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Green Solvents to Value Annona muricata L. Leaves as Antioxidants Source: Process Optimization and Potential as a Natural Food Additive

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Abstract

Purpose

The development of a green route to obtain bioactive compounds is of great interest, contributing to the value of underused matrices such as the Soursop leaves.

Methods

Deep eutectic solvents (DES) using cholinium chloride as HBA, and alcohols and sugars as HBD, were combined with the ultrasound-assisted solid–liquid extraction (UA-SLE) to obtain bioactive compounds from soursop leaves. The solvent effect, temperature, and time of the process were evaluated.

Results

The better process conditions were 45 °C and 2 h considering the total phenolic content (TPC), antioxidant activity of the extracts and process energy cost. Among all evaluated solvents, those composed of glycerol and xylitol as hydrogen bond donors presented the higher extraction indexes. The main compounds on the extracts were rutin and catechin as determined by HPLC-DAD. DES demonstrated a protective effect against the thermal degradation of the bioactive compounds. Lastly, considering the meaningful antioxidant activity of the extracts and the DES protective effect, they were applied as a natural additive in soybean crude oil resulting in a satisfactory preservation of the oil.

Conclusions

The DES combined with the ultrasound technique allow the obtaining of natural extracts with antioxidant properties which can be applied as a natural supplement to the food industry.

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Data Availability

The authors declare that all data supporting the findings of this study are available within the article and its supplementary information files.

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Funding

This study was financed by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES)—Finance Code 001. F.O. Farias acknowledges CAPES and Fundação Araucária for the post-doctoral fellowship (Grant No. 88887.354435/2019-00). Professors M.R. Mafra and L. Igarashi-Mafra are grateful to the Brazilian National Council for Scientific and Technological Development (CNPq - Grant Nos. 310182/2018-2 and 308517/2018-0, respectively).

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Authors and Affiliations

  1. Department of Chemical Engineering, Polytechnic Center, Federal University of Paraná (UFPR), Curitiba, Paraná, 81531-990, Brazil

    Fernando Castro Leal, Fabiane Oliveira Farias, Wanderlei do Amaral, Marcos R. Mafra & Luciana Igarashi-Mafra

  2. Latin American Institute of Life and Nature Sciences, Federal University of Latin American Integration (UNILA), Foz do Iguaçu, Paraná, 85867-970, Brazil

    Aline Theodoro Toci

Authors
  1. Fernando Castro Leal
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  2. Fabiane Oliveira Farias
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  3. Wanderlei do Amaral
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  5. Marcos R. Mafra
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  6. Luciana Igarashi-Mafra
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Contributions

FCL: Conceptualization, data curation, formal analysis, investigation, methodology, validation, visualization, writing—original draft. FOF: Conceptualization, methodology, data curation, formal analysis, writing—review & editing. WdA: Sample acquisition, methodology. ATT: Methodology, data curation, formal analysis. MRM: Conceptualization, project administration, resources, software, validation, visualization, funding acquisition, writing—review & editing. LI-M: Project administration, resources, software, validation, visualization, funding acquisition, writing—review & editing.

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Correspondence to Fabiane Oliveira Farias or Marcos R. Mafra.

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Leal, F.C., Farias, F.O., do Amaral, W. et al. Green Solvents to Value Annona muricata L. Leaves as Antioxidants Source: Process Optimization and Potential as a Natural Food Additive. Waste Biomass Valor 13, 1233–1241 (2022). https://doi.org/10.1007/s12649-021-01581-0

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