Systematic study on the extraction of antioxidants from pinhao (araucaria angustifolia (bertol.) Kuntze) coat

作者：Koslinski Santos Carlos Henrique; Baqueta Michel Rocha; Coqueiro Aline; Dias Maria Ines; Barros Lillian; Barreiro Maria Filomena; Ferreira Isabel C F R^*; Goncalves Odinei Hess; Bona Evandro; da Silva Marcos Vieira; Leimann Fernanda Vitoria

来源：Food Chemistry, 2018, 261: 216-223.

DOI：10.1016/j.foodchem.2018.04.057

• Araucaria angustifolia (Bertol.) Kuntze
• Central composite rotatable design
• Principal component analysis
• Phenolic compounds
• Solid's microstructure

Food by-products containing bioactive substances have attracted attention due to the possibility of adding values to residues of the food industry. In this work, the extraction of phenolic compounds from pinhao seed coats (Araucaria angustifolia (Bertol.) Kuntze) using a central composite rotatable design was applied to obtain prediction models for the extract volume yield, total phenolic content, total phenolic acids and total flavonoids. Principal component analysis and hierarchical cluster analysis were implemented showing an evident poor effect of the temperature on phenolic compounds extraction, which is in accordance with the prediction model obtained by the experimental design for total phenolic acids. Volume yield presented a high positive correlation with extraction temperature, followed by solvent composition. Scanning electron microscopy showed that higher temperatures and lower ethanol percentages resulted in highly defibrillated pinhao coats that retained more extract after the extraction process, leading to lower volume yield percentages.

• 出版日期2018-9-30