Sequential high pressure extractions applied to recover piceatannol and scirpusin B from passion fruit bagasse

Juliane Viganó; Ana C Aguiar; Damila R Moraes; José L P Jara; Marcos N Eberlin; Cinthia B B Cazarin; Mário R Maróstica Junior; Julian Martínez

doi:10.1016/j.foodres.2016.04.015

Sequential high pressure extractions applied to recover piceatannol and scirpusin B from passion fruit bagasse

Food Res Int. 2016 Jul:85:51-58. doi: 10.1016/j.foodres.2016.04.015. Epub 2016 Apr 16.

Authors

Juliane Viganó¹, Ana C Aguiar², Damila R Moraes², José L P Jara², Marcos N Eberlin², Cinthia B B Cazarin³, Mário R Maróstica Junior³, Julian Martínez⁴

Affiliations

¹ Department of Food Engineering, College of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
² ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP), R. Josué Castro, 13083-970 Campinas, SP, Brazil.
³ Department of Food and Nutrition, College of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
⁴ Department of Food Engineering, College of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil. Electronic address: julian@fea.unicamp.br.

PMID: 29544852
DOI: 10.1016/j.foodres.2016.04.015

Abstract

Passion fruit seeds are currently discarded on the pulp processing but are known for their high piceatannol and scirpusin B contents. Using pressurized liquid extraction (PLE), these highly valuable phenolic compounds were efficiently extracted from defatted passion fruit bagasse (DPFB). PLE was performed using mixtures of ethanol and water (50 to 100% ethanol, w/w) as solvent, temperatures from 50 to 70°C and pressure at 10MPa. The extraction methods were compared in terms of the global yield, total phenolic content (TPC), piceatannol content and the antioxidant capacity of the extracts. The DPFB extracts were also compared with those from non-defatted passion fruit bagasse (nDPFB). Identification and quantification of piceatannol were performed using UHPLC-MS/MS. The results showed that high TPC and piceatannol content were achieved for the extracts obtained from DPFB through PLE at 70°C and using 50 and 75% ethanol as the solvent. The best PLE conditions for TPC (70°C, 75% ethanol) resulted in 55.237mgGAE/g dried and defatted bagasse, whereas PLE at 70°C and 50% ethanol achieved 18.590mg of piceatannol/g dried and defatted bagasse, and such yields were significantly higher than those obtained using conventional extraction techniques. The antioxidant capacity assays showed high correlation with the TPC (r>0.886) and piceatannol (r>0.772). The passion fruit bagasse has therefore proved to be a rich source of piceatannol and PLE showed high efficiency to recover phenolic compounds from defatted passion fruit bagasse.

Keywords: Mass spectrometry; Passion fruit waste; Piceatannol; Pressurized liquid extraction; Supercritical fluid extraction.