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Assessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systems

2017Journal article Open access
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dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:27Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:27Z
dc.date.issued2017
dc.description.abstractB.V. Arbutus unedo L. (strawberry-tree) fruits could be considered an alternative source of flavan-3-ols, in particular catechin and its derivatives. These compounds are known for a variety of applications in food (especially as food additives), pharmaceutical and cosmetic industry. Therefore, catechin-enriched extracts (60% flavan-3-ols and 22% of catechin) were obtained from A. unedo fruits and further submitted to physical and chemical stability studies, considering the main affecting variables (time, temperature and pH): i) a stability study of the extracts during the obtaining and storage procedures (powder system); and ii) a stability study of the extracts in simulated food environment (aqueous solution system). The measured responses were the flavan-3-ols and catechin contents, determined by High performance liquid chromatography couple to a diode array detector (HPLC-DAD), and the antioxidant activity of the extracts evaluated by hydrophilic assays. Mechanistic and phenomenological equations were used to describe the responses, and the optimal conditions for flavan-3-ols (including catechin) stability as powder extract during a month were pH = 5.4 and T = -20 °C; while its stability in aqueous solution remained during the 24 h of application at pH < 4 and T < 30 °C. These results provide useful information for: i) potential industrial use of A. unedo fruits as alternative sources of flavan-3-ols; and ii) shelf-life calculations and catechin loss predictions at specific conditions of temperature and pH. Finally, the results obtained showed a certain agreement with previous reports of catechin stability studies in powder and solution systems, but providing a new alternative source: A. unedo fruits.pt_PT
dc.description.sponsorshipThe authors thank the Foundation for Science and Tech-nology (FCT, Portugal) and FEDER under Program PT2020 forfinancial 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-doctoralresearcher of M.A. Prieto. B. Albuquerque thanks Celeide Pereira(UTFPR, Brazil) for her master co-supervision.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlbuquerque, Bianca R.; Prieto, M.A.; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Assessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systems. Industrial Crops and Products. ISSN 0926-6690. 99, p. 150-162en_EN
dc.identifier.doi10.1016/j.indcrop.2017.02.002pt_PT
dc.identifier.issn0926-6690
dc.identifier.urihttp://hdl.handle.net/10198/15297
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectArbutus unedo L. fruitsen_EN
dc.subjectCatechin-enriched extracten_EN
dc.subjectpH and temperature effectsen_EN
dc.subjectPhysical and chemical stabilityen_EN
dc.subjectReaction kinetics modelingen_EN
dc.titleAssessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systemsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameAlbuquerque
person.familyNamePrieto Lage
person.familyNameBarros
person.familyNameFerreira
person.givenNameBianca R.
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifier469085
person.identifier144781
person.identifier.ciencia-id621C-B603-7519
person.identifier.ciencia-id221E-1E00-AB74
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.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridG-4516-2011
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57192311941
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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