Open AccessEvaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)
Author(s) -
Gabrielli Nunes Clímaco,
Luana Cristina Silva de Sousa,
Rita de Cássia Bergamasco
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i8.6130
Subject(s) - daucus carota , extraction (chemistry) , yield (engineering) , chemistry , solvent , ethanol , food science , flavonols , horticulture , chromatography , botany , antioxidant , organic chemistry , biology , polyphenol , materials science , metallurgy
The objective of this work was to analyze the content of bioactive compounds extracted from the carrot, through an experimental design of 3 factors, 3 levels and two axial points, including extraction time (17-37-57min), temperature (30-50-70ºC) and ethanol concentration (50-65-80%). The result was expressed as a percentage. Based on the results, it can be said that time did not significantly influence the extraction of antioxidant compounds (p> 0.001), and that the temperature is directly proportional to the yield. Regarding phenolic compounds, only temperature was significant, and for flavonols, only time and proportion. The use of ethanol as a solvent showed good results when compared to the commonly used solvents, in addition to having the quality of being economically viable and food grade. Another important factor was the pre-treatment of the sample, which allowed good yield values when compared to the literature.