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Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques

2017Journal article Open access
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dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorRodrigues, Alírio
dc.contributor.authorCurran, Thomas P.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:07Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:07Z
dc.date.issued2017
dc.description.abstractThis study compares three extraction techniques (maceration, microwave and ultrasound) for catechin recover from Arbutus unedo fruit extracts. To obtain the conditions that maximize catechin extraction yield, a response surface methodology was applied using a 3-level full factorial Box–Behnken design in which the processing time (t), temperature (T), ultrasonic power (W) and ethanol percentage (Et%) were the relevant independent variables with the response (catechin content, mg/g dw) measured by HPLC-PDA. A fixed solid/solvent ratio of 50 g/L was used in all techniques. Maceration and microwave extractions were found to be the most effective methods, capable of yielding 1.38 ± 0.1 and 1.70 ± 0.3 mg/g dw of catechin, respectively at the optimal extraction conditions. The optimal conditions for maceration were 93.2 ± 3.7 min, 79.6 ± 5.2 °C and 23.1 ± 3.7% of ethanol, while for the microwave extraction were 42.2 ± 4.1 min, 137.1 ± 8.1 °C and 12.1 ± 1.1% of ethanol. Comparatively with maceration, the microwave system was a faster solution, conducting to slightly higher catechin yields, but using higher temperatures to reach similar values. The ultrasound method was the least effective solution, yielding 0.71 ± 0.1 mg/g dw of catechin at 42.4 ± 3.6 min, 314.9 ± 21.2 W and 40.3 ± 3.8% ethanol. The results highlight the potential of using A. unedo fruits bio-residues as a productive source of catechin.pt_PT
dc.description.sponsorshipThe authors thank the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros (SFRH/BPD/107855/2015) grant. To POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT. To Xunta de Galicia for financial support for the post-doctoral researcher of M.A. Prieto. B. Albuquerque thanks Celeide Pereira (UTFPR, Brazil) for her master cosupervision.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlbuquerque, Bianca R.; Prieto, M. A.; Barreiro, Maria Filomena; Rodrigues, Alírio; Curran, Thomas P.; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques. Industrial Crops and Products. ISSN 0926-6690. 95, p. 404-415en_EN
dc.identifier.doi10.1016/j.indcrop.2016.10.050pt_PT
dc.identifier.issn0926-6690
dc.identifier.urihttp://hdl.handle.net/10198/15271
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.subjectArbutus unedo L. fruitsen_EN
dc.subjectCatechinen_EN
dc.subjectMaceration/microwave/ultrasound assisted extractionen_EN
dc.subjectResponse surface methodologyen_EN
dc.subjectValorisationen_EN
dc.titleCatechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniquesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.fundingStream5876
person.familyNameAlbuquerque
person.familyNamePrieto Lage
person.familyNameBarreiro
person.familyNameBarros
person.familyNameFerreira
person.givenNameBianca R.
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifier469085
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person.identifier.ciencia-id621C-B603-7519
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person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-4109-7921
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridG-4516-2011
person.identifier.ridL-9802-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57192311941
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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