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High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product

2017Journal article Restricted access
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dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorAraújo, Paula
dc.contributor.authorDuarte, Maria F.
dc.contributor.authorFreitas, Victor de
dc.contributor.authorPintado, Manuela
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2017-12-12T17:36:45Z
dc.date.available2017-12-12T17:36:45Z
dc.date.issued2017
dc.description.abstractHigh-pressure assisted extraction was employed to obtain fig by-product derived extracts and its impact was evaluated on antioxidant activity and total phenolic, tannin, and flavonoid. A Box-Behnken design was applied to evaluate the effects of pressure, extraction time and ethanol concentration on extractions and optimal conditions were estimated by response surface methodology. The correlation analysis of the mathematical-regression model indicated that a quadratic polynomial model could be employed to optimize the high pressure extraction of compounds. Only the models developed for total antioxidant activity by DPPH · and for total flavonoids presented coefficient determinations lower than 0.95. From response surface plots, pressure, extraction time and ethanol concentration showed independent and interactive effects. The optimal conditions included 600 MPa, an extraction time between 18 and 29 min, depending on the parameter analyzed and a low ethanol concentration (<15%) except for flavonoids (48%). High pressure led to an increase of 8-13% of antioxidant activity and an increase of 8-11% of total phenolics, flavonoids and tannins content when compared to extracts performed at 0.1 MPa. Analysis of variance indicated a high goodness of fit of the models used and the adequacy of response surface methodology for optimizing high pressure extraction.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlexandre, E. M. C., Araujo, P., Duarte, M. F., de Freitas, V., Pintado, M. E., Saraiva, J. A. (2017). High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product. Journal of Food Science and Technology-Mysore, 54(8), 2519-2531pt_PT
dc.identifier.doi10.1007/s13197-017-2697-2pt_PT
dc.identifier.eid85019688071
dc.identifier.eissn0975-8402
dc.identifier.issn0022-1155
dc.identifier.pmcPMC5502048
dc.identifier.pmid28740310
dc.identifier.urihttp://hdl.handle.net/10400.14/23659
dc.identifier.wos000405272300036
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.subjectOptimum extraction conditionspt_PT
dc.subjectExtraction yieldspt_PT
dc.subjectResponse surface methodologypt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleHigh-pressure assisted extraction of bioactive compounds from industrial fermented fig by-productpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00115%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F95795%2F2013/PT
oaire.citation.endPage2531
oaire.citation.issue8
oaire.citation.startPage2519
oaire.citation.titleJournal of Food Science and Technologypt_PT
oaire.citation.volume54
oaire.fundingStream3599-PPCDT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameAlexandre
person.familyNameAraújo
person.familyNameDuarte
person.familyNameFreitas
person.familyNamePintado
person.familyNameSaraiva
person.givenNameElisabete
person.givenNamePaula
person.givenNameMaria F.
person.givenNameVictor
person.givenNameMaria Manuela
person.givenNameJorge
person.identifierR-000-HGE
person.identifier456608
person.identifier.ciencia-idD012-E77D-309F
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person.identifier.ciencia-id161D-29F0-55ED
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person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-7597-3152
person.identifier.orcid0000-0002-2223-7784
person.identifier.orcid0000-0003-0586-2278
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridK-9179-2013
person.identifier.ridI-7332-2015
person.identifier.ridH-5177-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id8580575700
person.identifier.scopus-author-id35336282200
person.identifier.scopus-author-id7007032996
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id35583570500
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
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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