Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción

Tarazona-Díaz, Martha; Becerra, Nubia; Piedra, Johan; Beltrán, Richard

doi:10.31910/rudca.v23.n1.2020.1303

Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción

El maracuyá es un fruto tropical que se cultiva primordialmente para la obtención de pulpa, siendo la corteza su principal subproducto que carece, en la actualidad, de interés industrial; sin embargo, con el fin de diversificar los derivados provenientes de la producción de maracuyá, se ha demostrado que la corteza contiene carotenoides, dentro de los que se destaca el β-caroteno y la luteína, que podrían ser utilizados en alimentos, debido a su poder antioxidante e, incluso, como colorante natural alternativo. Por lo anterior, el objetivo de este trabajo fue obtener un extracto rico en carotenoides a partir de su corteza; para ello, se evaluó la extracción con etanol, mediante tres técnicas: inmersión, baño termostático y soxhlet. El mayor... Ver más

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Revista

Revista U.D.C.A Actualidad & Divulgación Científica

ISSN

0123-4226

EISSN

2619-2551

Autores

Tarazona-Díaz, Martha

Becerra, Nubia

Piedra, Johan

Beltrán, Richard

Editor

UNIVERSIDAD DE CIENCIAS APLICADAS Y AMBIENTALES

DOI

10.31910/rudca.v23.n1.2020.1303

Volumen

Año de publicación

2020-06-30

Pais

Colombia

Palabras claves

Passiflora edulis f. flavicarpa

extractor de Soxhlet

cáscara del maracuyá

extracción de carotenoides

diferencia de color

Licencia

http://purl.org/coar/access_right/c_abf2

info:eu-repo/semantics/openAccess

Martha Tarazona Díaz, Nubia Becerra, Johan Piedra, Richard Beltrán - 2020

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spelling	Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción HERRERA-RAMIREZ, J.; MENESES-MARENTES, N.; TARAZONA-DÍAZ, M.P. 2019. Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology. J. Food Meas. Charact. https://doi.org/10.1007/s11694-019-00280-8 MOJICA, L.; BERHOW, M.; GONZALEZ DE MEJIA, E. 2017. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chem. 229:628-639. https://doi.org/10.1016/j.foodchem.2017.02.124 MCCANN, D.; BARRETT, A.; COOPER, A.; CRUMPLER, D.; DALEN, L.; GRIMSHAW, K.; KITCHIN, E.; LOK, K.; PORTEOUS, L.; PRINCE, E.; SONUGA-BARKE, E.; WARNER, J.O.; STEVENSON, J. 2007. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. Lancet 370(9598):1560-1567. https://doi.org/10.1016/S0140-6736(07)61306-3 LEÃO, K.M.M.; SAMPAIO, K.L.; PAGANI, A.A.C.; DA SILVA, M.A.A.P. 2014. Odor potency, aroma profile and volatiles composition of cold pressed oil from industrial passion fruit residues. Ind. Crop. Prod. 58:280-286. https://doi.org/10.1016/j.indcrop.2014.04.032 KULKARNI, S.G.; VIJAYANAND, P. 2010. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.). LWT-Food Sci. Technol. 43(7):1026-1031. https://doi.org/10.1016/j.lwt.2009.11.006 KIM, B.; PARK, B. 2018. Saffron carotenoids inhibit STAT3 activation and promote apoptotic progression in IL-6-stimulated liver cancer cells. Oncol. Rep. 39(4):1883-1891. https://doi.org/10.3892/or.2018.6232 KHAZAEI, K.M.; JAFARI, S.M.; GHORBANI, M.; KAKHKI, A.H.; SARFARAZI, M. 2016. Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology. Food Anal. Methods. 9(7):1993-2001. https://doi.org/10.1007/s12161-015-0375-4 JUÁREZ, M.C.; ECHÁVARRI, J.F.; NEGUERUELA, A.I. 1997. A proposal for a method to measure the colour of red wines by measuring transmittance at three wavelengths. Food Sci. Technol. Int. 3(3):189-193. https://doi.org/10.1177/108201329700300306 HERNÁNDEZ-SANTOS, B.; DE LOS ÁNGELES VIVAR-VERA, M.; RODRÍGUEZ-MIRANDA, J.; HERMAN-LARA, E.; TORRUCO-UCO, J.G.; ACEVEDO-VENDRELL, O.; MARTÍNEZ-SÁNCHEZ, C.E. 2015. Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste. Int. J. Food Sci. Technol. 50(1):268-274. https://doi.org/10.1111/ijfs.12647 NAGATA, M.; YAMASHITA, I. 1992. Simple Method for Simultaneous Determination of Chlorophyll and Carotenoids in Tomato Fruit. J. Japan Soc. Food Sci. 39(10):925-928. https://doi.org/10.3136/nskkk1962.39.925 GU, Z.; DEMING, C.; YONGBIN, H.; ZHIGANG, C.; FEIRONG, G. 2008. Optimization of carotenoids extraction from Rhodobacter sphaeroides. LWT-Food Sci. Technol. 