Ultrasound-Assisted Extraction of Bioactive Compounds From Sucupira (Pterodon pubescens) Fruit: Chemical Characterization and Antimicrobial Activity

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Israel Luna Alves, Caroline Carboni Martins, Fabíola Ayres Cacciatore, Patricia da Silva Malheiros, Ligia Damasceno Ferreira Marczak, Simone Hickmann Flôres, Giovana Domeneghini Mercali
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Abstract

The sucupira fruit (Pterodon pubescens) contains a valuable oil characterized by high levels of fatty acids and an abundance of bioactive compounds, such as flavonoids and terpenoids. This study aimed to evaluate the use of ultrasound-assisted extraction to obtain sucupira fruit oil through a complete 22 factorial rotational design. The effects of ultrasound intensity (%) and ethanol concentration (%) on lipid content, antioxidant capacity, color, and reducing capacity were assessed. The maximum lipid content was 26.9/100 g, which was significantly higher than that obtained by the Soxhlet method (23.4/100 g). The extract obtained at the optimized conditions (90% ultrasound intensity and 80% ethanol concentration) showed antimicrobial activity against Salmonella and Escherichia coli cocktails. Compounds such as β-caryophyllene, caryophyllene oxide, α-humulene, α-copaene, and spathulenol, responsible for biologically relevant activities, were identified in the extract through GC/GC–MS. HPLC–MS/MS identified compounds such as catechin, luteolin, quercetin, taxifolin, among others.

Abstract Image

超声波辅助萃取 Sucupira(Pterodon pubescens)果实中的生物活性化合物:化学特性和抗菌活性
琥珀果(Pterodon pubescens)含有一种珍贵的油,其特点是脂肪酸含量高,并含有丰富的生物活性化合物,如类黄酮和萜类化合物。本研究旨在通过完整的 22 个因子旋转设计,评估使用超声波辅助萃取法获得琥珀果油的情况。评估了超声波强度(%)和乙醇浓度(%)对脂质含量、抗氧化能力、色泽和还原能力的影响。最高脂质含量为 26.9/100 克,明显高于索氏提取法(23.4/100 克)。在优化条件下(超声强度为 90%,乙醇浓度为 80%)获得的提取物对沙门氏菌和大肠杆菌鸡尾酒具有抗菌活性。通过气相色谱/气相色谱-质谱(GC/GC-MS)鉴定了提取物中具有生物相关活性的化合物,如 β-茶叶烯、氧化茶叶烯、α-胡麻烯、α-罂粟碱和 spathulenol。HPLC-MS/MS 鉴定出了儿茶素、木犀草素、槲皮素、紫杉叶素等化合物。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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