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Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

2018Journal article Open access
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dc.contributor.authorBackes, Emanueli
dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorGenena, Aziza Kamal
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:22:36Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:22:36Z
dc.date.issued2018
dc.description.abstractDue to its coloration, the fig (Ficus carica L.) peel, a by-product of fruit processing and/or consumption, is a potential source of anthocyanin compounds. In the present study different extraction techniques (heat, ultrasound, and microwave) were compared aiming to recover the anthocyanin pigments and optimize its extraction conditions. A response surface methodology tool with three factors and five levels for each factor was used according to a circumscribed central composite design. The variables tested for the heat and microwave extraction methods were time, temperature, and solvent proportion (ethanol/water ratio), meanwhile, for the ultrasound method, the variables tested were the ultrasonic power, time, and solvent proportion. The anthocyanin composition of the extract was determined by HPLC-DAD-ESI/MS, and the used criteria responses were: i) quantification of cyanidin 3-rutinoside (C) in the extracted residue (mg C/g R) and in the dried peel (mg C/g P dw), and the extraction yield of the obtained residue (g R/g P dw). Ultrasound extraction was the most effective method, yielding 3.82 mg C/g R at the optimal global extraction conditions (21 min, 310 W, and 100% of ethanol). Additionally, the solid-to-liquid ratio effect was studied at the optimal conditions, using a dose-response format, in view of its plausible transference to industrial level. For the ultrasound method, an increased non-linear relationship was observed for concentrations in the range 5 to 200 g/L, being the optimal solution close to 150 g/L. In brief, the obtained results show the potential of fig peels as a source of anthocyanin pigments, with potential uses in various industrial fields, such as food, pharmaceutical, and cosmetic.
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); to FCT for L. Barros research contract and C. Pereira grant (SFRH/BPD/122650/2016) under the Programa Operacional Capital Humano (POCH) supported by the European Social Fund and National Funds of MCTES (Ministério da Ciência, Tecnologia, e Ensino Superior); to FEDERInterreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E.; to European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Mobilizador project Norte-01-0247-FEDER-024479: ValorNatural® and Project NORTE-01-0145-FEDER-023289: DeCodE. This work was also financially supported by: Project POCI-01-0145- FEDER-006984 – Associate Laboratory LSRE-LCM funded by FEDER through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia. To Xunta de Galicia for financial support to M.A. Prieto grant.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBackes, Emanueli; Pereira, Carla; Barros, Lillian; Prieto, M. A.; Genena, Aziza Kamal; Barreiro, Maria Filomena; Ferreira, Isabel C.F.R. (2018). Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques. Food Research International. ISSN 0963-9969. 113, p. 197-209en_EN
dc.identifier.doi10.1016/j.foodres.2018.07.016en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/10795
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
dc.subjectFicus carica L.en_EN
dc.subjectHeat/microwave/ultrasound assisted extractionen_EN
dc.subjectPeel by-product, anthocyaninen_EN
dc.subjectResponse surface methodologyen_EN
dc.titleRecovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniquesen_EN
dc.typejournal article
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/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F122650%2F2016/PT
oaire.fundingStream5876
person.familyNameBackes
person.familyNamePereira
person.familyNameBarros
person.familyNamePrieto Lage
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameEmanueli
person.givenNameCarla
person.givenNameLillian
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameIsabel C.F.R.
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person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
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person.identifier.scopus-author-id55627876424
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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
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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