Extraction of Bactris gasipaes carotenoids using aqueous solutions of tensoactive Ionic liquids and common surfactants: a green and sustainable chemistry approach

• Grant number: 18/10705-5
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: October 22, 2018
• End date: May 21, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Veridiana Vera de Rosso
• Grantee: Leonardo Mendes de Souza Mesquita
• Supervisor: Sonia Patricia Marques Ventura
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Institution abroad: Universidade de Aveiro (UA), Portugal
• Associated to the scholarship: 16/23242-8 - Carotenoids extraction from Bactris gasipaes with ionic liquids and its application in metabolic programming model, BP.DR

Abstract

In the global scenario, due to the growth of renewable production demands that can mitigate the impacts on the environment and health, green chemistry flourishes as one of the novelties of modern science. Among the protagonists of this science, ionic liquids (IL) and surfactants stand out as being highly efficient solvents in the extraction of bioactive compounds. Therefore, the application of these solventes are a good alternative in extraction processes, which follows the principles of green chemistry. Carotenoids are natural pigments that play an important role in human health. Extraction and chemical synthesis of these compounds is generally mediated by volatile organic solvents, which can increase the toxicity of this procedure. Bactris gasipaes is a tree with strong economic appeal, its fruits are known as peach palm, rich in carotenoids, such as all isomers of carotene and lycopene, which possess high antioxidant activity. The objective of this project is to develop a method of extraction from Bactris gasipaes fruits mediated by aqueous solutions of tensoactive ILs and common surfactants and optimize the process using experimental design. In order to obtain the best possible carotenoid yield, we will perform a fractional experimental design with three central composites (25-1), followed by a Central Composite Rotatable Design to evaluate the influence of some variables in the extraction process. Conventional extraction of carotenoids will be performed for comparison the yield and HPLC-PDA assays will be performed for quantification. The project puts in evidence a pivotal importance to develop a green chemistry approach to extract carotenoids which can be cost-eective and more sustainable.

Scientific publications

(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)

DE SOUZA MESQUITA, LEONARDO M.; MARTINS, MARGARIDA; MARICATO, ELIA; NUNES, CLAUDIA; QUINTEIRO, PAULA S. G. N.; DIAS, V, ANA C. R.; COUTINHO, JOAO A. P.; PISANI, LUCIANA P.; DE ROSSO, VERIDIANA V.; VENTURA, SONIA P. M.. Ionic Liquid-Mediated Recovery of Carotenoids from the Bactris gasipaes Fruit Waste and Their Application in Food-Packaging Chitosan Films. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v. 8, n. 10, p. 4085-4095, MAR 16 2020. (18/10705-5, 16/23242-8, 16/18910-1)

DE SOUZA MESQUITA, LEONARDO M.; MARTINS, MARGARIDA; PISANI, LUCIANA P.; VENTURA, SONIA P. M.; DE ROSSO, VERIDIANA V.. Insights on the use of alternative solvents and technologies to recover bio-based food pigments. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 20, n. 1, DEC 2020. (16/23242-8, 16/18910-1, 18/10705-5)

SANTAMARINA, ALINE B.; MESQUITA, LEONARDO M. DE SOUZA; CASAGRANDE, BRENO P.; SERTORIO, MARCELA N.; DE SOUZA, DANIEL VITOR; V. MENNITTI, LAIS; RIBEIRO, DANIEL A.; ESTADELLA, DEBORA; VENTURA, SONIA P. M.; DE ROSSO, VERIDIANA V.; et al. Supplementation of carotenoids from peach palm waste (Bactris gasipaes) obtained with an ionic liquid mediated process displays kidney anti-inflammatory and antioxidant outcomes. FOOD CHEMISTRY-X, v. 13, p. 10-pg., 2022-03-30. (16/23242-8, 18/10705-5, 20/04448-0)