Composición fenólica y métodos de extracción de frutas brasileñas: jabuticaba (Plinia spp.), açaí (Euterpe oleraceae Mart.), jussara (Euterpe edulis Mart.) y cacau (Theobroma cacao L.)
DOI:
https://doi.org/10.33448/rsd-v11i2.25640Palabras clave:
Campo eléctrico pulsado; Disolvente eutéctico; Extracción con fluido supercrítico; Ultrasonido.Resumen
El Brasil es conocido por presentar gran diversidad botánica. Las especies frutales nativas de jabuticaba (Plinia spp.), açaí (Euterpe oleraceae Mart.), jussara (Euterpe edulis Mart.) y cacao (Theobroma cacao L.) se destacan por su alta capacidad antioxidante y diversa composición fenólica, que son objeto de varios estudios con el objetivo de la extracción de fracciones fenólicas para su caracterización y aplicabilidad. Esta revisión tuvo como objetivo discutir los principales fenoles identificados en estas cuatro especies de plantas y una descripción general de los métodos más recientes de extracción de compuestos fenólicos de estas especies. Este trabajo puede contribuir a futuros proyectos de investigación, ayudando a los investigadores a alcanzar métodos eficientes de extracción.
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