Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

Abstract

Jabuticaba is a very popular fruit in Brazil being a great source of compounds with considerable biological activities. Novel optimized ultrasound-assisted extraction (UAE) methods have been proposed for anthocyanins and total phenolic compounds from jabuticaba. A Box–Behnken experimental design (BBD) with a response surface methodology (RSM) was used to investigate the effect of six independent variables (solvent composition, solvent-to-sample ratio, ultrasound amplitude and cycle, pH, and temperature) on the UAE. Solvent composition was found to be the most significant variable for the extraction of both anthocyanins (51%) and total phenolic compounds (72%). The other optimum conditions for anthocyanins were as follows: pH 7.00, 39.8 ºC, 20:1.5 mL:g solvent-to-sample ratio, 34% ultrasound amplitude and cycle of 0.47 seconds. The optimum conditions for the extraction of phenolic compounds were: pH 7.00, 26.0 ºC, 20:1.5 (mL:g) solvent-to-sample ratio, 68.5% ultrasound amplitude and cycle of 0.5 seconds. The extraction kinetic was also evaluated. The developed methods showed a high precision, with coefficients of variation of less than 5% for both repeatability and intermediate precision (within-lab reproducibility). The applicability of the new methods was successfully evaluated on several fruits and jams from jabuticaba.

Keywords:
anthocyanins; Box–Behnken experimental design; jabuticaba; optimization; phenolic compounds, ultrasound-assisted extraction