Is it possible to obtain nanodispersions with jaboticaba peel's extract using low energy methods and absence of any high cost equipment?. (15th March 2019)

• Record Type: Journal Article
• Authors: Garcia, Nathalia O.S.; Fernandes, Caio P.; da Conceição, Edemilson C.
• Is Part Of: Food chemistry. Volume 276(2019)
• Page Start: 475
• Page End: 484
• Publication Date: 2019-03-15
• Subjects: DPPH (2, 2-diphenyl-1-picrylhydrazil) (PubChem CID: 2735032) -- TPTZ (2, 4, 6-tripyridyl-s-triazine) (PubChem CID: 77258) -- Ethanol 96°GL (PubChem CID: 702) -- Ellagic acid (PubChem CID: 5281855) -- HPLC grade Methanol (99.9%) (PubChem CID: 887) -- HPLC grade Acetonitrile (99.9%) (PubChem CID: 6342) -- Phosphoric acid 85% P.A. (PubChem CID: 1004) -- Sorbitan monooleate (PubChem CID: 9920342) -- Polysorbate 80 (PubChem CID: 86289060); Nanodispersion -- Phenolic compounds -- Antioxidant activity -- Ellagic acid; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.10.037
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Peel's extract has antioxidant potential and high phenolic content. It is possible to obtain nano-dispersed systems with this complex material by low energy methods. Polysorbate 85 optimizes the development of the nanodispersions. This novel nanobiotechnology product may decrease the economic costs of the process. The green and ecofriendly method is in accordance with sustainable concepts. Abstract: Jaboticaba ( Myrciaria cauliflora ) is considered a "super fruit" due to its remarkable phenolic content and antioxidant capacity. Despite the great potential of its peels, to our knowledge the investigation of novel nanostructured systems with this natural raw material, still considered an industrial residue, is scarce. The present study aimed to obtain nanodispersions with its peel's extract through a low energy method. Antioxidant assays were performed, showing positive results for DPPH (IC50 = 0.89 μg/mL) and FRAP (225.53 μmol equivalent ferrous sulphate/g). The chemical characterization in terms of flavonoids (2.56%) and total monomeric anthocyanins (0.80%) contents were also performed. Overall, the nanodispersion prepared with the non-ionic surfactant polysorbate 85 and the hydroalcoholic extract standardized in ellagic acid (129 µg/mL) presented the best properties regarding particle size distribution and zeta potential. Thus, it opens perspectives for the generation of novel food-grade nanodispersions through an ecofriendly approach that is in accordance to sustainable concepts.