Microwave extraction of champa (Campomanesia lineatifolia Ruiz & Pav.) fruit: alternative to obtain natural antioxidants
Angela Maria Otalvaro Alvarez | Ludy Cirstina Pabon Baquero | Margarita Rosa Rendon Fernandez | Maria Patricia Chaparro Gonzalez
Champa (Campomanesia lineatifolia Ruiz & Pav.) is a fruit tree that belongs to Myrtaceae family and is native from the Amazon. Champa fruit has special organoleptic characteristics like its flavor and is an important source of phenolic compounds useful in food industry. Currently, the postharvest process of champa fruit needs to be improved due to fruit losses, which had achieved a 97%. In this sense, the aim of this research was to evaluate microwave extraction to obtain extracts enriched in phenolic compounds from champa fruit. The evaluated variables were as follows: microwave power (100-200W), extraction time (1-2min) and solvent (water, ethanol-water 70:30 and ethanol-water 96:4), respectively. Results showed that the best condition to obtain phenolic extracts involved the use of water as solvent, 100W of power and 2min of extraction time. Given these concerns, was possible to obtain a yield higher than 60%. The obtained extracts had achieved a maximum antioxidant activity of 11.36 and 31.44 mg of Trolox.g-1 of dry pulp through DPPH and FRAP methods. In fact, the higher phenolic concentration (3450.73 μg Gallic acid. g-1 of dry pulp) was obtained with a 200 W of microwave power, water as solvent and 1 min of extraction time. These results suggest that champa fruit is a source of phenolic extracts with antioxidant activity, which are useful for agroindustry sector, especially as natural additives to extend the shelf life of different products.
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