UVAIA: BIOACTIVE COMPOUNDS EXTRACTED BY AN ULTRASONIC PROCESSOR

Uvaia (Eugenia pyriformis) is an important source of phenolic compounds, phenolic acids, quercitina, rutina, and carotenoids, both in its pulp as well as in its residues. Ultrasonic assisted extraction has been presented as a simple, efficient and cost-effective technique. Furthermore, due to the formation of ultrasonic waves, the cavitation effect in the samples provides an accelerated release of the bioactive compounds, which are natural sources indicated for application in food systems. Thus, the present study had as objective to evaluate the conditions of the process of extraction of bioactive compounds from the fruits by means of an ultrasound. An experimental design was carried out to evaluate the temperature and variation of pulse/pause time, extraction time and amplitude were previously defined by preliminary tests. According to the analyzes, the higher values obtained were for the conditions of 40 °C with 5 pulse and 5 pause, for the other three combinations used there was no significant difference between the samples.