Extração de compostos bioativos e pectina da casca de maracujá utilizando sistema pressurizado e ultrassom

• Ano de defesa: 2015
• Autor(a) principal: Souza, Caroline Gondim de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Engenharia química; Resíduos; Passiflora; Flavonóides
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/12368

The residue of passion fruit, the peel represents 90% of the total weight of fresh fruit, which is wasted during the passion fruit processing. This waste can be recycled with the recovery of bioactive substances and pectin that have added value. These compounds have applicability in the food, pharmaceutical, chemical and cosmetic industries. In this context, the aim of this study was to extract bioactive compounds and pectin of passion fruit peel. The extractions were carried out using the Pressurised Solvent Extraction (PSE) and Ultrasound-Assisted Extraction (UAE). The PSE process conditions were: pressure (10342-11721 kPa), temperature (80 °C), rinse (5 min), extraction time of each cycle (10 min) and purge (200s). And UAE process conditions were: ultrasonic bath at ultrasonic frequency (40 kHz), actual power (135 W), power density (112 500 W/m3) and extraction time in each cycle (10 min). All extractions were performed three times sequentially, yielding three cycles of extraction for each sample. The solvents employed were: hexane, water, methanol solutions/water and ethanol/water in the proportions of 80:20, 70:30, 60:40 e 50:50 (v/v), respectively. The pectin extraction was performed sequentially after the phenolic compounds extraction, using an aqueous solution of citric acid 1%. The pectin extraction were performed following the same parameters employed in the UAE and PSE. The analytical determinations performed in the present study were: mass yield of the extracts, total sugars, determination of the content of total polyphenols, identification and quantification of compounds and characterization of pectin polymer. The results obtained showed that the extraction technique that highlighted was the PSE, it presented a fast and simple methodology. The most suitable type of solvent is ethanol because it has low toxicity to consumer. And the ratio 60:40 (v/v) proved promising, because afforded a yield of 36% total extract, an antioxidant content of 466 mg/100g of passion fruit peel, a content of 157mg luteolin /100g of passion fruit peel and 244 mg isoorientin/100g of passion fruit peel. The extracted pectin yield was 16g/100g for both the PSE and the UAE. The pectin characterization shows that the pectin structure has basically galactose and galacturonic acid