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Extraction of chlorophylls from natural sources

2021Conference object Open access
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dc.contributor.authorGomes, Leonardo Corrêa
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorSaldanha, Ana Luísa
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T10:56:54Z
dc.date.available2022-01-24T10:56:54Z
dc.date.issued2021
dc.description.abstractThe growing consumers’ concern for possible long-term adverse effects of artificial molecules commonly used in food industry has led to an increased interest in natural products. At the same time, there is a demand for a more eco-sustainable use of natural matrices, which justifies the search for byproducts that have no other application to be explored in the development of novel food products [1,2]. In this context, the present study was designed to exploit natural pigments, more specifically chlorophylls, from bioresidues (aerial parts of carrot and tomato) for the development of food colorants. These are the most abundant pigments in plants and present, beyond their great coloring capacity, several bioactive properties, which corroborates the importance of their application in foodstuff. In this work, different extraction methodologies and techniques (maceration, ME, and ultrasound-assisted, USE) were applied to the lyophilized aerial parts of carrot and tomato to maximize the chlorophyll extraction yield. For the extraction, green solvents were prioritized, namely water, ethanol (90%), and hexane. The parameters affecting the pigments recovery were varied for each technique, namely the time, power, and solvent for USE, and the time and solvent for ME. The extractions were performed protecting the samples from light and the results were monitored through the implementation of a new chromatographic method, HPLC coupled to a diode array detector (DAD) and mass spectrometry (MS), to determine the concentration of chlorophylls and the best procedure to be performed. Both aerial parts presented chlorophylls and derivatives in significant concentrations and extraction yields up to 88% for the ethanolic extracts. The applied chromatographic method revealed to be appropriate for the analysis of this class of pigments, allowing a good peak resolution and separation, but also characteristic TIC spectrum for the tentative identification of the compounds. Therefore, the results of the present study can be explored for the development of chlorophyl-based colorants from these bioresidues, but also from similar byproducts.pt_PT
dc.description.sponsorshipTo 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 individual 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 0377_Iberphenol_6_E and 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAna; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Extraction of chlorophylls from natural sources. In 1st Natural products application: health, cosmetic and food: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-286-6pt_PT
dc.identifier.issn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24867
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood industrypt_PT
dc.titleExtraction of chlorophylls from natural sourcespt_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.conferencePlaceOn-linept_PT
oaire.citation.title1st Natural products application: Health, Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNameDias
person.familyNameMolina
person.familyNameSaldanha
person.familyNameFerreira
person.familyNameBarros
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameAdriana K.
person.givenNameAna Luísa
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
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person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-2341-1446
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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