Efeito do ultrassom na extração de compostos fitoquímicos em frutas e hortaliças

Abstract

Phytochemical compounds, also referred to as plant bioactive compound, belong to an abundance of compounts that occur naturally in plants. Among the plant bioactive substances, we can mention carotenoids, polyphenols, antocianins and vitamin C, having antioxidant properties and being effective against oxidative stress. Among the latest technologies for extraction of these compounds, we can cite ultrasound assisted extraction, which is one of the techniques exploited in the laboratory and on an industrial scale, due to its high efficiency in compound extracting, low solvent consumption, ease of use, and its low levels of environmental pollution. The study is a review on the extraction of bioactive compounds by the ultrasound method in fruits and vegetables, prepared from scientific publications from the year 2014 to 2024, using a combination of descriptors, ultrasounds, phytochemicals, carotenoids, polyphenols, anthocyanins, fruits and vegetables. In the literature there are several works that address the use of the ultrasound method in the extraction of phytochemical compounds in shells and bagage of fruits and vegetables. It was noted that the ultrasound technique in the process of extraction of bioactive compounds should consider the specifics of the characteristics of each food matrix, being the binomial time temperature and the solvent important factors in the efficiency of the process. In the work, the most used power was from 10 W to 750 W and the frequency from 20 kHz to 40 kHz, with ethanol being the most used solvent. In view of this, it was concluded that ultrasound-assisted extraction is a technique that provides reduction in extraction time, less amount of solvent used, decreased damage to the environment and higher extraction yield than conventional methods.