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Extraction of bioactive compounds from peel and seeds of pitomba (Talisia esculenta) using eutectic solvents

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International Journal of Food Science & Technology
Authors:
Pâmela da Silva Souza
Pâmela da Silva Souza
Pâmela da Silva Souza
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Flávia A R Cardoso at Federal University of Technology of Paraná
Flávia A R Cardoso
Mirela Vanin dos Santos Lima
Mirela Vanin dos Santos Lima
Mirela Vanin dos Santos Lima
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Stênio Cristaldo Heck at University of São Paulo
Stênio Cristaldo Heck
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Abstract and Figures

This study explores using pitomba peel and seeds to obtain a natural extract with high antioxidant capacity, employing extraction techniques with eutectic solvents combined with agitation and temperature control. The analysis revealed that, for the extraction with pitomba peel residues, the average levels of phenolic compounds did not show significant differences except for the extraction with ethanol. In contrast, the extractions performed with pitomba seeds showed significant differences, with the combination of choline chloride with lactic acid and choline chloride with glycerol providing the highest phenolic compound values. For flavonoids, the highest amount was obtained with the extraction using L‐proline and levulinic acid for the pitomba peel and ethanol and choline chloride with levulinic acid for the pitomba seeds. The results of the DPPH and FRAP assays indicate that, for antioxidant activity, the highest DPPH value was achieved with the extraction of pitomba peel using choline chloride with glycerol. In contrast, for pitomba seeds, elevated values were found with choline chloride with glycerol and choline chloride with levulinic acid. In the FRAP assay, the averages between L‐proline with levulinic acid and choline chloride with glycerol were not significantly different, showing high values. For pitomba seeds, the averages between ethanol and choline chloride with glycerol were also not significantly different and showed the highest obtained values. The results demonstrate that the extracts obtained from pitomba residues are rich in valuable compounds for potential applications in the food and pharmaceutical industries. They highlight the significant levels of flavonoids extracted from pitomba peel and seeds and emphasise the effectiveness of deep eutectic solvents (DES), particularly choline chloride with glycerol, in the extraction process.
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Original article
Extraction of bioactive compounds from peel and seeds of
pitomba (Talisia esculenta) using eutectic solvents
Pˆ
amela da Silva Souza,
1
Fl´
avia Aparecida Reitz Cardoso,
2,3
* Mirela Vanin dos Santos Lima,
1
Stˆ
enio Cristaldo Heck
4
& Leila Larisa Medeiros Marques
1
1 Department of Food Engineering and Chemical Engineering, Federal University of Technology –Paran´
a (UTFPR), Campo Mour˜
ao
87301-005, Brazil
2 Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology –Paran´
a (UTFPR), Campo Mour˜
ao
87301-005, Brazil
3 Post-Graduation Program of Technological Innovations (PPGIT), Federal University of Technology –Paran´
a, Campo Mour˜
ao 87301-005,
Brazil
4 Department of Agroindustrial Production Engineering (EPA), Paran´
a State University (UNESPAR), Campo Mour˜
ao 87302-060, Brazil
(Received 26 June 2024; Accepted in revised form 12 August 2024)
Summary This study explores using pitomba peel and seeds to obtain a natural extract with high antioxidant capac-
ity, employing extraction techniques with eutectic solvents combined with agitation and temperature con-
trol. The analysis revealed that, for the extraction with pitomba peel residues, the average levels of
phenolic compounds did not show significant differences except for the extraction with ethanol. In con-
trast, the extractions performed with pitomba seeds showed significant differences, with the combination
of choline chloride with lactic acid and choline chloride with glycerol providing the highest phenolic com-
pound values. For flavonoids, the highest amount was obtained with the extraction using L-proline and
levulinic acid for the pitomba peel and ethanol and choline chloride with levulinic acid for the pitomba
seeds. The results of the DPPH and FRAP assays indicate that, for antioxidant activity, the highest
DPPH value was achieved with the extraction of pitomba peel using choline chloride with glycerol. In
contrast, for pitomba seeds, elevated values were found with choline chloride with glycerol and choline
chloride with levulinic acid. In the FRAP assay, the averages between L-proline with levulinic acid and
choline chloride with glycerol were not significantly different, showing high values. For pitomba seeds, the
averages between ethanol and choline chloride with glycerol were also not significantly different and
showed the highest obtained values. The results demonstrate that the extracts obtained from pitomba resi-
dues are rich in valuable compounds for potential applications in the food and pharmaceutical industries.
They highlight the significant levels of flavonoids extracted from pitomba peel and seeds and emphasise
the effectiveness of deep eutectic solvents (DES), particularly choline chloride with glycerol, in the extrac-
tion process.
Keywords Bioactive, eutectic solvents, extract, pitomba, residue.
Introduction
Brazil is renowned for its rich food biodiversity, host-
ing numerous plant species that offer diverse culinary
possibilities. This includes everything from salad leaves
to fruits, seeds, nuts, cereals, and plants that produce
essences, edible oils, and saps (de Assis et al.,2022).
Amidst this culinary wealth, certain plants, like the
pitomba (Talisia esculenta), remain underexplored,
particularly in their peel and seeds, which have not
been extensively studied (de Souza et al.,2016).
Recently, there has been a significant surge in inter-
est regarding native fruit species, driven by increasing
awareness of healthy lifestyles. This interest goes
beyond nutrition, with research by Alu’datt et al.
(2017) and Virgolin et al. (2017) highlighting bioactive
compounds in these fruits that offer additional health
benefits.
Pitomba, a fruit from the Sapindaceae family, is
particularly noteworthy for further research. Despite
its potential, pitomba’s chemical composition and
*Correspondent: E-mail: reitz@utfpr.edu.br
International Journal of Food Science and Technology 2024, 59, 9060–9071
doi:10.1111/ijfs.17460
Ó2024 Institute of Food Science & Technology (IFST).
9060
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