Santos, Carlos Henrique KoslinskiBaqueta, Michel RochaCoqueiro, AlineDias, Maria InêsBarros, LillianBarreiro, M.F.Ferreira, Isabel C.F.R.Gonçalves, Odinei HessBona, EvandroSilva, Marcos Vieira daLeimann, Fernanda Vitória2018-04-192018-04-192018Santos, Carlos Henrique Koslinski; Baqueta, Michel Rocha; Coqueiro, Aline; Dias, Maria Inês; Barros, Lillian; Barreiro, M.F.; Ferreira, Isabel C.F.R.; Gonçalves, Odinei Hess; Bona, Evandro; Silva, Marcos Vieira da; Leimann, Fernanda Vitoria (2018) -Systematic study on the extraction of antioxidants from pinhão (araucaria angustifolia (bertol.) Kuntze) coat. Food Chemistry. ISSN 0308-8146. 261. p. 216-2230308-8146http://hdl.handle.net/10198/17111Food by-products containing bioactive substances have attracted attention due to the possibility of adding values to residues of the food industry. In this work, the extraction of phenolic compounds from pinhão seed coats (Araucaria angustifolia (Bertol.) Kuntze) using a central composite rotatable design was applied to obtain prediction models for the extract volume yield, total phenolic content, total phenolic acids and total flavonoids. Principal component analysis and hierarchical cluster analysis were implemented showing an evident poor effect of the temperature on phenolic compounds extraction, which is in accordance with the prediction model obtained by the experimental design for total phenolic acids. Volume yield presented a high positive correlation with extraction temperature, followed by solvent composition. Scanning electron microscopy showed that higher temperatures and lower ethanol percentages resulted in highly defibrillated pinhão coats that retained more extract after the extraction process, leading to lower volume yield percentages.engAraucaria angustifolia (Bertol.) KuntzeCentral composite rotatable designPrincipal component analysisPhenolic compoundsSolid’s microstructurejournal article10.1016/j.foodchem.2018.04.057