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Multivariate optimization results in an edible extract from Ilex paraguariensis unexplored residues with a high amount of phenolic compounds.

Alexandre LoriniFernanda Mateus DaminDiogo Noin de OliveiraTassiana RamiresCesar Valmor RombaldiElessandra da Rosa ZavarezeAlvaro Renato Guerra DiasHelena Teixeira GodoyWladimir Padilha da SilvaVanessa GalliAdriana Dillenburg Meinhart
Published in: Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes (2022)
Ilex paraguariensis A. St. Hil. plants are used for the preparation of food and drinks which are widely consumed worldwide. During the harvest season of these plants, 2-5 ton hec -1 of agricultural residue is generated, which remains underutilized. Therefore, this study aimed to obtain an edible extract with high content of bioactive compounds and antimicrobial properties from the agricultural residue of I. paraguariensis for industrial use in food applications. The extraction conditions were optimized through a multivariate experimental design using ethanol:water. The extracted compounds were characterized by HPLC-ESY-QTOF-MS. In the optimal extraction conditions, 55 compounds were extracted, including 8 compounds that were not previously reported in I. paraguariensis . The method proved to be simple, fast, economical and environmentally friendly, with the use of green solvents. This optimization allowed for the extraction of 15.07 g of phenolic compounds per 100 g of residue. The extract showed high antioxidant activity and the capacity to inhibit Staphylococcus aureus . Results indicate that it is possible to obtain an edible extract with a high content of bioactive compounds, particularly phenolic compounds, from the I. paraguariensis residue, which has high prospects for the valorization of unexplored natural resources.
Keyphrases
  • staphylococcus aureus
  • ms ms
  • oxidative stress
  • heavy metals
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  • mass spectrometry
  • climate change
  • escherichia coli
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