Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)

Authors

DOI:

https://doi.org/10.33448/rsd-v9i8.6130

Keywords:

Alimentos funcionais; Functional foods; Bioactive compounds; Compostos bioativos; Optimization.; Otimização.

Abstract

The objective of this work was to analyze the content of bioactive compounds extracted from the carrot, through an experimental design of 3 factors, 3 levels and two axial points, including extraction time (17-37-57min), temperature (30-50-70ºC) and ethanol concentration (50-65-80%). The result was expressed as a percentage. Based on the results, it can be said that time did not significantly influence the extraction of antioxidant compounds (p> 0.001), and that the temperature is directly proportional to the yield. Regarding phenolic compounds, only temperature was significant, and for flavonols, only time and proportion. The use of ethanol as a solvent showed good results when compared to the commonly used solvents, in addition to having the quality of being economically viable and food grade. Another important factor was the pre-treatment of the sample, which allowed good yield values ​​when compared to the literature.

Author Biography

Gabrielli Nunes Clímaco, Universidade Estadual de Campinas

Alunda de doutorado do Departamento de Engenharia de Alimentos - FEA/UNICAMP

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Published

02/08/2020

How to Cite

CLÍMACO, G. N.; SOUSA, L. C. S. de; BERGAMASCO, R. de C. Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota). Research, Society and Development, [S. l.], v. 9, n. 8, p. e922986130, 2020. DOI: 10.33448/rsd-v9i8.6130. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/6130. Acesso em: 12 nov. 2024.

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Section

Engineerings