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Extraction of Chlorophylls from bioresidues of Daucus Carota L. (Carrots) aerial parts for food colorants development

2021Conference object Open access
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dc.contributor.authorMolina, Adriana K.
dc.contributor.authorGomes, Leonardo Corrêa
dc.contributor.authorPalmeira, Luís
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T12:02:04Z
dc.date.available2022-01-24T12:02:04Z
dc.date.issued2021
dc.description.abstractThe use of bio-residues from fruits and vegetables such as seeds, peels, aerial parts, etc., in the food industry has been of great interest due to the possibility of developing new secondary added-value materials such as natural colorants, which not only provide a colour to the food or product, but also provide health benefits to the consumer (Tiwari et al. 2019). In the present study, the extraction of chlorophylls from the aerial parts of carrots was carried out in order to develop natural food colourants. For that purpose, two types of extraction (maceration and ultrasound-assisted extraction) were performed to maximise the yield of chlorophyll recovery. Three types of solvents were used, prioritising green solvents (water, 90% ethanol, and hexane). At the same time, different parameters were varied in each of the techniques: i) in maceration: extraction time and solvent; ii) in ultrasound-assisted extraction: power and solvent. The extractions were carried out protecting the samples from light and the results were obtained using a newly developed chromatographic method through high performance liquid chromatography (HPLC) coupled to a diode array detector (DAD) and mass spectrometry (MS). In general, the aerial parts of carrot revealed as main compounds chlorophylls a and b, as well as derivatives in significant concentrations. The ultrasound technique proved to be more efficient than maceration extraction, with higher extraction yields when higher ultrasonic power was used. Compared to water and hexane, ethanol allowed the extraction of greater amounts of chlorophylls. These compounds can find application in food industry, but also in other industrial fields, given their high coloring properties, making these bioresidues valuable sources to exploit for colorants development.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® and Project GreenHealth - Norte-01-0145- FEDER-000042. To Ponto Agrícola Unipessoal, Lda for samples supplypt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doiMolina, Adriana K.; Gomes, Leonardo C.; Palmeira, Luis; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Extraction of Chlorophylls from bioresidues of Daucus Carota L. (Carrots) aerial parts for food colorants development. In RETASTE: Rethink Food Waste. Atenas, Grécia. ISBN 978-618-84774-2-1pt_PT
dc.identifier.isbn978-618-84774-2-1
dc.identifier.urihttp://hdl.handle.net/10198/24875
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectChlorophyllspt_PT
dc.subjectDaucus Carota L.pt_PT
dc.titleExtraction of Chlorophylls from bioresidues of Daucus Carota L. (Carrots) aerial parts for food colorants developmentpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceAtenas, Gréciapt_PT
oaire.citation.titleRETASTE: Rethink Food Wastept_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMolina
person.familyNamePalmeira
person.familyNamePereira
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.givenNameAdriana K.
person.givenNameLuís
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
person.identifier.ciencia-idC110-0167-E58D
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person.identifier.ciencia-id9418-CF95-9919
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person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-3698-5641
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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