Extraction of total carotenoids from peach palm fruit (Bactris gasipaes) peel by means of ultrasound application and vegetable oil

Abstract

Ultrasonic-assisted extraction (UAE) was applied to extract total carotenoids from dried peach palm peel using soy oil as extraction solvent. Optimization of UAE parameters of total carotenoid extraction from dried peel was done using Response Surface Methodology (RSM) and Central Composite Design (CCD). The extraction parameters were temperature, extraction time and solid to solvent ratio. The optimum UAE conditions were 48°C, extraction time of 28 min, and solid to solvent ratio of 0.0037 g/mL, with a predicted carotenoids content of 151.50 mg/100 g dried peel. To validate the optimized model, the experimental values were compared with the predicted values to check the adequacy of the model. Ultrasound extraction was 33.60% higher than maceration technique. This study indicated that UAE should contribute to a green process for valorization of peach palm by-products.

Keywords

• β-carotene
• Optimization
• Central Composite Design
• Cavitation.