Evaluation of the extraction with pressurized liquid assisted by ultrasound coupled to the solid phase extraction for the purification of phenolic compounds from tea (Camellia sinensis)

• Grant number: 16/19930-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: November 01, 2016
• End date: June 30, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Maurício Ariel Rostagno
• Grantee: Mariana Corrêa de Souza
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated research grant: 13/04304-4 - Development of integrated systems for the analysis of bioactive compounds in natural products employing supercritical technology, AP.JP

Abstract

Tea leaves are a major source of phenolic compounds, which are biologically active compounds that can be used for the prevention of various diseases. In order to use these bioactive compounds is necessary to separate them from the other components of the raw material. This process can be performed with various techniques and new methods are constantly being developed. In this research project we propose to study the possibility of combining the extraction with pressurized liquids with ultrasound and coupling of these techniques with solid phase extraction for the purification of phenolics and antioxidants from black tea. A two extraction stages strategy seeks to obtain an extract rich in phenolic compounds with low caffeine concentration. The first extraction step is aimed at selective extraction of caffeine and retention in solid phase column of phenolic compounds which have been co-extracted. The second extraction step is aimed at extracting the compounds of interest through more severe conditions in terms of temperature and pressure, as well as by high power ultrasound application. This extraction step is also coupled to the solid phase extraction for the purification of phenolic compounds. In this context, different food-grade solvents (water, ethanol and mixtures thereof) and solid phase types (C8 and C18) will be evaluated. With the optimized conditions, the duration of the two extraction stages (10- 30 min) will be independently assessed. Finally, the necessary number of extraction cycles (1 cycle 3), consisting of two stages of extraction, to complete the process will be evaluated. This project will consolidate the integrated analysis system Extract US- to operate with coupled techniques for extraction and purification of bioactive compounds in natural products. (AU)

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SANTOS, MARIANA P.; SOUZA, MARIANA C.; SUMERE, BEATRIZ R.; DA SILVA, LAISE C.; CUNHA, DIOGO T.; BEZERRA, ROSANGELA MARIA N.; ROSTAGNO, MAURICIO A.. Extraction of bioactive compounds from pomegranate peel (Punica granatum L.) with pressurized liquids assisted by ultrasound combined with an expansion gas. ULTRASONICS SONOCHEMISTRY, v. 54, p. 11-17, JUN 2019. (16/19930-6, 16/20016-7)

SUMERE, BEATRIZ ROCCHETTI; DE SOUZA, MARIANA CORREA; DOS SANTOS, MARIANA PACIFICO; NEVES BEZERRA, ROSANGELA MARIA; DA CUNHA, DIOGO THIMOTEO; MARTINEZ, JULIAN; ROSTAGNO, MAURICIO ARIEL. Combining pressurized liquids with ultrasound to improve the extraction of phenolic compounds from pomegranate peel (Punica granatum L.). ULTRASONICS SONOCHEMISTRY, v. 48, p. 151-162, NOV 2018. (16/19930-6, 15/11932-7, 16/06457-0, 16/20016-7)

SILVA, CAMILA TELLES; DA SOUZA, MARIANA CORREA; DA FONSECA MACHADO, ANA PAULA; DO NASCIMENTO, ROBERTO DE PAULA; DA CUNHA, DIOGO THIMOTEO; NEVES BEZERRA, ROSANGELA MARIA; ROSTAGNO, MAURICIO ARIEL. Thermal stability and sensory evaluation of a bioactive extract from roasted coffee (Coffea arabica) beans added at increasing concentrations to conventional bread. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 11, SEP 2021. (18/14582-5, 16/19930-6, 17/23657-6, 13/04304-4, 18/17089-8)

SOUZA, MARIANA C.; SANTOS, MARIANA P.; SUMERE, BEATRIZ R.; SILVA, LAISE C.; CUNHA, DIOGO T.; MARTINEZ, JULIAN; BARBERO, GERARDO F.; ROSTAGNO, MAURICIO A.. Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 117, JAN 2019. (16/20016-7, 16/19930-6, 18/17089-8)

DA SILVA, LAISE C.; SOUZA, MARIANA C.; SUMERE, BEATRIZ R.; SILVA, LUIZ G. S.; DA CUNHA, DIOGO T.; BARBERO, GERARDO F.; BEZERRA, ROSANGELA M. N.; ROSTAGNO, MAURICIO A.. Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction. Food Chemistry, v. 318, JUL 15 2020. (18/14582-5, 16/19930-6, 18/17089-8, 19/24537-0)

PENA, FABIOLA L.; SOUZA, MARIANA C.; VALLE, MARIA CAROLINA P. R.; BEZERRA, ROSANGELA M. N.; ROSTAGNO, MAURICIO A.; ANTUNES, ADRIANE E. C.. Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 74, n. 1, SEP 2020. (16/19930-6, 18/17089-8, 15/07299-7)

CHAVES, JAISA OLIVEIRA; DE SOUZA, MARIANA CORREA; DA SILVA, LAISE CAPELASSO; LACHOS-PEREZ, DANIEL; TORRES-MAYANGA, PAULO CESAR; MACHADO, ANA PAULA DA FONSECA; FORSTER-CARNEIRO, TANIA; VAZQUEZ-ESPINOSA, MERCEDES; GONZALEZ-DE-PEREDO, ANA VELASCO; BARBERO, GERARDO FERNANDEZ; et al. Extraction of Flavonoids From Natural Sources Using Modern Techniques. RONTIERS IN CHEMISTR, v. 8, p. 25-pg., 2020-09-25. (18/17089-8, 18/05999-0, 18/14582-5, 16/19930-6, 18/14938-4)

SOUZA, MARIANA C.; SILVA, LAISE C.; CHAVES, JAISA O.; SALVADOR, MAYARA P.; SANCHES, VITOR L.; DA CUNHA, DIOGO T.; CARNEIRO, TANIA FOSTER; ROSTAGNO, MAURICIO A.. Simultaneous extraction and separation of compounds from mate (Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection. FOOD CHEMISTRY: MOLECULAR SCIENCES, v. 2, p. 11-pg., 2021-07-30. (19/24537-0, 18/14582-5, 13/04304-4, 16/19930-6)