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Journal of Advances in Biology & Biotechnology

Journal of Advances in Biology & Biotechnology, 2394-1081,Vol.: 13, Issue.: 1

 

Original-research-article

 

Trans-resveratrol Extraction in Four Brazilian Arachis hypogea L. Cultivars with Microwave-Assisted Extraction: Optimization with Response Surface Methodology and Comparison with Conventional Maceration

 

 

Gabriel Casimiro1*, Felipe Sutili2, Rodrigo Octavio de Souza2, Renata Garcia1, Georgia Pacheco1, Elisabeth Mansur1 and Ivana Leal3

1Laboratório de Micropropagação e Transformação de Plantas, Departamento de Biologia Celular, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, Brasil.

2Grupo de Biocatálise e Síntese Orgânica, Instituto de Química, Universidade Federal do Rio de Janeiro, CEP 21941-902, Rio de Janeiro, Brasil.

3Laboratório de Produtos Naturais e Ensaios Biológicos, Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, CEP 21941-902, Rio de Janeiro, Brasil.

 

Abstracts

 

Peanut (Arachis hypogaea L.) is the fourth most consumed oleaginous in the world, producing highly energetic seeds, rich in lipids, proteins, vitamins and carbohydrates. Several bioactive constituents and pharmacological activities have already been observed in extracts of roots, leaves and seeds, including resveratrol. In this work, we report a study of two extraction methodologies, conventional maceration and microwave-assisted extraction (MAE) for the extraction of trans-resveratrol. Parameters that affect the efficiency of microwave-assisted extraction of trans-resveratrol from aerial parts of A. hypogaea were optimized adopting the response surface methodology mathematical experimental designs. The contents of different organs of four Brazilian important cultivars (IAC 886, IAC Caiapó, Tatu ST IAC, and IAC 8112) were evaluated by HPLC. Microwave-assisted extraction, with the use of 37 mL of solvent per gram of dry tissue, 1200 g agitation for 15 minutes at 37°C, proved to be more efficient than conventional maceration extraction. Root extracts from IAC Tatu prepared with this methodology showed the highest trans-resveratrol content (1.371 ± 0.07 mg/g extract) among the cultivars tested.

 

Keywords :

Peanut; Arachis hypogaea; microwave; resveratrol.

 

Full Article - PDF    Page 1-13    Article Metrics

 

DOI : 10.9734/JABB/2017/33430

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