Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat |
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| Affiliation: | 1. High Pressure Laboratory, Chemistry Department, Universidad Nacional de Colombia, 30 Avenue and 45 Street, Bogotá, D.C., Colombia;2. Thermodynamic and Supercritical Extraction Laboratory, Chemical and Food Engineering Department, Universidade Federal de Santa Catarina, Brazil;1. School of Engineering and Technology, and Biomass and Oil-Palm Excellence Center, Walailak University, Nakhon Si Thammarat, 80161, Thailand;2. The Center of Scientific and Technological Equipments, Walailak University, Nakhon Si Thammarat, 80161, Thailand;1. School of Chemical Engineering, University of Campinas (UNICAMP), Avenida Albert Einstein., 500, 13083-852, Campinas, SP, Brazil;2. LASEFI – Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil;3. Center of Engineering and Exact Sciences, Western Paraná State University, Rua da Faculdade, 645, 85903-000, Toledo, PR, Brazil;1. School of Chemical Sciences, The University of Auckland, Private Bag, 92019, Auckland, New Zealand;2. Center for Dairy Research, College of Agriculture and Life Sciences, University of Wisconsin-Madison, 1605 Linden Drive, Madison, USA;3. Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee, DC, Australia;4. Guangdong Technion Israel Institute of Technology, 241 Da Xue Road, Shantou, Guangdong Province, 515063, China;5. National Centre for Protein Science Shanghai, Chinese Academy of Sciences, Shanghai, 201204, China;6. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China;7. The Riddet Institute, Palmerston North, New Zealand;1. Departamento de Ciencias Nucleares, Facultad de Ingeniería Química, Escuela Politécnica Nacional, Quito, Ecuador;2. Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química, Escuela Politécnica Nacional, Quito, Ecuador;1. Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil;2. Departamento de Farmacologia, Universidade Federal do Paraná, CEP 81.531-980 Curitiba, PR, Brazil;2. School of Biological Sciences, The University of Auckland, Auckland 1142, New Zealand;3. Center for Dairy Research, College of Agriculture and Life Sciences, University of Wisconsin, Madison 53706;4. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China |
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| Abstract: | The possibility of using the tamarillo (Solanum betaceum (Cav.) Sendtn (syn. Cyphomandra betacea)) epicarp as source of compounds with antioxidant activity in cooked beef meat (CBM) was explored. Extracts from tamarillo by supercritical fluid extraction (SFE) and Soxhlet extraction (SE) were obtained. The SFE was performed using pure CO2 at different temperatures and pressures (40 and 50 °C; 10, 20 and 30 MPa) and CO2 added with ethanol (CO2/EtOH) as co-solvent (2, 5 and 8%, w/w). The SFE kinetics and mathematical modeling of the overall extraction curves (OEC) were also investigated. EtOH and hexane were used in the SE. The antioxidant activity (AA) of extracts was evaluated in CBM as well as the protection against lipid oxidation was determined by measuring lipid hydroperoxides (LHP) and thiobarbituric acid reactive species (TBARS). The extract obtained by SFE with CO2/EtOH (50 °C/30 MPa and 2% of EtOH) showed the highest AA. In SFE, the co-solvent addition improved considerably the AA and the extraction yield. The extracts obtained by SFE with CO2/EtOH showed a better AA compared with the synthetic antioxidant TBHQ. The highest yield values were achieved by SE with ethanol (7.7 ± 0.4%) and by SFE with 5% EtOH (1.9 ± 0.1%). The results indicate that extracts of tamarillo epicarp are a potential source of antioxidant compounds. |
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