Author(s): BERES, C.; HOUSE, A.; TONON, R. V.; SILVA, C. M.; CABRAL, L. M. C.; JAUREGI, P.

Summary: Residues from the food industry are a problem worldwide. Alternatives have been developed in an attempted to extract compounds from fruit pomace in other to apply those as a natural component in different products. This work has the objective to produce two extracts: (1) ethanolic extract and (2) hot water extract; and characterize the chemical composition of these extracts for future application. In sequence an extraction using surfactants (Colloidal Gas Aphron) was applied in order to obtain a more concentrate and pure extract, in a foam form with better physical properties. The ethanolic extraction was more efficient, obtaining 4 times more bioactive compound (in 100g of pomace: 2670.63 mg Gallic Acid; 65.70 mg anthocyanins and 45,564.78 mmol of Trolox). However the CGA was able to concentrate more the compounds from hot water extract, 61.62% of phenolics compounds were concentrated in the Aphron phase.

Publication year: 2016

Types of publication: Paper in annals and proceedings

Unit: Embrapa Food Technology

Keywords: Antioxidante capacity, Colloidal Gas Aphron, Phenolics, anthocyanins, grape pomace