Extração de bioativos da casca de jabuticaba: pectina e antocianinas
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2019-02-26
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Universidade Federal de Goiás
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The food industry has sought alternatives to produce healthier foods with functional properties and
without losing the physical-chemical and sensory qualities that are desired by the consumer. Thus,
there has been a growth in interest in natural bioactive compounds, which are related to important
biological activities. Among these compounds, pectin is a polysaccharide of great industrial
interest because of its gel formation capacity and anthocyanin, which is a remarkable pigment,
besides having beneficial effects on health are related to its antioxidant properties. One of the fruits
that presents a high content of natural bioactives is jabuticaba, originating in the Center-South
region of Brazil, its skin is considered an excellent source of anthocyanins and presents evidence of
being an excellent source of pectin production. Thus, the objective of the work was to characterize
the jabuticaba skin and to propose extraction methods of its bioactive compounds, pectin and
anthocyanins, as well as characterize these obtained compounds. The samples of jabuticabas were
collected in the municipality of Hidrolândia - Goiás, Brazil. Then, they were sanitized and
depolluted, where the bark, the seeds and the pulp were separated and stored at -18ºC until the
analysis. The bark was characterized as its proximal composition and antioxidant activity, for the
accomplishment of pectin extractions, a design was carried out to obtain the best extraction
parameters and for the extraction of the anthocyanins two methods were proposed, the extraction
as solvent Ethanol 95 % acidified with hydrochloric acid to pH 4.0 and extraction with enzymes,
where an experimental design was also carried out. In relation to pectin extractions, it was
observed that the highest extraction occurred in the treatment of 90 °C at 30 min and pH 1,
obtaining 32.32% of pectin, being in the lyophilized sample. In extractions of anthocyanins with
solvent, the highest yield was 879.10 mg. g-1, in the sample also lyophilized at 4°C for 9 hours. In
enzymatic extraction, the best treatment was the one that used a cellulase enzyme for 3 hours. In
the option combined, there was an increase of 60 % of the value, only in the solvency extraction,
showing a great viability of the method.
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MIRANDA, B. M. Extração de bioativos da casca de jabuticaba: pectina e antocianinas. 2019. 100 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2019.