Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design
The fruit of the jabuticaba tree (Myrciaria cauliflora) (Mitra, 2010) has the special characteristic that it is borne directly on the main trunk and branches of the tree. Jabuticaba is very well known in South America, especially in Brazil (Nascimento et al., 2013). This fruit is produced twice a year and the average yield of a mature tree can be over 1000 pounds of fruit (Costa et al., 2016; Teixeira et al., 2011). This fruit is dark and has a spherical shape with a small size (3.0–4.0 cm) and it is highly appreciated due to its relevant nutritional properties (Silva et al., 2008; Wu et al., 2013). The high content of carbohydrates, proteins, vitamins, minerals, and fibers have made jabuticaba a daily food in the diet of native people for many years (Borges et al., 2014). There are several references concerning the chemical composition of Myrciaria cauliflora and the relevant content of bioactive compounds has been highlighted, including phenolics in general and anthocyanins in particular, which are characterized by their antioxidant, anticancer, and beneficial properties against chronic diseases (Batista et al., 2014; Dessimoni-Pinto et al., 2011; Lenquiste et al., 2015; Nascimento et al., 2013). This fruit is appreciated for both fresh consumption and jam manufacturing (Alves et al., 2016). On some recent studies it has even been shown that the addition of 1-2% of freeze-dried jabuticaba peel to the diet improves health (de Sá et al., 2014). Among the anthocyanins that are naturally present in this fruit, six are more abundant than the others: pelargonidin, delphinidin, cyanidin, petunidin, peonidin and malvidin (Reynertson et al., 2006). These anthocyanins differ in the number and position of their hydroxyl and methoxyl groups. The main anthocyanins that have been extracted and identified in the fruit of jabuticaba are cyanidin-3-O-glucoside and delphinidin-3-O-glucoside (Figure 1) (Alves et al., 2013; Reynertson et al., 2006) in addition to the other predominant phenolic compounds such as jaboticabin, ellagic acid, and gallic acid (Abe et al., 2012; Alezandro et al., 2013). The extraction procedure for anthocyanins and other phenolic compounds from jabuticaba is undoubtedly of great importance in food industry. However, in spite of the appealing properties of this fruit, only a few papers have been published on the extraction of these components. On the one hand, Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design