MICROWAVE EXTRACTION OF ANTIOXIDANT COMPOUNDS IN DRY SEEDS OF COPOAZÚ
Several studies show that some foods like fruits, vegetables and grains have different percentages of antioxidant compounds. Copoazú is a wild cacao from the Sterculiaceae family, with a very close relation to cacao (Theobroma cacao). The copoazú is a neglected species, which has not been characterized enough in order to establish its industrial uses. Microwave-assisted extraction (MAE) has recently become a tool that improves the extraction process, and it is extensively used in bioactive separation due to operative requirements: short extraction times, low power requirements and high extraction efficiency. Factors such as microwave energy, irradiation time and type of solvent can affect the efficiency of the process. This study aimed to optimize the microwave assisted extraction parameters using a modified standard microwave, to obtain the antioxidant compounds from copoazú dry seeds. Antioxidant compounds were extracted from dry unfermented copoazú seed by orthogonal statistical test L16 (4)4 to optimize microwave-assisted extraction (MAE) technique. Several parameters were evaluated: plant material: solvent- extraction ratio (water); time; power and number of extraction cycles. Antioxidant activity was quantified by the method radical scavenging 2,2-diphenyl-2-picrylhydrazyl (DPPH) expressing the results as TEAC. The higher yield was obtained with a plant material:solvent extraction ratio of 1:15, power 300 W, times of more than 10 min and more than 3 extraction cycles. The impact of the variables studied was assessed according to Stepwise Linear Regression; the cycles of extraction had the highest impact on bio active compound extraction while power had the lowest.
Herrera, Y.M., Hernández, M.S. and Gutiérrez, R.H. (2014). MICROWAVE EXTRACTION OF ANTIOXIDANT COMPOUNDS IN DRY SEEDS OF COPOAZÚ. Acta Hortic. 1047, 341-347
Theobroma grandiflorum, power, polyphenol, DPPH, Folin-Ciocalteu