Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit
Brazil has a great variety of fruits which are rich in bioactive compounds, such as the genipap fruit. Both the peel and the pulp of genipap have beneficial components for health, making the study of this fruit important for the proper use of its functionalities. The objective of this work was the e...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2022-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/371 |
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| author | Tenila dos Santos Faria Miria Hespanhol Miranda Reis Vivian Consuelo Reolon Schmidt Vicelma Luiz Cardoso |
| author_facet | Tenila dos Santos Faria Miria Hespanhol Miranda Reis Vivian Consuelo Reolon Schmidt Vicelma Luiz Cardoso |
| author_sort | Tenila dos Santos Faria |
| collection | DOAJ |
| description | Brazil has a great variety of fruits which are rich in bioactive compounds, such as the genipap fruit. Both the peel and the pulp of genipap have beneficial components for health, making the study of this fruit important for the proper use of its functionalities. The objective of this work was the extraction of bioactive compounds from the peel and pulp of genipap by different techniques. Extraction processes were carried out using different devices (orbital incubator shaker, ultrasonic bath, and ultrasonic probe) and at different temperatures (40, 60, 70, 80 and 90 °C). The best process for extracting phenolic compounds from the pulp of genipap fruit was with the ultrasonic probe at 40 °C, which indicated the efficiency of applying the sound waves directly to the sample. Regarding the peel, the best method for extracting phenolic compounds was using the orbital incubator shaker at 80°C. |
| format | Article |
| id | doaj-art-64ccb50735c949abb3daef2724722d7c |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2022-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-64ccb50735c949abb3daef2724722d7c2025-08-20T02:38:55ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542022-04-0111110.7455/ijfs/11.1.2022.a4Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruitTenila dos Santos Faria0Miria Hespanhol Miranda Reis1Vivian Consuelo Reolon Schmidt2Vicelma Luiz Cardoso3Universidade Federal de UberlândiaUniversidade Federal de UberlândiaUniversidade Federal de UberlândiaUniversidade Federal de UberlândiaBrazil has a great variety of fruits which are rich in bioactive compounds, such as the genipap fruit. Both the peel and the pulp of genipap have beneficial components for health, making the study of this fruit important for the proper use of its functionalities. The objective of this work was the extraction of bioactive compounds from the peel and pulp of genipap by different techniques. Extraction processes were carried out using different devices (orbital incubator shaker, ultrasonic bath, and ultrasonic probe) and at different temperatures (40, 60, 70, 80 and 90 °C). The best process for extracting phenolic compounds from the pulp of genipap fruit was with the ultrasonic probe at 40 °C, which indicated the efficiency of applying the sound waves directly to the sample. Regarding the peel, the best method for extracting phenolic compounds was using the orbital incubator shaker at 80°C.https://www.iseki-food-ejournal.com/article/371Extraction methodsGenipap fruitPhenolic compoundsBioactive compoundsAntioxidant |
| spellingShingle | Tenila dos Santos Faria Miria Hespanhol Miranda Reis Vivian Consuelo Reolon Schmidt Vicelma Luiz Cardoso Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit International Journal of Food Studies Extraction methods Genipap fruit Phenolic compounds Bioactive compounds Antioxidant |
| title | Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit |
| title_full | Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit |
| title_fullStr | Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit |
| title_full_unstemmed | Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit |
| title_short | Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit |
| title_sort | influence of extraction methods on phenolic compounds from pulp and peel of genipap genipa americana l fruit |
| topic | Extraction methods Genipap fruit Phenolic compounds Bioactive compounds Antioxidant |
| url | https://www.iseki-food-ejournal.com/article/371 |
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