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Recovery of anthocyanins from sweet cherry wastes: process modeling and optimization using response surface methodology

2018Conference object Open access
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dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-05-23T10:29:46Z
dc.date.available2018-05-23T10:29:46Z
dc.date.issued2018
dc.description.abstractSweet 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), Carla Pereira grant (SFRH/BPD/122650/2016) and L. Barros contract. FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Mobilizador ValorNatural® and Project NORTE-01-0145-FEDER-023289: DeCodE. To Xunta de Galicia for financial support to M.A. Prieto grant.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, 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. Setúbalpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/17672
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleRecovery of anthocyanins from sweet cherry wastes: process modeling and optimization using response surface methodologypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F122650%2F2016/PT
oaire.citation.conferencePlaceSetúbal, Portugalpt_PT
oaire.citation.title6PYCheM – 6th Portuguese Young Chemists Meetingpt_PT
person.familyNamePereira
person.familyNameBarros
person.familyNamePrieto Lage
person.familyNameFerreira
person.givenNameCarla
person.givenNameLillian
person.givenNameMiguel A.
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
person.identifier107688
person.identifier144781
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridG-4516-2011
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id36868826600
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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