Voltar
Artigo Acesso aberto Produção Nacional Revisado por pares
BIBTEX RIS

Recovery of polyphenols from camu-camu (Myrciaria dubia H.B.K. McVaugh) depulping residue by cloud point extraction

2018; Elsevier BV; Volume: 26; Issue: 12 Linguagem: Inglês

10.1016/j.cjche.2017.10.032

ISSN

2210-321X

Autores

Carlos Eduardo de Araújo Padilha, Juliana Azevedo, Francisco Canindé de Sousa Júnior, Sérgio Dantas de Oliveira, Domingos Fabiano de Santana Souza, Jackson Araújo de Oliveira, Gorete Ribeiro de Macêdo, Everaldo Silvino dos Santos,

Tópico(s)

Proteins in Food Systems

Resumo

In this study the potential of cloud point extraction formed by a non-ionic surfactant was used in order to separate polyphenols from industrial residues of camu-camu. The effects of operational conditions of the cloud point extraction (CPE) on the polyphenol recovery and volumetric ratio were investigated. The results showed a maximum recovery of 95.71% that was obtained using 7.0 wt% Triton X-114, native pH (3.25), and 80 wt% polyphenol extract at 30 °C. The use of cloud point extraction was successful to recover the polyphenols from agroindustrial residue since it is a simple as well as of low-cost technique.

Referência(s)