo Santiago , Luiz Henrique Fasolin , Carolina Siqueira Franco Picone\",\"doi\":\"10.1016/j.supflu.2024.106498\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Uvaia (<em>Eugenia pyriformis</em> Cambess) is a Brazilian native fruit with a high concentration of phenolic compounds. In this study, we optimized the extraction of flavonoids and other phenolic compounds from uvaia pulp (U<sub>P</sub>) and seed (U<sub>S</sub>) by Pressurized Liquid Extraction (PLE) using an ethanolic solution as solvent. Both temperature and ethanol concentration enhanced the extraction of the phenolics from U<sub>P</sub> and U<sub>S</sub>. The increase in ethanol concentration decreased the yield of flavonoid extraction from U<sub>P</sub>. In the case of the U<sub>S</sub>, higher temperatures and lower ethanol percentage improved the yield of flavonoid extraction. All extracts showed high antioxidant activity under optimized conditions, especially the U<sub>S</sub> extracts (507.40 µM Trolox.g<sup>−1</sup> of dry U<sub>S</sub>). The present findings highlight the effectiveness of PLE in obtaining antioxidant extracts from U<sub>P</sub> and U<sub>S</sub>, and also contribute to the valorization of uvaia fruit and its residues.</div></div>\",\"PeriodicalId\":17078,\"journal\":{\"name\":\"Journal of Supercritical Fluids\",\"volume\":\"218 \",\"pages\":\"Article 106498\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2024-12-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Supercritical Fluids\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0896844624003334\",\"RegionNum\":3,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, PHYSICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Supercritical Fluids","FirstCategoryId":"5","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0896844624003334","RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
Uvaia (Eugenia pyriformis Cambess) fruit: Exploring its antioxidant potential through pressurized liquid extraction
Uvaia (Eugenia pyriformis Cambess) is a Brazilian native fruit with a high concentration of phenolic compounds. In this study, we optimized the extraction of flavonoids and other phenolic compounds from uvaia pulp (UP) and seed (US) by Pressurized Liquid Extraction (PLE) using an ethanolic solution as solvent. Both temperature and ethanol concentration enhanced the extraction of the phenolics from UP and US. The increase in ethanol concentration decreased the yield of flavonoid extraction from UP. In the case of the US, higher temperatures and lower ethanol percentage improved the yield of flavonoid extraction. All extracts showed high antioxidant activity under optimized conditions, especially the US extracts (507.40 µM Trolox.g−1 of dry US). The present findings highlight the effectiveness of PLE in obtaining antioxidant extracts from UP and US, and also contribute to the valorization of uvaia fruit and its residues.
期刊介绍：
The Journal of Supercritical Fluids is an international journal devoted to the fundamental and applied aspects of supercritical fluids and processes. Its aim is to provide a focused platform for academic and industrial researchers to report their findings and to have ready access to the advances in this rapidly growing field. Its coverage is multidisciplinary and includes both basic and applied topics.
Thermodynamics and phase equilibria, reaction kinetics and rate processes, thermal and transport properties, and all topics related to processing such as separations (extraction, fractionation, purification, chromatography) nucleation and impregnation are within the scope. Accounts of specific engineering applications such as those encountered in food, fuel, natural products, minerals, pharmaceuticals and polymer industries are included. Topics related to high pressure equipment design, analytical techniques, sensors, and process control methodologies are also within the scope of the journal.
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