RT journal article
T1 Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
A1 Alcázar Alay, Sylvia Carolina
A1 Cárdenas Toro, Fiorella Patricia
A1 Osorio Tobón, Juan Felipe
A1 Fernández Barbero, Gerardo
A1 Meireles, María Ángela de Almeida
A2 Química Analítica
K1 flavonoids
K1 phenolic compounds
K1 antioxidant
K1 biocompounds recovery
K1 clean technology
AB Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables, including solvent type (pure ethanol and ethanol/water (50:50 v/v)), citric acid (0 and 0.3%, w/w), pressure (20 and 80 bar) and temperature (30 and 60 °C) were evaluated using a full factorial design. The extraction was affected primarily by the solvent type and the citric acid percentage. The results indicate that the maximum overall yield (X0) was 64 ± 9 (%, d.b.) when the process was performed using ethanol (99.5%) and citric acid (0.3% w/w). The maximum total anthocyanin content and anthocyanin recovered from the raw material were 7 ± 1 (mg anthocyanin/g extract, d.b.) and 11 ± 2 (%, d.b.), respectively.
PB Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
SN 1678-457X
YR 2017
FD 2017
LK http://hdl.handle.net/10498/36675
UL http://hdl.handle.net/10498/36675
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026