Recovery of bioactive phenolic compounds from papaya seeds agroindustrial residue using subcritical water extraction. (November 2019)

• Record Type: Journal Article
• Authors: Gonçalves Rodrigues, Luiz Gustavo; Mazzutti, Simone; Vitali, Luciano; Micke, Gustavo A.; Ferreira, Sandra Regina Salvador
• Is Part Of: Biocatalysis and agricultural biotechnology. Number 22(2019)
• Publication Date: 2019-11
• Subjects: Carica papaya residue -- Waste valorization -- Antioxidant activity -- Phenolic compounds; Agricultural biotechnology -- Periodicals; Enzymes -- Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.bcab.2019.101367
• Languages: English
• ISSNs: 1878-8181

Abstract

Abstract: The novelty of this study was the use of a subcritical water unit to recover phenolic compounds from papaya seeds, a relevant agroindustrial waste. The effect of temperature conditions on subcritical water extraction (SWE) was compared to Soxhlet extraction (SOX) in terms of total yield, phenolic content (TPC), Maillard reaction products (MRPs), and antioxidant activity, detected by DPPH and β-carotene bleaching methods. TPC and MRPs values were maximized by SWE at 150 °C for 5min, which provided the best antioxidant potential by DPPH method. Liquid chromatography analysis of papaya seed extracts identified 30 phenolic compounds within the samples tested. The main compounds were ferulic acid, mandelic acid, and vanillic acid. It was also found that the subcritical water equipment was successfully applied for the recovery of bioactive compounds from papaya seeds in a simple and effective method. Graphical abstract: Image 1 Highlights: The Soxhlet and Subcritical Water Extraction were suitable methods for the recovery of bioactive compounds from papaya seed. Usage of eco-friendly technique and water as solvent enable the extraction of bioactive compounds. High antioxidant activity was detected from papaya seeds extracts. The best SWE condition for the higher extract antioxidant activity was at a temperature of 150 °C and using 100 bar. New phenolic compounds (25) were firstly detected from the papaya seeds extracts.