Extração de antocianinas da casca de jabuticaba (Myrciaria jaboticaba Berg.) assistida por ultrassom

Abstract

The jabuticaba (Myrciaria jaboticaba Berg.) is a native fruit of the south central region of Brazil, it has a globulous shape and is rich in minerals and anthocyanin. It has shades ranging from light green to reddish-black with whitish-colored flesh. Anthocyanins have functional antioxidant properties and biological functions and can be used in both the food and pharmacy industries. The objective of this work was to characterize the jabuticaba´s peel and to extract anthocyanin by ultrasound. The experiment was conducted in a 2-factorial experimental design with 2 levels and 3 evaluation factors: time (1 and 2 h), concentration of ethanol solvent solution (1: 5 and 1:10) and temperature (20 and 40 ° C) that was performed in two extraction methods, the solvent in a conventional water bath and the solvent in an ultrasonic bath. The physicochemical analyzes of jabuticaba´s peel were ashes, moisture, soluble solids, pH, lipids, proteins and total carbohydrates. The experimental design was performed with the Statistica program as well as the surface analysis of responses. The results of the extraction experiments were tabulated and submitted to Analysis of Variance (ANOVA), followed by a comparison of the means by Student's test at 5 % probability using the SISVAR program 5.6. The results of the proximal analysis of jabuticaba´s peel presented differences when compared to other authors, a fact justified by the use of species and preparation methods of the sample different from those used in the present study. In the extraction and quantification of the anthocyanin content, the conventional extraction method obtained higher values (371.49 to 766.03 mg. 100 g-1) when compared to the extraction using the ultrasonic bath (356.71 to 672.34 mg. 100 g-1). Therefore, the use of ultrasound did not lead to higher extraction of anthocyanins.