Extraction of Antioxidants of Blackberry (Rubus Fruticosus) Residue Using Conventional and Emerging Technology
In the industrial processing of the edible part of fruit wastes such as peel and seeds causing environmental pollution they are generated. However, still contain bioactive compounds such as antioxidants, therefore some methods for extracting these compounds without the use of solvents develop. Emerg...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/837 |
| Acceso en línea: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/837 |
| Access Level: | acceso abierto |
| Palabra clave: | Thermo-ultrasound, phenols, anthocyanins, ABTS, DPPH Termo-ultrasonido, fenoles, antocianinas, ABTS, DPPH |
| Sumario: | In the industrial processing of the edible part of fruit wastes such as peel and seeds causing environmental pollution they are generated. However, still contain bioactive compounds such as antioxidants, therefore some methods for extracting these compounds without the use of solvents develop. Emerging technologies such as thermo-ultrasound (T-US) may be an alternative for the extraction of compounds. The objective of this study was to extract the residue antioxidants blackberry (Rubus fructicosus) using conventional and emerging technology. An aqueous, ethanolic and T-US extract was obtained. The results showed that in total phenolic compounds (TPC), extraction by T-US doubled the amount of these compounds (1201.23mg GAE/100g db) relative to control. However, most anthocyanins extraction was with ethanol (593.58 mgCy-3-Gl/100g db). T-US presented higher antioxidant activity by ABTS and DPPH (6318.98μmol TE/100g db; 9617.22μmol TE/100g db, respectively). The thermo-ultrasound is an emerging technology that could be used for the extraction of antioxidant compounds from waste food processing. |
|---|