Lima, Maíra Heloisa de Carvalho2023-06-292023-06-292023-05-25LIMA, Maíra Heloisa de Carvalho. Avaliação do efeito de diferentes condições de tempo e potência na extração assistida por microondas de compostos bioativos do jambolão (Syzygium cumini (L.) Skeels). 2023. 28f. Trabalho de Conclusão de Curso (Graduação em Nutrição), Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2023.https://repositorio.ufrn.br/handle/123456789/52937The jambolan (Syzygium cumini (L.) Skeels) is an underutilized fruit, belonging to the Myrtaceae family, rich in phenolic compounds that give it antioxidant potential, whose use combines nutritional and environmental benefits. Innovative extraction processes to obtain such compounds include microwave-assisted extraction (MEA), enabling reduced solvent use, high reproducibility and extraction at reduced temperatures, avoiding thermal damage and loss of assets. The objective of this work was to analyze the influence of different conditions of time (30 and 60s) and power (1000, 800 and 600W) on the MAE of bioactive compounds present in the freeze-dried pulp of jambolan (S. cumini). The yield of total phenolic compounds (TPC) and total monomeric anthocyanins (TMA), the antioxidant activity and the stability of the extracts were evaluated. The extraction process was carried out by the solid-liquid method, using acidified water as solvent (Trifluoroacetic Acid at 0.1%). The TPC determination corresponded to the Folin-Ciocalteau method and the TMA to the differential pH method, while the antioxidant activity was obtained by the IC50 of the ABTS+ radical. The stability was performed by serial verification, on days 0, 7, 14 and 21 for TPC and TMA; and on days 0 and 21 for antioxidant activity, comparing different storage conditions: ambient, refrigeration and freezing temperatures. The results obtained did not indicate a significant difference (p<0.05) between the powers for the 30s time, but considering aspects such as energy and material savings, fast execution and rich extracts, as well as an IC50 value of 0.42 mg /ml for antioxidant activity, the condition of 600W in 30s was considered the best. This performance is attributed to higher values of power and exposure time, as well as temperature, representing degrading factors for TMA and TPC. Following these results, the stability of the compounds was better preserved at lower temperatures (5ºC and -16ºC). The use of acidified water in this methodology reinforces the application of green solvents and their potential for use on a larger scale and in different substrates. In general, the results for EAM were promising and open space for new studies aimed at optimizing the processing of bioactive compounds, as antioxidant agents, and the use of jambolan in the food industry for its physical and nutritional attributes.JambolãoPolifenóisAntocianinasExtraçãoMicroondasbachelorThesisCNPQ::CIENCIAS DA SAUDE::NUTRICAO