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Orientador(es)
Resumo(s)
We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant
activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and
acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and
20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that,
although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant
activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best
extraction conditions, both for the 1 st and 2 nd recovered extracts. However, the solvent had a marked effect on
anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the
same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components,
which was confirmed by the dendogram obtained from cluster analysis.
Descrição
Palavras-chave
Phenolic compounds Anthocyanins Antioxidant activity Cluster analysis Factor analysis Fragaria ananassa
Contexto Educativo
Citação
Guiné RPF, Correia PMR, Ferrão AC, Gonçalves F, Lerat C, El-Idrissi T, Rodrigo E (2020) Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions. Brazilian Journal of Food Technology, 23, e2019142