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Preparation and Characterization of Natural Deep Eutectic Solvents (NADESs): Application in the Extraction of Phenolic Compounds from Araza Pulp (Eugenia stipitata)

Foods, ISSN: 2304-8158, Vol: 13, Issue: 13
2024
  • 2
    Citations
  • 0
    Usage
  • 42
    Captures
  • 1
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    2
  • Captures
    42
  • Mentions
    1
    • News Mentions
      1
      • News
        1

Most Recent News

Universidade Federal do Para Researchers Target Food Research [Preparation and Characterization of Natural Deep Eutectic Solvents (NADESs): Application in the Extraction of Phenolic Compounds from Araza Pulp ( Eugenia stipitata )]

2024 JUL 30 (NewsRx) -- By a News Reporter-Staff News Editor at Chemicals & Chemistry Daily Daily -- Fresh data on food research are presented

Article Description

Natural deep eutectic solvents (NADESs) of choline chloride (ChCl) and fructose, glucose, citric and malic acid with different water concentration were prepared and characterized. The pH ranged from 2.34 to 7.38. An increase in the intensity at 3300 cm (FT-IR), by the interaction between the receptor and the hydrogen donor, occurred. The water content increased the intensity in the OH region without changing the vibrational mode. The same behavior occurred in Raman spectra. NADES without water showed a high density (1.234 to 1.375 g/mL) and viscosity (0.09991 to 0.46921 Pa·s). NADESs with 20% and 40% water were selected for extracting phenolic compounds from araza (Eugenia stipitata), using an ultrasonic system of bath, tip, and ethanol. Araza ethanol extract had a TPC (total phenolic compounds) of 325.19 mg GAE/g, and DPPH and ABTS of 12.00 and 291.31 µmolL Trolox g. ChCl:citric acid (1:1) containing 40% water was the most efficient NADES in the tip ultrasound extraction: a TPC of 273.40 mg GAE/g; DPPH and ABTS of 31.55 and 204.9 µmolL Trolox g; and an extraction yield of 84% related to ethanol. NADESs as solvents can be used directly by the food industry as a final product or ingredient, without purification, and proved to be versatile, with different properties.

Bibliographic Details

Sakurai, Yasmin Caroline Nóvoa; Pires, Ianê Valente; Ferreira, Nelson Rosa; Moreira, Sanclayton Geraldo Carneiro; Silva, Luiza Helena Meller da; Rodrigues, Antonio Manoel da Cruz

MDPI AG

Agricultural and Biological Sciences; Immunology and Microbiology; Social Sciences; Health Professions

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