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Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: a nutraceutical-oriented optimization study

2016Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-10-06T09:13:58Z
dc.date.available2016-10-06T09:13:58Z
dc.date.issued2016
dc.description.abstractThe production of natural extracts requires suitable processing conditions to maximize the preservation of the bioactive ingredients. Herein, a microwave-assisted extraction (MAE) process was optimized, by means of response surface methodology (RSM), to maximize the recovery of phenolic acids and flavonoids and obtain antioxidant ingredients from tomato. A 5-level full factorial Box-Behnken design was successfully implemented for MAE optimization, in which the processing time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were relevant independent variables. The proposed model was validated based on the high values of the adjusted coefficient of determination and on the non-significant differences between experimental and predicted values. The global optimum processing conditions (t=20 min; T=180 ºC; Et=0 %; and S/L=45 g/L) provided tomato extracts with high potential as nutraceuticals or as active ingredients in the design of functional foods. Additionally, the round tomato variety was highlighted as a source of added-value phenolic acids and flavonoids.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (PEst-OE/AGR/UI0690/2014), REQUIMTE (UID/QUI/50006/2013 - POCI/01/0145/FERDER/007265), J. Pinela (SFRH/BD/92994/2013) and L. Barros (SFRH/BPD/107855/2015); FCT/MEC and FEDER under Programme PT2020 for financial support to LSRE (UID/EQU/50020/2013), and to QREN, ON2 and FEDER (NORTE-07-0162-FEDER-000050); to the Xunta de Galicia for financial support for the post-doctoral researcher of M.A. Prieto.pt_PT
dc.identifier.citationPinela, José; Prieto, M.A.; Carvalho, Ana Maria; Barreiro, M.F.; Oliveira, M.B.P.P.; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: a nutraceutical-oriented optimization study. Separation and Purification Technology. ISSN 1383-5866. 164, p. 114-124pt_PT
dc.identifier.doi10.1016/j.seppur.2016.03.030pt_PT
dc.identifier.issn1383-5866
dc.identifier.urihttp://hdl.handle.net/10198/13364
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
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.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMicrowave-assisted extractionpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectCentral composite designpt_PT
dc.subjectLycopersicon esculentumpt_PT
dc.titleMicrowave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: a nutraceutical-oriented optimization studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
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/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
oaire.citation.endPage124pt_PT
oaire.citation.startPage114pt_PT
oaire.citation.titleSeparation and Purification Technologypt_PT
oaire.citation.volume164pt_PT
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person.familyNamePinela
person.familyNamePrieto
person.familyNameCarvalho
person.familyNameBarreiro
person.familyNameBarros
person.familyNameFerreira
person.givenNameJosé
person.givenNameMiguel A.
person.givenNameAna Maria
person.givenNameFilomena
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridG-4516-2011
person.identifier.ridL-9802-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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