Ultrasound-assisted extraction of active compounds from <i>Beta vulgaris</i> using deep eutectic solvents

DEMUNER, Antonio; DIAS, Amanda; BLANK, Daiane; CERCEAU, Cristiane; SOUSA, Rita; REIS, Cesar; SANTOS, Marcelo; STRINGHETA, Paulo

doi:10.1590/fst.107022

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.107022 copy

Ultrasound-assisted extraction of active compounds from Beta vulgaris using deep eutectic solvents

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this study is to investigate the application of ultrasound in the extraction of betanin from beets (Beta vulgaris) using Deep eutectic solvents (DES). The extraction process was optimized using response surface methodology. The time variable was found to be correlated with the extraction performance. Three DES (choline chloride: urea (CC:U), choline chloride: glycerol (CC:G), and choline chloride: citric acid (CC:Ac)) were studied. The concentration of betanin extracted with CC:U, CC:G, and CC:Ac was 41.27-67.51, 82.46-104.45, and 50.06-111.93 mg/100 g. The maximum betanin extraction of 111.193 mg/100 g was achieved with CC:Ac in 38 min using 44% DES in water in an ultrasonic bath. These results demonstrate that DESs are excellent solvents for the extraction of betanin with superior efficiency to conventional extraction solvents. Ultrasound significantly improved the efficiency of betanin extraction from beets. However, a higher betanin content in the extracts did not translate into greater active antioxidant capacity, which may be related to the synergistic effects of other compounds present in the beet extracts. This study is the first attempt to optimize the parameters for ultrasound extraction of betanin from B. vulgaris using eutectic solvents.

Keywords:
ultrasound; green solvents; red beet root; antioxidant

Sample name	Component 1	Component 2	Molar ratio
CC-Ac	Choline chloride	Citric acid	1:2
CC-G	Choline chloride	Glycerol	1:2
CC-U	Choline chloride	Urea	1:2

Test	Coded variable		Original variable
Test	X1	X2	t (min)	Conc. DES in water (%)
1	-1	-1	16	10
2	+1	-1	60	10
3	-1	+1	16	30
4	+1	+1	60	30
5	$- \sqrt{2}$	0	7	20
6	$+ \sqrt{2}$	0	69	20
7	0	$- \sqrt{2}$	38	6
8	0	$+ \sqrt{2}$	38	44
9	0	0	38	20
10	0	0	38	20
11	0	0	38	20
12	0	0	38	20
13	0	0	38	20

Test	Original variables		Deep eutectic solvents
Test	Time (min)	Solvent concentration (%)	CC-Ac	CC-G	CC-U
1	16	10	80.01	96.99	41.84
2	60	10	51.68	90.72	52.49
3	16	30	72.72	94.09	55.87
4	60	30	88.36	104.45	67.51
5	7	20	105.70	90.43	59.89
6	69	20	50.06	102.26	62.14
7	38	6	61.58	82.93	51.11
8	38	44	111.93	82.46	60.75
9	38	20	86.66	92.18	50.58
10	38	20	89.06	92.90	43.11
11	38	20	87.75	92.85	41.27
12	38	20	90.95	91.62	42.44
13	38	20	88.43	93.66	42.39

Estimated values of the coefficients for the different extractors and their errors
	CC-Ac		CC-G		CC-U
Coefficient	Value	Error	Value	Error	Value	Error
b₀ (average)	92.3	± 2.00	96.9	± 1.92	136	± 9.33
b₁ (time)	-0.417	± 0.109	-0.744	± 0.0602	-2.71	± 0.292
b₂ (conc.)	Not signif.	-	0.574	± 0.109	-3.62	± 0.529
b₁₁ (time)²	-0.0143	± 0.00127	0.00637	± 0.000621	0.0223	± 0.00301
b₂₂ (conc.)²	-0.0163	± 0.00229	-0.0262	± 0.00171	0.0406	± 0.00829
b₁₂ (time)x(conc.)	0.0494	± 0.00287	0.0189	± 0.00176	0.0466	± 0.00854

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: ademuner@ufv.br