Ultrasound-assisted extraction (UAE) of phenolic compounds fromBrosimumalicastrumfruit and their antioxidant capacity

Abstract

The aim of this work was to compare the effect of solventsin the UAE on the content of total phenolic compounds (TPC) andin vitroantioxidant capacity DPPH and reducing power (RP) of the whole fruitB.alicastrum. The phenolic compounds of the freeze-dried fruit were extractedin an ultrasonic bath for 30 min at 30°C, 100% amplitude and 40 kHzfrequency. The solvents used were: ethanol (Et-OH), methanol (Met-OH),50% ethanol (50% Et-OH) and 50% methanol (50% Met-OH). The UAE ofphenolic compounds of the fruit was improved by adding distilled water tothe organic solvent. The highest TPC content and antioxidant capacity wereobtained with 50% Met-OH. There was a high positive correlation betweenTPC and antioxidant capacity (DPPH and PR). It is suggested to use 50%Met-OH as solvent for UAE of phenolic compounds of fruitB. alicastrum.