Application of the Box–Behnken experimental design for the extraction of phenolic compounds from araçá-roxo (Psidium myrtoides)

Abstract

The purpose of this study was to investigate the bioactive compounds of araçá-roxo by applying the Box–Behnken experimental design to evaluate the effect of temperature, time, and ethanol concentration on the extraction of phenolic compounds. The three variables evaluated significantly affected (p < .05) the extraction, and temperature proved to be the most influential variable. The optimum conditions were as follows: extraction temperature of 50°C, extraction time of 30 min, and ethanol concentration of 40%. Under such optimum conditions, the phenolic compounds, flavonoids, and anthocyanins present in the peel, pulp, and seed were determined and, separately, the phenolic and carotenoid compounds present in the extracts were identified and quantified by high-performance liquid chromatography. This study helped confirm the importance of araçá-roxo as a source of bioactive compounds, thereby demonstrating its potential for consumption