RT journal article
T1 Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.)
A1 Alavarsa Cascales, Diego
A1 Aliaño González, María José
A1 Palma Lovillo, Miguel
A1 Fernández Barbero, Gerardo
A1 Carrera Fernández, Ceferino Adrián
A2 Química Analítica
K1 açai
K1 anthocyanins
K1 Box–Behnken
K1 Enzyme-assisted extraction
K1 Euterpe Oleracea Mart
K1 optimization
K1 Plackett–Burman
AB Several investigations have proven the presence of anthocyanins in different parts of acai plants. These compounds are responsible for the notable therapeutic properties of acai such as antioxidant, antimicrobial, anti-inflammatory, anticancer, and anticonvulsant. We have therefore optimized an enzyme-assisted extraction method for the anthocyanins found in acai, to be subsequently applied in many fields such as agrifood, medicine, or cosmetics. A Plackett-Burman design with seven variables (time of extraction, pH, temperature, agitation, percentage of ethanol in the solvent, amount of sample, and units of enzyme) was employed to determine the predominant extraction variables, of which four were categorized as influential. Subsequently, a Box-Behnken design-response surface methodology made it possible to determine the degree of influence from these variables and their optimal values. The optimal conditions were established as 0.1 g of acai heated up to 60 degrees C and extracted using 15 mL of solvent with pH 4 and 40% ethanol, 500 units of enzyme per gram of sample, and agitation at 150 rpm for 15 min. The repeatability and intermediate precision of the developed method were confirmed by variation coefficients below 5%. Finally, the developed method was compared against the extensively used maceration and ultrasound-assisted extraction methods.
PB MDPI
SN 2073-4395
YR 2022
FD 2022-10
LK http://hdl.handle.net/10498/28663
UL http://hdl.handle.net/10498/28663
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026