Kinetic evaluation of ultrasound and microwave pretreatments for flavonoids (pinocembrin and galangin) extraction from the residual bagasse of Mexican oregano (Lippia graveolens Kunth).
DOI:
https://doi.org/10.18633/biotecnia.v27.2266Keywords:
Valorization, extraction kinetic model, pinocembrin, galanginAbstract
The essential oil profile of Mexican oregano (Lippia graveolens Kunth) makes it a spice with significant economic potential. However, its high concentration of compounds water-soluble phenolic (pinocembrin and galangin), flavonoids with important therapeutic properties little used. The content of these flavonoids remains in significant quantities in the residual bagasse obtained after the essential oil extraction process. This bagasse, being rarely used and due to its inadequate disposal, represents a source of contamination. This research focused on taking advantage of the residual bagasse, extracting the flavonoid compounds (pinocembrin and galangin) evaluated by HPLC-DAD. As extraction pretreatments, the use of ultrasound and microwaves at different powers was evaluated, followed by extraction with agitated maceration. The extraction kinetics could be adjusted to a second-order model, revealing a two-stage extraction process: diffusion and washing. The maximum extraction capacity (Cs) and recovery of pinocembrin and galangin were obtained using ultrasound at 325W for 5 minutes, reducing the total extraction time by 59%. The total phenolic content (Folin-Ciocalteu) and antioxidant capacity (ORAC, DPPH and FRAP) of the extracts obtained were evaluated. This approach represents an alternative use of residual bagasse and a significant improvement in the efficiency of the conventional extractive process.
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