EXTRACTION OF BIOACTIVE COMPOUNDS FROM BY-PRODUCTS JABUTICABA

The jabuticaba (Myrciaria jabuticaba) is a fruit originated in Brazil and its production chain gives rise to several products, from juices, sweets, drinks, among others. Resulting in residues in the end equal to 50% of the weight of the fruit. However, jabuticaba has a rich composition of phenolic compounds to be explored in its peels. The present study determined the content of total phenolic compounds and anthocyanins using extracts of jabuticaba obtained by means of pressurized water and ultrasound. The extract in pressurized water was obtained in a semi-continuous process at a temperature of 60 °C, pressure of 15 MPa, flow of 2 mL min-1, time of 30 min and taking 1.5 g of jabuticaba peel. The ultrasound extraction process was carried out from 1.0 g of jabuticaba peel in 100 mL of distilled water at a temperature of 25 °C, frequency of 40 Khz, power of 160 W and time of 90 min. Both processes gave a S/F (solvent/feed) of 100 mL g-1. The extracts were later evaluated using spectrophotometric analysis to determine total anthocyanins and total phenolic compounds. The extract obtained from pressurized water showed greater recovery of bioactive compounds, obtaining values approx. 3x and 5x higher total anthocyanins and total phenolic compounds, respectively, compared to the ultrasonic extract. Obtaining in values for the extraction in pressurized water 25987.84 mg L-1 of total anthocyanins and 1287.86 mg L-1 of phenolic compounds. With these results it is concluded that the extract obtained by means of pressurized liquid showed better capacity for recovery of bioactive compounds.