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Extraction of Phenolic Compounds with Antioxidant Activity from Cherry Seeds: Preliminary Study

2021Conference object Open access
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dc.contributor.authorGuiné, Raquel P. F.
dc.contributor.authorCastelão, D.
dc.contributor.authorDulyanska, Y.
dc.contributor.authorFerrão, A. C.
dc.contributor.authorCorreia, Paula
dc.contributor.authorEsteves, Bruno
dc.contributor.authorDomingos, Idalina
dc.contributor.authorFerreira, José
dc.contributor.authorCruz-Lopes, Luisa
dc.date.accessioned2021-12-03T10:27:27Z
dc.date.available2021-12-03T10:27:27Z
dc.date.issued2021
dc.description.abstractThe food processing industry is responsible for the generation of a significant amount of wastes and by-products, resulting from the transformation processes applied to food. These residues are highly rich in bioactive compounds with antioxidant activity, like for example the phenolic compounds [1]. To recover these compounds from the residues, extraction operations usually apply, but their optimization is important to maximize yield, minimize costs and reduce the environmental impacts. One of the main issues is related with the use of organic solvents derived from petroleum [2]. The objective of this study was to test different extraction conditions to obtain phenolic compounds from cherry seeds. For this the seeds used were pre-dried in the sun and grounded, and the powder was then dried in a stove for 24 hours at a temperature of 40 ºC. The extraction was performed using different solutions: water, methanol, ethanol:water (in variable percentages from 50% to 100% water) and ultrasounds. Also, the temperature was varied from 35 to 80 ºC. The total phenolic compounds (TPC), anthocyanins, flavonoids and antioxidant activity (DPPH and ABTS methods) were measured using spectroscopic methods. The results showed that the extraction of total phenolic compounds was higher for extraction with water or mixtures of water and ethanol, rather than with methanol or water plus ultrasounds (Fig.1). Additionally, testing different temperatures and percentages of water, it was verified that maximum extraction of phenolic compounds was obtained for 70 ºC, and using an extraction solution of ethanol:water (40:60, % v:v), which was 2.65 mg/g (galic acid equivalent). Under these conditions, the anthocyanins were 0.65 mg/g, and flavonoids were 1.05 mg/g (malvidin-3-glucoside equivalent). The antioxidant activity was 2.26 mg/g measured by ABTS method and 0.65 mg/g measured by DPPH method, in both cases expressed as Trolox equivalents. In this way it was possible to obtain extracts rich in phenolic compounds with antioxidant activity, using an aqueous solution with 40% ethanol, and by performing the extraction at 70 ºC and using magnetic stirrer.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné R, Castelão D, Dulyanska Y, Ferrão AC, Correia P, Esteves B, Domingos I, Ferreira J, Cruz-Lopes L. (2021) Extraction of Phenolic Compounds with Antioxidant Activity from Cherry Seeds: Preliminary Study, in Abstract Book of XXI EuroFoodChem, Lisboa, Portugal, p. 13pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6898
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherExtraction of Phenolic Compounds with Antioxidant Activity from Cherry Seeds: Preliminary Studypt_PT
dc.titleExtraction of Phenolic Compounds with Antioxidant Activity from Cherry Seeds: Preliminary Studypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.startPage13pt_PT
oaire.citation.titleXXI EuroFoodChempt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.familyNameEsteves
person.familyNameDomingos
person.familyNameFerreira
person.familyNameGonçalves Oliveira Valente da Cruz-Lopes
person.givenNameRaquel
person.givenNamePaula
person.givenNameBruno
person.givenNameidalina
person.givenNameJosé
person.givenNameLuísa Paula
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier2119255
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id521B-63A7-B248
person.identifier.ciencia-id7116-E1DE-88E7
person.identifier.ciencia-idB81E-BE45-E128
person.identifier.ciencia-id7916-0833-5B38
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0001-6660-3128
person.identifier.orcid0000-0002-4308-1563
person.identifier.orcid0000-0001-7596-8065
person.identifier.orcid0000-0001-6502-7202
person.identifier.ridC-2173-2012
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id57202554441
person.identifier.scopus-author-id24281086400
person.identifier.scopus-author-id18133647300
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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