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| ALCÁZAR-ALAY,Sylvia Carolina; CARDENAS-TORO,Fiorella Patricia; OSORIO-TOBÓN,Juan Felipe; BARBERO,Gerardo Fernandez; MEIRELES,María Angela de Almeida. |
| Abstract Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables, including solvent type (pure ethanol and ethanol/water (50:50 v/v)), citric acid (0 and 0.3%, w/w), pressure (20 and 80 bar) and temperature (30 and 60 °C) were evaluated using a full factorial design. The extraction was affected primarily by the solvent type and the citric acid percentage. The results indicate that the maximum overall yield (X0) was 64± 9 (%, d.b.) when the process was performed using... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flavonoids; Phenolic compounds; Antioxidant; Biocompounds recovery; Clean technology. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500048 |
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