Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by-product
Ana M. Quirós
Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Search for more papers by this authorOscar G. Acosta
Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Search for more papers by this authorEduardo Thompson
Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Search for more papers by this authorCorresponding Author
Marvin Soto
Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Correspondence
Marvin Soto, Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Rica.
Email: [email protected]
Search for more papers by this authorAna M. Quirós
Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Search for more papers by this authorOscar G. Acosta
Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Search for more papers by this authorEduardo Thompson
Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Search for more papers by this authorCorresponding Author
Marvin Soto
Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
Correspondence
Marvin Soto, Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Rica.
Email: [email protected]
Search for more papers by this authorFunding information: Vicerrectoría de Investigación, Universidad de Costa Rica, Grant/Award Number: 735-B3-102
Abstract
Tropical highland blackberry by-product (BBP) has high amounts of polyphenols including ellagitannins (ET) and anthocyanins (ATC). Information of the effect of different operations on ET is scarce. In this study, pseudo-first and first order kinetic models and response surface methodology were applied to optimize the extraction of polyphenols from BBP using ethanol, a food grade solvent. Retention of total polyphenols, ET and ATC was analyzed considering their contents before and after the application of thermal vacuum concentration, ultrafiltration, and spray drying. The optimal conditions for extraction were: a 3.4 solvent/BBP ratio, 57.1% ethanol, 60.0°C, and 120 min extraction time. Thermal vacuum concentration showed a higher retention of ET. A higher purity of ET was accomplished with ultrafiltration. These results provide the basis for further research on the development of a powder enriched with polyphenols, mainly ET, from BBP for food and pharmacological purposes.
Practical applications
Ellagitannins (ET) are a group of polyphenols found in tropical highland blackberries grown in Costa Rica, mainly in their seeds that are discarded as a by-product (BBP) during blackberry processing. The production process of an ingredient with high amounts of ET has not been widely reported. In this study, modeling and optimization of an ethanolic extraction of polyphenols from BBP, and the effects of thermal vacuum concentration, ultrafiltration and spray drying on polyphenolic compounds were analyzed. This information will lead to further experiments on the effective recovery of ET in order to produce a nutraceutical product, which is not only complementary to the diet, but may also aid in the prevention and treatment of diseases, or an ingredient to be used in the production of functional foods.
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