Microwave extraction of champa (Campomanesia lineatifolia Ruiz and Pav.) fruit: alternative to obtain natural antioxidants

Champa (Campomanesia lineatifolia Ruiz and Pav.) is a fruit tree that belongs to Myrtaceae family and is native from the Amazon. Champa fruit has special organoleptic characteristics like its flavor and is an important source of phenolic compounds useful in food industry. Currently, the postharvest process of champa fruit needs to be improved due to fruit losses, which had achieved a 97%. In this sense, the aim of this research was to evaluate microwave extraction to obtain extracts enriched in phenolic compounds from champa fruit. The evaluated variables were as follows: microwave power (100-200W), extraction time (1-2min) and solvent (water, ethanol-water 70:30 and ethanol-water 96:4), respectively. Results showed that the best condition to obtain phenolic extracts involved the use of water as solvent, 100W of power and 2min of extraction time. Given these concerns, was possible to obtain a yield higher than 60%. The obtained extracts had achieved a maximum antioxidant activity of 11.36 and 31.44 mg of Trolox.g-1 of dry pulp through DPPH and FRAP methods. In fact, the higher phenolic concentration (3450.73 μg Gallic acid. g-1 of dry pulp) was obtained with a 200 W of microwave power, water as solvent and 1 min of extraction time. These results suggest that champa fruit is a source of phenolic extracts with antioxidant activity, which are useful for agroindustry sector, especially as natural additives to extend the shelf life of different products.

• Autores: Otalvaro Alvarez, Angela Maria; Pabon Baquero, Ludy Cirstina; Rendon Fernandez, Margarita Rosa; Chaparro Gonzalez, Maria Patricia
• Tipo de recurso: Article of journal
• Fecha de publicación: 2018
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/68128
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/68128; http://bdigital.unal.edu.co/69161/
• Palabra clave: 55 Ciencias de la tierra / Earth sciences and geology; 63 Agricultura y tecnologías relacionadas / Agriculture; Agroindustrial biotechnology; food processing; fruit extracts; natural additives; phenolic compounds; fruit postharvest; Aditivos naturales; biotecnología agroindustrial; compuestos fenólicos; extractos de frutas; poscosecha de frutas; procesamiento de alimentos.
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional