%0 Journal Article 
%A Aliaño González, María José
%A Ferreiro González, Marta
%A Espada Bellido, Estrella
%A Carrera Fernández, Ceferino Adrián
%A Palma Lovillo, Miguel
%A Ayuso Vilacides, Jesús
%A Fernández Barbero, Gerardo
%A Álvarez Saura, José Ángel
%T Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction
%D 2020
%@ 2073-4395
%U http://hdl.handle.net/10498/22766
%X In this work, two methods based on microwave-assisted extraction techniques for the extraction of both anthocyanins and total phenolic compounds from acai have been developed. For that, a full factorial design (Box-Behnken design) has been used to optimize the following four variables: solvent composition (25-75% methanol in water), temperature (50-100 degrees C), pH (2-7), and sample/solvent ratio (0.5 g: 10 mL-0.5 g: 20 mL). The anthocyanins and total phenolic compounds content have been determined by ultra high-pressure liquid chromatography and Folin-Ciocalteu method, respectively. The optimum conditions for the extraction of anthocyanins were 38% MeOH in water, 99.63 degrees C, pH 3.00, at 0.5 g: 10 mL of ratio, while for the extraction of total phenolic compounds they were 74.16% MeOH in water, 99.14 degrees C, pH 5.46, at 0.5 g: 20 mL of ratio. Both methods have shown a high repeatability and intermediate precision with a relative standard deviation lower than 5%. Furthermore, an extraction kinetics study was carried out using extraction periods ranging from 2 min until 25 min. The optimized methods have been applied to acai-containing real samples. The results with such real samples have confirmed that both methods are suitable for a rapid and reliable extraction of anthocyanins and total phenolic compounds.
%K acai
%K anthocyanins
%K Box-Behnken design
%K microwave-assisted extraction
%K phenolic compounds
%K UHPLC
%~ Universidad de Cádiz