title: Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp.
abstract: Originally from Asia, Dovyalis hebecarpa is a dark purple/red exotic berry now also produced in Brazil. However, no reports were found in the literature about phenolic extraction or characterisation of this berry. In this study we evaluate the extraction optimisation of anthocyanins and total phenolics in D. hebecarpa berries aiming at the development of a simple and mild analytical technique. Multivariate analysis was used to optimise the extraction variables (ethanol:water:acetone solvent proportions, times, and acid concentrations) at different levels. Acetone/water (20/80 v/v) gave the highest anthocyanin extraction yield, but pure water and different proportions of acetone/water or acetone/ethanol/water (with >50% of water) were also effective. Neither acid concentration nor time had a significant effect on extraction efficiency allowing to fix the recommended parameters at the lowest values tested (0.35% formic acid v/v, and 17.6 min). Under optimised conditions, extraction efficiencies were increased by 31.5% and 11% for anthocyanin and total phenolics, respectively as compared to traditional methods that use more solvent and time. Thus, the optimised methodology increased yields being less hazardous and time consuming than traditional methods. Finally, freeze-dried D. hebecarpa showed high content of target phytochemicals (319 mg/100g and 1,421 mg/100g of total anthocyanin and total phenolic content, respectively).
authors.affiliation: Department of Food Science, Faculty of Food Engineering, Campinas State University (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil. Electronic address: vivian_bochi@yahoo.com.br.
authors.forename: Vivian Caetano
authors.initials: VC
authors.lastname: Bochi
authors.affiliation: Department of Food Science, Faculty of Food Engineering, Campinas State University (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
authors.forename: Milene Teixeira
authors.initials: MT
authors.lastname: Barcia
authors.affiliation: Department of Food Science, Faculty of Food Engineering, Campinas State University (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
authors.forename: Daniele
authors.initials: D
authors.lastname: Rodrigues
authors.affiliation: Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
authors.forename: Caroline Sefrin
authors.initials: CS
authors.lastname: Speroni
authors.affiliation: The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Road, Columbus, OH 43210, United States. Electronic address: giusti.6@osu.edu.
authors.forename: M Monica
authors.initials: MM
authors.lastname: Giusti
authors.affiliation: Department of Food Science, Faculty of Food Engineering, Campinas State University (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil. Electronic address: helena@fea.unicamp.br.
authors.forename: Helena Teixeira
authors.initials: HT
authors.lastname: Godoy
mesh_terms: D000096:Acetone / Q000032:analysis; D000872:Anthocyanins / Q000737:chemistry; D001938:Brazil; D000431:Ethanol / Q000032:analysis; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D059625:Liquid-Liquid Extraction / Q000379:methods*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000302:isolation & purification*; D031965:Ribes / Q000737:chemistry* / Q000254:growth & development; D012997:Solvents / Q000737:chemistry; D013188:Sri Lanka; D014867:Water / Q000032:analysis
chemical_list: D000872:Anthocyanins; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D012997:Solvents; D014867:Water; D000096:Acetone; D000431:Ethanol
keywords: Anthocyanin; D. hebecarpa; Extraction optimisation; Phenolic; Response surface methodology; Simplex lattice design