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Optimization of the antioxidant polyphenolic compounds extraction of yellow passion fruit seeds (Passiflora edulis Sims) by response surface methodology

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Abstract

The conditions for the solid–liquid extraction of the antioxidant polyphenol compounds from yellow passion fruit seeds were optimized by response surface methodology with the following variables as the extraction parameters: extraction time (12.8–147.2 min), ethanol concentration (13–97%), and temperature (16.4–83.6 °C). The polyphenol content and antioxidant capacity, which were assessed by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity, β-carotene bleaching assay, and ferric reducing antioxidant power assay, were considered dependent variables. The association of the dependent variables was effective for explaining the effect of the independent variables within a determination coefficient (R2) range of 0.88–0.96. A moderate-to-strong correlation for the polyphenol content and antioxidant capacity by the investigated methods was established, and optimized conditions were employed to maximize this response. Extraction was carried out at 80 °C using 70% ethanol concentration for 30 min, which was the most efficient condition to obtain an extract with high concentrations of polyphenolic compounds (3.12 g gallic acid equivalent/100 g seed dry basis) and a strong antioxidant capacity. The stilbene piceatannol was the major compound identified by liquid chromatography-electrospray ionization-tandem mass spectrometry (3.68 g/100 g seed dry basis). These results reinforce that agro-industrial waste demonstrates potential as a source of bioactive compounds, with implications in human health as well as in food and chemical industries.

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Authors and Affiliations

  1. Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Professor Lineu Prestes, 580, Bloco 14, São Paulo, São Paulo, 05508-900, Brazil

    Fernanda Carvalho de Santana, Lucillia Rabelo de Oliveira Torres, Fernanda Branco Shinagawa, Ana Mara de Oliveira e Silva, Luciana Tedesco Yoshime, Illana Louise Pereira de Melo & Jorge Mancini-Filho

  2. Departament of Food Technology, Federal University of the State of Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro, Rio de Janeiro, 22290-180, Brazil

    Paulo Sergio Marcellini

Authors
  1. Fernanda Carvalho de Santana
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  2. Lucillia Rabelo de Oliveira Torres
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  3. Fernanda Branco Shinagawa
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  4. Ana Mara de Oliveira e Silva
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  5. Luciana Tedesco Yoshime
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  6. Illana Louise Pereira de Melo
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  7. Paulo Sergio Marcellini
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  8. Jorge Mancini-Filho
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Correspondence to Fernanda Carvalho de Santana.

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de Santana, F.C., de Oliveira Torres, L.R., Shinagawa, F.B. et al. Optimization of the antioxidant polyphenolic compounds extraction of yellow passion fruit seeds (Passiflora edulis Sims) by response surface methodology. J Food Sci Technol 54, 3552–3561 (2017). https://doi.org/10.1007/s13197-017-2813-3

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  • DOI: https://doi.org/10.1007/s13197-017-2813-3

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