Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by-product

 

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Autores: Quirós Blanco, Ana María, Acosta Montoya, Óscar Gerardo, Thompson Vicente, Eduardo, Soto Retana, Marvin
Formato: artículo original
Fecha de Publicación:2019
Descripción:Tropical highland blackberry by-product (BBP) has high amounts of polyphenols including ellagitannins (ET) and anthocyanins (ATC). Information of the effect of different operations on ET is scarce. In this study, pseudo-first and first order kinetic models and response surface methodology were applied to optimize the extraction of polyphenols from BBP using ethanol, a food grade solvent. Retention of total polyphenols, ET and ATC was analyzed considering their contents before and after the application of thermal vacuum concentration, ultrafiltration, and spray drying. The optimal conditions for extraction were: a 3.4 solvent/BBP ratio, 57.1% ethanol, 60.0°C, and 120 min extraction time. Thermal vacuum concentration showed a higher retention of ET. A higher purity of ET was accomplished with ultrafiltration. These results provide the basis for further research on the development of a powder enriched with polyphenols, mainly ET, from BBP for food and pharmacological purposes.
País:Kérwá
Institución:Universidad de Costa Rica
Repositorio:Kérwá
Lenguaje:Inglés
OAI Identifier:oai:kerwa.ucr.ac.cr:10669/86112
Acceso en línea:https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13051
https://hdl.handle.net/10669/86112
Palabra clave:Rubus Adenotrichos
Ethanol
Polyphenolic compounds