Influência de diferentes massas molares de polietilenoglicol na extração de antocianinas de juçara utilizando sistema aquoso bifásico
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Data
2019-06-26
Autores
Silva, Giovana de Miranda Guimarães [UNIFESP]
Orientadores
Braga, Anna Rafaela Cavalcante [UNIFESP]
Tipo
Trabalho de conclusão de curso de graduação
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Resumo
As cores estão conectadas com todos os âmbitos da vida humana podendo influenciar as tomadas de decisão diária, inclusive dos alimentos que são consumidos. Relatos apontam que corantes naturais eram comumente utilizados no Egito para colorir comida desde 1500 a.C. Porém durante a Revolução Industrial houve grande aumento na produção e consumo de corantes sintéticos devido a vantajosa relação entre custo e velocidade de produção. Recentemente hábitos mais saudáveis e a preocupação com o meio ambiente levou o mercado a aumentar a utilização de pigmentos naturais para colorir alimentos. Em 2015 a demanda global de pigmentos foi de 1500 Mega toneladas, sendo aproximadamente 42% de origem natural. As antocianinas abrangem o grupo mais diverso de pigmentos naturais e proporcionam uma gama de cores atrativas para alimentos, além de agir como antioxidante e anti-inflamatório no corpo humano. Este corante pode ser extraído do fruto da juçara com a utilização de polietilenoglicol como solvente por meio de extração líquido-líquido. Este trabalho tem como objetivo estudar a influência de diferentes massas molares de polietilenoglicol na extração de antocianinas pelos métodos diferencial do pH, fator de purificação, fator de recuperação e concentração média através da realização de três experimentos de procedimentos idênticos, porém com a utilização de massas molares de PEG de 1500 g/mol, 6000 g/mol e 8000 g/mol em cada condição avaliada. A melhor condição obtida para extração das antocianinas da polpa da juçara foi utilizando o PEG 8000 e pH 6,0 na fase topo, com fator de purificação 1,41, recuperação em 119,09% e concentração média 581,9 mg/100g. Através dos resultados obtidos, verificou-se que o aumento da massa molar de PEG influencia a extração da antocianina. Houve uma maior concentração média de antocianina observada nos PEGs 6000 e 8000 em relação ao PEG 1500 o qual apresentou resultados inferiores, principalmente ao se comparar a concentração média de 573 mg/100 g, uma diferença de 2% em relação ao PEG 8000 e 17% para o PEG 6000. Portanto o PEG 8000 obteve as melhores respostas de fator de recuperação e coeficiente de partição e além de possuir uma média de concentração média próxima ao PEG 6000.
The colors are related to all the scopes of human life and can influence the daily taken decision, including the foods that are consumed. Reports indicate that natural dyes were commonly used in Egypt to color food from 1500 BC but during the Industrial Revolution there was a large increase in the production and consumption of synthetic dyes due to the advantageous relation between cost and speed of production. Recently, healthier habits and concern about the environment has led the market to increase the use of natural pigments to color food. In 2015 the global demand for pigments was 1500 mega tons, in which approximately 42% are from natural origin. Antocyanins comprise the most diverse group of natural pigments and provide a range of colors attractive to food, besides, it can act as antioxidant and anti-inflammatory in the human body. This dye can be extracted from the fruit of the juçara using polyethylene glycol as solvent in a liquid-liquid extraction process. The following thesis aims to study the influence of different molar masses of polyethylene glycol on the extraction of antocyonin by differential pH, purification factor, recovery factor and mean concentration by performing three identical procedure experiments, using PEG molar masses of 1500 g/mol, 6000 g/mol and 8000 g/mol in each experiment. It is expected that for greater PEG molar masses the extraction will be more efficient. The best condition obtained for extraction of the anthocyanin from the juçara pulp was using PEG 8000 and pH 6,0, the purification factor was 1,41, the recovery factor was 119% and the average concentration 581,9 mg/100g.Through the results obtained, it was verified that the increase of the molar mass of PEG influences the extraction of antocyanins. There was a higher a concentration of anthocyanin observed in PEG 6000 e 8000 then in PEG 1500 which presented lower results, mainly when comparing the medium concentration 573 mg/100 g, obtaining a 2% difference comparing to PEG 8000 e 17% difference comparing to PEG 6000.
The colors are related to all the scopes of human life and can influence the daily taken decision, including the foods that are consumed. Reports indicate that natural dyes were commonly used in Egypt to color food from 1500 BC but during the Industrial Revolution there was a large increase in the production and consumption of synthetic dyes due to the advantageous relation between cost and speed of production. Recently, healthier habits and concern about the environment has led the market to increase the use of natural pigments to color food. In 2015 the global demand for pigments was 1500 mega tons, in which approximately 42% are from natural origin. Antocyanins comprise the most diverse group of natural pigments and provide a range of colors attractive to food, besides, it can act as antioxidant and anti-inflammatory in the human body. This dye can be extracted from the fruit of the juçara using polyethylene glycol as solvent in a liquid-liquid extraction process. The following thesis aims to study the influence of different molar masses of polyethylene glycol on the extraction of antocyonin by differential pH, purification factor, recovery factor and mean concentration by performing three identical procedure experiments, using PEG molar masses of 1500 g/mol, 6000 g/mol and 8000 g/mol in each experiment. It is expected that for greater PEG molar masses the extraction will be more efficient. The best condition obtained for extraction of the anthocyanin from the juçara pulp was using PEG 8000 and pH 6,0, the purification factor was 1,41, the recovery factor was 119% and the average concentration 581,9 mg/100g.Through the results obtained, it was verified that the increase of the molar mass of PEG influences the extraction of antocyanins. There was a higher a concentration of anthocyanin observed in PEG 6000 e 8000 then in PEG 1500 which presented lower results, mainly when comparing the medium concentration 573 mg/100 g, obtaining a 2% difference comparing to PEG 8000 e 17% difference comparing to PEG 6000.