Evaluation of different solvents for extraction of total phenolic compounds in flour of Byrsonima coccolobifolia Kunth. fruit
DOI:
https://doi.org/10.14295/bjs.v1i3.115Keywords:
Byrsonima, Cerradão, Pyrene, Folin-CiocalteauAbstract
The present work aimed to evaluate different solvents for the extraction of total phenolic compounds from murici-bravo fruit flours. Flours from the husk, pulp and pyrene with seeds were produced. The extracting solvents were: water, 100, 80 and 70% ethanol and 100, 80 and 70% methanol. To determine the amount of total phenolics, Folin-Ciocalteau reagent was used. The total phenolic contents for husk flour were 19.19 mg GAE 100 g-1 for 70% ethanol solution, followed by 18.91 80% ethanol solution and 18.72 mg GAE 100 g-1 for 100% methanol; the farinaceous extracts of the pulp showed better yields in 100% ethanol 19.08 and water 19.04 mg EAG 100 g-1 followed by 80% ethanol and 70% methanol solutions equal to 18.80 and 18.70 mg GAE 100 g-1, and for the farinaceous extracts of pyrene and seeds with 17.54 for 80% methanolic solution and 17.10 mg EAG 100 g-1 for water, followed by 16.70 for 70% ethanolic solution and 16.56 mg GAE 100 g-1 for 100% methanol. The solvents applied in this study showed satisfactory results in the extraction of phenolic compounds. However, the use of less aggressive solvents such as water and ethanol proved to be excellent options for use, since methanol presents toxicity in the environment.
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Copyright (c) 2022 Antonio Carlos Pereira de Menezes Filho, Matheus Vinicius Abadia Ventura, Hellen Regina Fernandes Batista-Ventura, Carlos Frederico de Souza Castro, Marconi Batista Teixeira, Frederico Antônio Loureiro Soares
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