Polyphenol Extraction Using Microwaves and Pressured Liquid Condition from Cupuaçu Seed By-Product: Optimization and Comparative Study

Costa, Russany S. da; Teixeira, Camilo B.; Casazza, Alessandro A.; Costa, Roseane M. R.; Silva Júnior, José Otávio C.; Converti, Attilio; Perego, Patrizia

doi:10.21577/0103-5053.20240149

Russany S. da Costa ^** e-mail: russany@ufpa.br

conceptualization

investigation

methodology

writing (original draft

review and editing)

Laboratório de Tecnologia de Fitoterápicos, Faculdade de Farmácia, Universidade Federal do Pará, 66075-110 Belém-PA, Brazil

https://orcid.org/0000-0002-2705-1591

Camilo B. Teixeira

methodology

writing (review and editing)

Faculdade de Tecnologia e Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, 66075-110 Belém-PA, Brazil

Alessandro A. Casazza

methodology

Department of Civil, Chemical and Environmental Engineering, Polytechnic School, Genoa University, via Opera Pia 16145 Genoa, Italy

Roseane M. R. Costa

supervision

Laboratório de Nanotecnologia Farmacêutica, Faculdade de Farmácia, Universidade Federal do Pará, 66075-110 Belém-PA, Brazil

José Otávio C. Silva Júnior

supervision

resources

Laboratório de Pesquisa e Desenvolvimento (P&D) Farmacêutico e Cosmético, Faculdade de Farmácia, Universidade Federal do Pará, 66075-110 Belém-PA, Brazil

Attilio Converti

writing (review and editing)

supervision

Department of Civil, Chemical and Environmental Engineering, Polytechnic School, Genoa University, via Opera Pia 16145 Genoa, Italy

Patrizia Perego

supervision

resources

Department of Civil, Chemical and Environmental Engineering, Polytechnic School, Genoa University, via Opera Pia 16145 Genoa, Italy

* e-mail: russany@ufpa.br

Editor handled this article: Hector Henrique F. Koolen (Associate)

Run	Ethanol / %	time / min	S/L ratio / (g mL⁻¹)	MAE			HPTE
Run	Ethanol / %	time / min	S/L ratio / (g mL⁻¹)	TPC / (mg GAE g⁻¹ DM)	TFC / (mg CE g⁻¹ DM)	ARP / (µg TE L⁻¹)	TPC / (mg GAE g⁻¹ DM)	TFC / (mg CE g⁻¹ DM)	ARP / (µg TE L⁻¹)
1	65	90	0.05	93.02 ± 1.42	19.88 ± 3.20	23.30 ± 2.39	53.43 ± 1.95	30.54 ± 4.23	31.27 ± 0.72
2	95	60	0.10	11.91 ± 0.40	5.77 ± 0.93	18.69 ± 1.41	15.67 ± 0.25	25.56 ± 2.04	22.20 ± 1.09
3	65	60	0.03	120.63 ± 0.68	20.90 ± 2.11	13.98 ± 0.82	48.85 ± 2.27	25.78 ± 0.30	25.50 ± 5.08
4	80	60	0.05	31.52 ± 1.09	16.21 ± 2.59	13.98 ± 0.03	39.13 ± 4.34	21.87 ± 2.03	30.28 ± 2.00
5	95	30	0.05	11.53 ± 1.13	9.33 ± 1.89	6.81 ± 0.73	18.47 ± 0.35	11.02 ± 0.33	15.23 ± 0.23
6	80	60	0.05	31.40 ± 0.21	13.36 ± 0.84	13.80 ± 1.61	33.62 ± 3.54	18.92 ± 0.58	21.51 ± 1.59
7	80	90	0.10	26.38 ± 1.06	12.89 ± 0.82	23.04 ± 1.05	27.41 ± 1.56	16.87 ± 0.77	29.23 ± 1.44
8	80	60	0.05	29.83 ± 2.11	12.14 ± 1.08	14.63 ± 0.08	32.47 ± 0.14	22.06 ± 1.14	18.41 ± 1.17
9	95	90	0.05	14.31 ± 1.55	5.86 ± 0.27	8.06 ± 0.08	13.21 ± 0.35	28.95 ± 5.76	13.58 ± 0.43
10	80	30	0.03	31.29 ± 2.56	16.77 ± 0.20	11.18 ± 1.69	39.65 ± 2.41	19.24 ± 1.52	18.09 ± 0.66
11	65	60	0.10	42.96 ± 2.91	13.31 ± 1.14	29.50 ± 0.48	44.16 ± 1.96	18.57 ± 2.65	55.72 ± 3.36
12	65	30	0.05	58.36 ± 1.67	19.62 ± 0.54	20.54 ± 0.67	44.64 ± 1.96	21.87 ± 2.45	27.80 ± 1.11
13	95	60	0.03	13.96 ± 0.99	13.42 ± 0.53	5.29 ± 0.06	21.63 ± 3.33	32.31 ± 1.57	11.10 ± 1.15
14	80	90	0.03	32.84 ± 1.08	16.35 ± 1.61	11.06 ± 0.32	44.50 ± 5.11	36.15 ± 3.71	19.11 ± 0.86
15	80	30	0.10	31.46 ± 1.37	10.98 ± 0.84	21.15 ± 0.80	26.61 ± 2.92	19.11 ± 1.49	28.62 ± 2.11

