Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
DOI:
https://doi.org/10.33448/rsd-v9i8.6130Keywords:
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.
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