Anais do 15° SLACAN - Simpósio Latino Americano de Ciência de Alimentos e Nutrição

Jabuticaba is widely recognized for harboring a wealth of bioactive compounds, such as anthocyanins, endowing it with antioxidant, antimicrobial, and anti-inflammatory properties. These compounds are extracted using organic solvents; however, this approach brings concerns about toxicity and environmental pollution. In light of this scenario, sustainable extraction alternatives have emerged, aiming to mitigate the negative impacts on the environment and human health. The aim was to investigate two extraction approaches and assess their stability after seven days under refrigeration and light protection. A sustainable extraction technique (aqueous, AC) and a traditional method (organic solvents, ORG) will be compared. The methodology used for ORG extraction (exhaustive) of 0.1 g jabuticaba powder consisting of methanol, distilled water, and formic acid (50:48,5:1,5). The AC extraction was composed of 0.1 g jabuticaba powder (peel) and 100 mL of water with 1 g of citric acid, followed by heating in a bath at 80°C for 5 min. Both extractions were followed by centrifugation, and resulting extracts were adjusted to 5 mL and stored under refrigeration in 7 days to evaluate the stability. For determining total monomeric anthocyanins, a differential pH method was used, employing UV-VIS spectroscopy with readings at 520/700 nm. Anthocyanins levels were AC 165.07±44.66 versus ORG 47.01±6.11 mg cyanidin-3-glucoside/L on the first day and AC 52,45±2,77 versus ORG 46.15±1.38 cyanidin-3-glucoside/L after 7 days. In this investigation, while the sustainable approach (AC) showed greater extraction potential, the organic extraction demonstrated an advantage in terms of preserving the stability of bioactive compounds over time, with significant differences. This investigation highlighted that the choice of extraction approach should be carefully considered, aiming for a balance between extraction yield and stability of compounds bioactives, considering their potential applications in health and food products.