Repository logo
 
Publication

The impact of extraction temperature and solution concentration on the antioxidant activity of sweet cherry seeds’ extracts

2022Conference object Open access
Simple item page
dc.contributor.authorDulyanska, Y.
dc.contributor.authorCunha, Margarida
dc.contributor.authorLima, M. J.
dc.contributor.authorCorreia, Paula
dc.contributor.authorFerreira, Manuela
dc.contributor.authorFragata, Anabela
dc.contributor.authorCardoso, Ana Paula
dc.contributor.authorBarroca, Maria João
dc.contributor.authorSilva, A.
dc.contributor.authorCruz-Lopes, Luísa
dc.contributor.authorEsteves, Bruno
dc.contributor.authorFerreira, José
dc.contributor.authorDomingos, Idalina
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2022-12-09T11:15:29Z
dc.date.available2022-12-09T11:15:29Z
dc.date.issued2022
dc.description.abstractSweet cherry seeds, a valuable lignin-cellulose raw material for the production of polyurethane foams 1, are also a significant source of different phenolic compounds 2 and can be a good source of natural antioxidants, which can play an important role in preventing the formation of free radicals and protection against degenerative diseases. Considering sustainability, the main objective of this project was the use of cherry by-products (seeds) to produce extracts rich in antioxidant compounds. In this work, the seed extracts were obtained with the addition of different combinations of ethanolic solution (water:ethanol ratios - 50:50; 60:40; 80:20; 100:0 v:v) and at different temperatures (35, 50, 70 and 80 °C), all under magnetic stirring for 40 minutes. Then, the antioxidant activity of the extracts was evaluated through spectrophotometric methods, using the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid)) radicals, and also the Ferric Reducing Antioxidant Power Assay (FRAP). All measurements were replicated at least in triplicates and were expressed as mg Trolox equivalents per gram (mg TE/g). Statistical analysis was performed using the JAVA software. ANOVA tests show that there is a statistically significant effect of temperature, water percentage and temperature on the antioxidant activity evaluated by the three methods used (p> 0.001 in all tests). The percentage of water is the variable that most contributes to this effect. Individual Post Hoc comparisons show, for all tests, that in general the temperatures induce differences in antioxidant activity, except 70 °C and 80 °C in DPPH and FRAP, and 80 °C and 50 °C in ABTS. Regarding the percentage of water, it was found that all samples are different from each other, except the FRAP, in which no significant differences between 50 and 60% of water were found. In conclusion, no major differences between the ABTS, DPPH and FRAP methods were found. Temperature and percentage of water have a significant effect on the concentration of antioxidant activity in all methods. In that way, the cherry pit is a good by-product to produce extracts with high content of antioxidant activity, being that the 70° C with 50:50 and 60:40 water:ethanol solutions are the most favorable conditions to potentiate the antioxidant activity.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDulyanska Y, Cunha M, Lima MJ, Correia PMR, Ferreira M, Fragata A, Cardoso AP, Barroca MJ, Silva A, Cruz-Lopes L, Esteves B, Ferreira JV, Domingos I, Guiné RPF. (2022) The impact of extraction temperature and solution concentration on the antioxidant activity of sweet cherry seeds’ extracts. In Livro de Resumos do XVI Encontro de Química dos Alimentos: Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar, Castelo Branco, pp. 408.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7438
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.titleThe impact of extraction temperature and solution concentration on the antioxidant activity of sweet cherry seeds’ extractspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.startPage408pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentospt_PT
person.familyNameCorreia
person.familyNameFerreira
person.familyNameFragata
person.familyNamePaula Pereira de Oliveira Cardoso
person.familyNameBarroca
person.familyNameGonçalves Oliveira Valente da Cruz-Lopes
person.familyNameEsteves
person.familyNameFerreira
person.familyNameDomingos
person.familyNamede Pinho Ferreira Guiné
person.givenNamePaula
person.givenNameManuela
person.givenNameAnabela
person.givenNameAna
person.givenNameMaria João
person.givenNameLuísa Paula
person.givenNameBruno
person.givenNameJosé
person.givenNameidalina
person.givenNameRaquel
person.identifier2119255
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id621B-B150-2128
person.identifier.ciencia-id4019-E6D8-1885
person.identifier.ciencia-idE21B-CD54-E879
person.identifier.ciencia-id7916-0833-5B38
person.identifier.ciencia-id521B-63A7-B248
person.identifier.ciencia-idB81E-BE45-E128
person.identifier.ciencia-id7116-E1DE-88E7
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0002-8452-2222
person.identifier.orcid0000-0003-0065-9115
person.identifier.orcid0000-0001-5062-4098
person.identifier.orcid0000-0002-9186-0975
person.identifier.orcid0000-0001-6502-7202
person.identifier.orcid0000-0001-6660-3128
person.identifier.orcid0000-0001-7596-8065
person.identifier.orcid0000-0002-4308-1563
person.identifier.orcid0000-0003-0595-6805
person.identifier.ridN-1236-2013
person.identifier.ridI-8696-2014
person.identifier.ridC-2173-2012
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id54795093700
person.identifier.scopus-author-id6602767047
person.identifier.scopus-author-id57202554441
person.identifier.scopus-author-id18133647300
person.identifier.scopus-author-id24281086400
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublicationb3ac2fdc-b878-4f68-9045-4b1c0ae8f567
relation.isAuthorOfPublication413b7125-bcad-471c-91e8-afb4edf9d2ba
relation.isAuthorOfPublication746d2746-c92f-4309-a078-f7c7c2f9df2f
relation.isAuthorOfPublicationa4c5f1bd-2b16-4904-bcb5-d1767c739c56
relation.isAuthorOfPublicationfa1274f5-f7f8-4afd-8ed8-5f988d6c7226
relation.isAuthorOfPublicationa3351493-41e8-4758-acae-39e3382d0b04
relation.isAuthorOfPublication7d09c228-3415-4272-9299-89c6951565d7
relation.isAuthorOfPublication50134ab7-55eb-4e8a-a5ea-5cc54b1468e3
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery50134ab7-55eb-4e8a-a5ea-5cc54b1468e3

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
2022_10_CBranco_EQA_Resumo_YD_Cherry_p408.pdf
Size:
2.34 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.79 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CERNAS - Artigo em ata de evento científico nacional
ESAV - DIA - Artigo em ata de evento científico nacional
ESEV - DPCE - Artigo em ata de evento científico nacional
ESSV - UEMOG - Artigo em ata de evento científico nacional
ESTGL - DGAT - Artigo em ata de evento científico nacional
ESTGV - DA - Artigo em ata de evento científico nacional
Load more