Effect	MAE			HPTE
Effect	TPC / (mg GAE g⁻¹ DM)	TFC / (mg CE g⁻¹ DM)	ARP / (µg TE L⁻¹)	TPC / (mg GAE g⁻¹ DM)	TFC / (mg CE g⁻¹ DM)	ARP / (µg TE L⁻¹)
Average	30.92^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	13.90^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	14.14^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	35.08^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	20.95	23.40
Linear
Ethanol	−32.91^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	−4.92^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	−7.06^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	−15.26^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	0.13	−9.77^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.
time	4.24	−0.22	0.72^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	1.15	5.16^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	0.43
S/L	10.75	3.06^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	−5.36^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	5.10^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	4.17	−7.75^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.
Interaction
Ethanol time	−7.97	−0.93	−0.38^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	−3.51	2.32	−1.28
Ethanol S/L	−18.90^a a Statistically significant according to the Student’s t-test (p ≤ 0.05); S/L ratio: solid/liquid ratio; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method; GAE: gallic acid equivalents; CE: catechin equivalents; DM: dry mass; TE: Trolox equivalent antioxidant capacity.	0.015	2.53	0.32	−0.11	4.78
time S/L	1.65	−0.59	−0.50	1.01	4.79	0.10
Quadratic
Ethanol²	15.13	−0.57	−0.60	−2.30	2.43	1.72
time²	−1.74	0.33	1.14	−0.33	−0.28	−3.15
S/L²	1.32	0.0084	1.33	−0.20	2.18	3.51

	MAE
	TPC	TFC	ARP
F-value	7.56	5.71	19.57
p-value	0.0192^a a Statistically significant (p ≤ 0.05); R2: determination coefficient; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method.	0.0347^a a Statistically significant (p ≤ 0.05); R2: determination coefficient; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method.	0.0022^a a Statistically significant (p ≤ 0.05); R2: determination coefficient; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method.
Lack of fit (p-value)	0.0029^a a Statistically significant (p ≤ 0.05); R2: determination coefficient; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method.	0.4467	0.0311^a a Statistically significant (p ≤ 0.05); R2: determination coefficient; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method.
R²	0.9315	0.9114	0.9724
	HPTE
	TPC	TFC	ARP
F-value	13.67	2.50	4.77
p-value	0.0051^a a Statistically significant (p ≤ 0.05); R2: determination coefficient; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method.	0.1630	0.0501^a a Statistically significant (p ≤ 0.05); R2: determination coefficient; TPC: total polyphenol content of cupuaçu seed by-product; TFC: total flavonoid content of cupuaçu seed by-product; ARP: anti-radical power according to the ABTS+• method.
Lack of fit (p-value)	0.4009	0.0819	0.5929
R²	0.9609	0.8180	0.8956

Response	Predicted value	Experimental value	Difference (CV) / %
Response	MAE
TPC / (mg GAE g⁻¹ DM)	120.63	103.17 ± 0.2	0.18
TFC / (mg CE g⁻¹ DM)	21.68	21.88 ± 1.5	6.88
ARP / (µg TE L⁻¹)	16.89	22.70 ± 0.7	3.53
R²			99.87
		HPTE
TPC / (mg GAE g⁻¹ DM)	57.31	55.45 ± 0.3	0.53
TFC / (mg CE g⁻¹ DM)	36.15	32.74 ± 1.2	3.48
ARP / (µg TE L⁻¹)	25.06	30.37 ± 0.7	2.52
R²			96.65

	Compound / (g L⁻¹)
	MAE	HPTE	CE
Gallic acid	0.02 ± 0.01^a	0.04 ± 0.02^a	0.02 ± 0.01^a
Quercetin	0.46 ± 0.3^a	0.49 ± 0.17^a	0.04 ± 0.00^b
Quercetin 3-glucoside	0.16 ± 0.07^a	0.24 ± 0.12^a	0.09 ± 0.05^b
Protocatechuic acid	0.06 ± 0.01^a	0.08 ± 0.02^a	0.15 ± 0.04^b
p-Coumaric acid	0.04 ± 0.03^a	0.05 ± 0.01^a	0.00 ± 0.00^a
(−)-Epicatechin	0.29 ± 0.23^a	0.43 ± 0.04^a	0.08 ± 0.03^b
(−)-Epigallocatechin-3-gallate	2.39 ± 1.39^a	3.12 ± 0.84^a	0.04 ± 0.00^b

y_{k} = β_{0} + \sum_{i = 1}^{k} β_{i} x_{i} + \sum_{i = 1}^{k} β_{ii} x_{i}^{2} + \sum_{i = 1}^{k} \sum_{j = i = 1}^{k} β_{ij} x_{i} x_{j}

[1] * e-mail: russany@ufpa.br

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Polyphenol Extraction Using Microwaves and Pressured Liquid Condition from Cupuaçu Seed By-Product: Optimization and Comparative Study