Extração da pectina e compostos bioativos do fruto de Dillenia indica
Data
2022-12-12
Autores
Silva, Isabela Apoliana da 
Orientadores
Bonsanto, Fabiana Perrechil
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
A utilização de produtos extraídos a partir de fontes naturais tem recebido uma crescente atenção devido às suas características de biodegradabilidade, biocompatibilidade e não toxicidade. Alguns biomateriais possuem compostos biologicamente ativos, que podem promover benefícios à saúde. Uma fonte com elevado potencial para a extração de biomateriais com a presença de compostos bioativos é o fruto da Dillenia indica. Neste contexto, o presente trabalho teve como objetivo estudar e caracterizar os extratos ricos em compostos fenólicos obtidos do fruto de Dillenia indica, sua ação antioxidante e concentração de pectina obtida no extrato. Para obter os extratos foi empregada a técnica de extração assistida por ultrassom, e para a otimização do processo foi realizado um planejamento composto central rotacional (DCCR) com três fatores e 5 níveis com respostas nos compostos fenólicos. Como fatores foram avaliados a razão solvente/amostra (m/m), razão etanol: água (m/m) e amplitude de ultrassom. Essas análises foram avaliadas no período de extração fixo de 6 minutos. Os resultados obtidos variaram na concentração de compostos fenólicos de 9,46 a 39,23 miligramas de ácido gálico equivalente / g de amostra seca (mg AGE/g de matéria-prima seca), enquanto o rendimento variou de 12,54 a 29,10%. Os valores encontrados estão de acordo com a literatura para o fruto. Na segunda etapa do trabalho, curvas cinéticas foram avaliadas na condição otimizada do planejamento experimental, a razão solvente/amostra de 30, razão etanol: água 20:80 e amplitude de ultrassom de 24, sendo avaliados tempos de 2 a 16 minutos e a comparação da técnica de extração assistida por ultrassom com a de agitação mecânica. Os resultados mostraram que a maior quantidade de compostos fenólicos foi extraída em 8 minutos com agitação mecânica. Para a extração da pectina, foi mantida a mesma razão solvente/amostra e razão etanol:água no solvente, porém foi necessário aumentar a temperatura para 80ºC e ajustar o pH para 2,0, com o uso de agitação magnética. O extrato apresentou um rendimento de cerca de 10 % de pectina, com concentração de compostos fenólicos de 25,82 mg AGE/ g de matéria seca. Poucos trabalhos na literatura avaliaram a propriedade espessante de extratos do fruto de Dillenia indica e a extração de compostos fenólicos com solvente água/ etanol e suas misturas, o que torna possível a utilização destes extratos em aplicações tecnológicas. Os resultados mostraram que foi possível a obtenção de um extrato do fruto de Dillenia indica com ação espessante e com efeito antioxidante com potencial aplicação na indústria de alimentos e cosméticos.
The use of products extracted from natural sources has received increasing attention due to their biodegradability, biocompatibility and non-toxicity. Some biomaterials have biologically active compounds that can promote health benefits. A source with high potential for the extraction of biomaterials with the presence of bioactive compounds is the Dillenia indica fruit. In this context, the present work aimed to study and characterize the extracts rich in phenolic compounds obtained from Dillenia indica fruit, their antioxidant capacity and pectin concentration. The ultrasound-assisted extraction technique was used to obtain the extracts, and was optimized by using a rotational central composite design (DCCR) with three factors and 5 levels. Solvent/feed ratio (w/w), ethanol: water ratio (w/w) and ultrasound amplitude were evaluated as factors. They were evaluated for the fixed extraction period of 6 minutes. The results obtained varied in the concentration of phenolic compounds from 9.46 to 39.23 mg GAE/g of dry raw material (milligrams of gallic acid equivalent / g of dry sample) while the yield varied from 12.54 to 29.10%. The values found agree with data found in the literature for the fruit. In the next step of the work, kinetic curves were evaluated in the optimized conditions, between 2 and 16 minutes, and ultrassond-assisted extraction was compared to mechanical stirring. The results showed that the higher amount of phenolic compounds was extracted at 8 minutes under mechanical stirring. For the extraction of pectin, the same sample/solvent and ethanol:water ratios were maintained, but it was necessary to increase the temperature to 80ºC and adjust the pH to 2.0, under magnetic stirring. Pectin showed a yield of around 10%, with phenolic compounds concentration of 25.82 mg GAE/g dry matter. Few studies in the literature have evaluated the thickening property of extracts from the Dillenia indica fruit and the extraction of phenolic compounds with water/ethanol solvent and their mixtures, which enable their use in technological applications. The results showed that it was possible to obtain an extract from Dillenia indica fruit with a thickening action and an antioxidant effect with potential application in the food and cosmetics industry.
The use of products extracted from natural sources has received increasing attention due to their biodegradability, biocompatibility and non-toxicity. Some biomaterials have biologically active compounds that can promote health benefits. A source with high potential for the extraction of biomaterials with the presence of bioactive compounds is the Dillenia indica fruit. In this context, the present work aimed to study and characterize the extracts rich in phenolic compounds obtained from Dillenia indica fruit, their antioxidant capacity and pectin concentration. The ultrasound-assisted extraction technique was used to obtain the extracts, and was optimized by using a rotational central composite design (DCCR) with three factors and 5 levels. Solvent/feed ratio (w/w), ethanol: water ratio (w/w) and ultrasound amplitude were evaluated as factors. They were evaluated for the fixed extraction period of 6 minutes. The results obtained varied in the concentration of phenolic compounds from 9.46 to 39.23 mg GAE/g of dry raw material (milligrams of gallic acid equivalent / g of dry sample) while the yield varied from 12.54 to 29.10%. The values found agree with data found in the literature for the fruit. In the next step of the work, kinetic curves were evaluated in the optimized conditions, between 2 and 16 minutes, and ultrassond-assisted extraction was compared to mechanical stirring. The results showed that the higher amount of phenolic compounds was extracted at 8 minutes under mechanical stirring. For the extraction of pectin, the same sample/solvent and ethanol:water ratios were maintained, but it was necessary to increase the temperature to 80ºC and adjust the pH to 2.0, under magnetic stirring. Pectin showed a yield of around 10%, with phenolic compounds concentration of 25.82 mg GAE/g dry matter. Few studies in the literature have evaluated the thickening property of extracts from the Dillenia indica fruit and the extraction of phenolic compounds with water/ethanol solvent and their mixtures, which enable their use in technological applications. The results showed that it was possible to obtain an extract from Dillenia indica fruit with a thickening action and an antioxidant effect with potential application in the food and cosmetics industry.