title: Pressurized liquid extraction of anthocyanins and biflavonoids from Schinus terebinthifolius Raddi: A multivariate optimization.
abstract: Response surface methodology was employed to investigate the effects of pressurized liquid extraction (PLE) parameters on the recovery of phenolic compounds (anthocyanins, biflavonoids) from Brazilian pepper (Schinus terebinthifolius Raddi) fruits. The effects of temperature, static time, and ethanol as well as acid concentration on the polyphenol yield were described well by quadratic models (p<0.0001). A significant influence of the ethanol concentration (p<0.0001) and several interactions (p<0.05) were identified. Identification of the biflavonoid I3',II8-binaringenin in drupes of S. terebinthifolius was achieved by UHPLC-MS(2). Interestingly, at high extraction temperatures (>75°C), an artifact occurred and was tentatively identified as a diastereomer of I3',II8-binaringenin. Multivariate optimization led to high yields of phenolic compounds from the exocarp/drupes at 100/75°C, 10/10min, 54.5/54.2% ethanol, and 5/0.03% acetic acid. This study demonstrates that PLE is well suited for the extraction of phenolic compounds from S. terebinthifolius and can efficiently be optimized by response surface methodology.
authors: University of Bonn, Department of Nutritional and Food Sciences - Chair of Food Technology and Food Biotechnology, Römerstraße 164, D-53117 Bonn, Germany.
authors: Michelle M
authors: MM
authors: Feuereisen
authors: Graduate School of Biochemical Engineering, Research and Development Unit, Technological Institute of Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, C.P. 34080 Durango, Durango, Mexico.
authors: Mariana
authors: M
authors: Gamero Barraza
authors: University of Bonn, Department of Nutritional and Food Sciences - Chair of Food Technology and Food Biotechnology, Römerstraße 164, D-53117 Bonn, Germany; Institut Prof. Dr. Georg Kurz GmbH, Stöckheimer Weg 1, 50829 Köln, Germany.
authors: Benno F
authors: BF
authors: Zimmermann
authors: University of Bonn, Department of Nutritional and Food Sciences - Chair of Food Technology and Food Biotechnology, Römerstraße 164, D-53117 Bonn, Germany.
authors: Andreas
authors: A
authors: Schieber
authors: University of Bonn, Department of Nutritional and Food Sciences - Chair of Food Technology and Food Biotechnology, Römerstraße 164, D-53117 Bonn, Germany. Electronic address: nadine.schulze@uni-bonn.de.
authors: Nadine
authors: N
authors: Schulze-Kaysers
mesh_terms: D027926:Anacardiaceae / Q000235:genetics*; D000872:Anthocyanins / Q000737:chemistry*; D044946:Biflavonoids / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D044946:Biflavonoids
keywords: Anthocyanins; Biflavonoids; Polyphenol extraction; Pressurized liquid extraction; Response surface methodology; Schinus terebinthifolius; UHPLC-DAD-MS/MS