Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins

Autores
Cerino, María Carolina; Pinela, José; Caleja, Cristina; Saux, Clara; Pereira, Eliana; Barros, Lillian
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed toanthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmeticindustries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants bydynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.
Fil: Cerino, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Pinela, José. Instituto Politécnico de Bragança.; Portugal
Fil: Caleja, Cristina. Instituto Politécnico de Bragança.; Portugal
Fil: Saux, Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Pereira, Eliana. Instituto Politécnico de Bragança.; Portugal
Fil: Barros, Lillian. Instituto Politécnico de Bragança.; Portugal
Materia
MALPIGHIA EMARGINATA DC.
AGRICULTURAL WASTE
ANTHOCYANINS
NATURAL COLORANTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/229948
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover AnthocyaninsCerino, María CarolinaPinela, JoséCaleja, CristinaSaux, ClaraPereira, ElianaBarros, LillianMALPIGHIA EMARGINATA DC.AGRICULTURAL WASTEANTHOCYANINSNATURAL COLORANTShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed toanthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmeticindustries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants bydynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.Fil: Cerino, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; ArgentinaFil: Pinela, José. Instituto Politécnico de Bragança.; PortugalFil: Caleja, Cristina. Instituto Politécnico de Bragança.; PortugalFil: Saux, Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; ArgentinaFil: Pereira, Eliana. Instituto Politécnico de Bragança.; PortugalFil: Barros, Lillian. Instituto Politécnico de Bragança.; PortugalMDPI2023-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/229948Cerino, María Carolina; Pinela, José; Caleja, Cristina; Saux, Clara; Pereira, Eliana; et al.; Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins; MDPI; Agronomy; 13; 9; 8-2023; 1-122073-4395CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/agronomy13092202info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:23:26Zoai:ri.conicet.gov.ar:11336/229948instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:23:26.451CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
title Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
spellingShingle Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
Cerino, María Carolina
MALPIGHIA EMARGINATA DC.
AGRICULTURAL WASTE
ANTHOCYANINS
NATURAL COLORANTS
title_short Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
title_full Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
title_fullStr Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
title_full_unstemmed Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
title_sort Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins
dc.creator.none.fl_str_mv Cerino, María Carolina
Pinela, José
Caleja, Cristina
Saux, Clara
Pereira, Eliana
Barros, Lillian
author Cerino, María Carolina
author_facet Cerino, María Carolina
Pinela, José
Caleja, Cristina
Saux, Clara
Pereira, Eliana
Barros, Lillian
author_role author
author2 Pinela, José
Caleja, Cristina
Saux, Clara
Pereira, Eliana
Barros, Lillian
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv MALPIGHIA EMARGINATA DC.
AGRICULTURAL WASTE
ANTHOCYANINS
NATURAL COLORANTS
topic MALPIGHIA EMARGINATA DC.
AGRICULTURAL WASTE
ANTHOCYANINS
NATURAL COLORANTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed toanthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmeticindustries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants bydynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.
Fil: Cerino, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Pinela, José. Instituto Politécnico de Bragança.; Portugal
Fil: Caleja, Cristina. Instituto Politécnico de Bragança.; Portugal
Fil: Saux, Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Pereira, Eliana. Instituto Politécnico de Bragança.; Portugal
Fil: Barros, Lillian. Instituto Politécnico de Bragança.; Portugal
description Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed toanthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmeticindustries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants bydynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.
publishDate 2023
dc.date.none.fl_str_mv 2023-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/229948
Cerino, María Carolina; Pinela, José; Caleja, Cristina; Saux, Clara; Pereira, Eliana; et al.; Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins; MDPI; Agronomy; 13; 9; 8-2023; 1-12
2073-4395
CONICET Digital
CONICET
url http://hdl.handle.net/11336/229948
identifier_str_mv Cerino, María Carolina; Pinela, José; Caleja, Cristina; Saux, Clara; Pereira, Eliana; et al.; Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins; MDPI; Agronomy; 13; 9; 8-2023; 1-12
2073-4395
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/agronomy13092202
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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