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Advisor(s)
Abstract(s)
Sweet cherries (P. avium L.) are widely consumed fruits appreciated for their sweet taste and
appealing appearance. Their colour vary with the maturation stage, being an excellent indicator
of the optimal harvest time. When ripen, these fruits acquire a dark red coloration that is mainly
influenced by the anthocyanin concentration in the fruit peel and pulp [1]. These compounds are
present in several natural matrices and their colour can vary from blue to violet and red depending
on the surrounding medium conditions (pH, temperature, humidity, salinity, stress and storage
conditions, etc.) [2]. Beyond bioactive properties, these compounds also possess a great coloring
capacity, which justify their increasing exploitation for food industry application, especially for
cherry wastes recovery, given the fact that bird bitten and fallen fruits are not suitable for sale nor
consumption and represent a significant part of the production.
Thus, the aim of the present work was to optimize the extraction of these compounds from sweet
cherry wastes, by studying the conditions that maximize the maceration extraction yield. For that
purpose, a response surface methodology was applied using five levels for each of the
independent variables (time, temperature, and solvent concentration). The quantification of
anthocyanins present in the extracts was performed by high performance liquid chromatography
coupled to a diode array detector (HPLC-DAD). For the model application, the anthocyanin
concentration and the extraction yield were used as responses.
Through this extraction method, it was possible to obtain a yield of 1.86±0.41 mg/g of cherry dry
weight, in the optimal conditions of: 63.0±3.2 min; 61.7±1.3ºC and 53.1±1.4% of ethanol. The
obtained residue represented 87% of the total cherry dry weight and the anthocyanin content was
of 3.05±0.41 mg/g of dry residue. The results obtained in this study demonstrate the potential
application of sweet cherries as sources of anthocyanins.
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Pedagogical Context
Citation
Pereira, Carla; Barros, Lillian; Prieto, Miguel A.; Ferreira, Isabel C.F.R. (2018). Recovery of anthocyanins from sweet cherry wastes: process modeling and optimization using response surface methodology. In 6PYCheM – 6th Portuguese Young Chemists Meeting. Setúbal