Influence of rota-evaporation temperature and type of residue on the extraction of bioactive compounds from jamelão (Syzygium cumini)
DOI:
https://doi.org/10.33448/rsd-v10i2.12272Keywords:
Peel; Bagasse; Antioxidant activity; Antimicrobial activity.Abstract
Jamelão is a fruit rich in bioactive compounds, however highly perishable and little used by the industry. Since there is not literature on the effect of rota-evaporation temperature and type of residue on the extraction of bioactive compounds, the aim of this study was to verify the influence of these factors on the extraction of these bioactive compounds, and consequently on antioxidant and antimicrobial activities. Part of the residue was obtained mechanically (bagasse), and the other part was obtained manually (peel). The bagasse and peel were dehydrated at 40°C and the extracts were prepared using a 1:10 (w/v) ratio of 70 % ethanol. After homogenization, the extracts were vacum filtered and rota-evaporizedat 40 °C and 50 °C. It was verified that the extraction of total phenolic compounds, flavonoids and anthocyanins was significantly higher at 50ºC. When comparing the two types of residues, the peel presented higher levels of flavonoids, anthocyanin, antioxidant (DPPH and FRAP) and antimicrobial activity, although for the total phenolic compounds no significant difference was observed between the types of residues. Concerning the antimicrobial capacity, it was observed that the extracts were effective against Listeria monocytogenes, Bacilus cereus and Staphylococcus aureus, being the peel the most efficient. Thus, the peel extracts rotaevaporate at 50°C can be considered a potential research source to bring nutritional benefits, as well as for the reduction of residues in the environmental impact, being able to be incorporated in new products by the food, pharmaceutical and related industries.
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