41(6):1082-1088. https://doi.org/10.1016/j.lwt.2007.07.005 ELIK, A.; YANIK, D.K.; GÖĞÜŞ, F. 2020. Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent. LWT-Food Sci. Technol. 123:109100. https://doi.org/10.1016/j.lwt.2020.109100 DOS REIS, L.C.R.; FACCO, E.M.P.; SALVADOR, M.; FLÔRES, S.H.; DE OLIVEIRA RIOS, A. 2018. Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit. J. Food Sci. echnol. 55(7):2679-2691. https://doi.org/10.1007/s13197-018-3190-2 DO ESPÍRITO SANTO, A.P.; PEREGO, P.; CONVERTI, A.; OLIVEIRA, M. N. 2012. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT-Food Sci. Technol. 47(2):393-399. https://doi.org/10.1016/j.lwt.2012.01.038 DE OLIVEIRA, G.A.; DE CASTILHOS, F.; RENARD, C.M.-G.; BUREAU, S. 2014. Comparison of NIR and MIR spectroscopic methods for determination of individual sugars, organic acids and carotenoids in passion fruit. Food Res. Int. 60:154-162. https://doi.org/10.1016/j.foodres.2013.10.051 DE OLIVEIRA, C.F.; GIORDANI, D.; GURAK, P.D.; CLADERA-OLIVERA, F.; MARCZAK, L.D.F. 2015. Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods. Innov. Food Sci. Emerg. Technol. 29:201-208. https://doi.org/10.1016/j.ifset.2015.02.005 DE ANDRADE, M.; CHARALAMPOPOULOS, D.; CHATZIFRAGKOU, A. 2018. Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. J. Supercrit. Fluid. 133:94-102. https://doi.org/10.1016/j.supflu.2017.09.028 BRENNAN, J.G.; GRANDISON, A.S.; LEWIS, M.J. 2006. Separations in food processing. En: Brennan J.G. (Ed.). Food Processing Handbook. 3st Ed. Wiley-vch verlag GmbH & Co. KGaA (Weinheim). p.455-464. MYERS, R.H.; MONTGOMERY, D.C. 2002. Building Empirical Model. En: Myers R.H.; Montgomery, D.C. (Eds.). Response Surface Methodology Process and Product Optimization Using Designed Experiments. 2nd Ed. Wiley-Interscience (New York). p.17-74. NASCIMENTO, T.A.; CALADO, V.; CARVALHO, C.W.P. 2012. Development and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles. Food Res. Int. 49(1):588-595. https://doi.org/10.1016/j.foodres.2012.07.051 BENMEZIANE, A.; BOULEKBACHE-MAKHLOUF, L.; MAPELLI-BRAHM, P.; KHALED KHODJA, N.; REMINI, H.; MADANI, K.; MELÉNDEZ-MARTÍNEZ, A.J. 2018, Extraction of carotenoids from cantaloupe waste and determination of its mineral composition. Food Res. Int. 111:391-398. https://doi.org/10.1016/j.foodres.2018.05.044 info:eu-repo/semantics/article Text http://purl.org/coar/access_right/c_abf2 info:eu-repo/semantics/openAccess http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_1843 http://purl.org/coar/resource_type/c_6501 WU, J.; CHO, E.; WILLETT, W.C.; SASTRY, S.M.; SCHAUMBERG, D.A. 2015. Intakes of lutein, zeaxanthin, and other carotenoids and age-related macular degeneration during 2 decades of prospective follow-up. JAMA Ophthalmol. 133(12):1415-1424. https://doi.org/10.1001/jamaophthalmol.2015.3590 RODRIGUEZ-AMAYA, D.B. 2012. Passion Fruit. En: Siddiq, M. (Ed.). Tropical and Subtropical Fruits: Postharvest, Physiology, Processing and Packaging. Ed. Wiley-Blackwell (Oxford). p.324-329. https://doi.org/10.1002/9781118324097 WIJERATNAM, S.W. 2016. Passion Fruit. En: Caballero, B.; Finglas, P.M.; Toldrá, F. (Eds.). Encyclopedia of Food and Health. Ed. Elsevier (Oxford). p.230-234. https://doi.org/10.1016/b978-0-12-384947-2.00521-3 VIANNA-SILVA, T.; LIMA, R.V.; DE AZEVEDO, I.G.; ROSA, R.C.C.; DE SOUZA, M.S.; DE OLIVEIRA, J.G. 2010. Determinação da maturidade fisiológica de frutos de maracujazeiro-amarelo colhidos na região norte do estado do Rio de Janeiro, Brasil. Rev. Bras. Frutic. 32(1):57-66. https://doi.org/10.1590/s0100-29452010005000012 TARAZONA-DÍAZ, M.P.; AGUAYO, E. 2013. Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality. J. Sci Food Agric. 93(15):3863-3869. https://doi.org/10.1002/jsfa.6332 SIGURDSON, G.T.; TANG, P.; GIUSTI, M.M. 2017. Natural colorants: food colorants from natural sources. Annu. Rev. Food Sci. Technol. 8(1):261-280. https://doi.org/10.1146/annurev-food-030216-025923 SANTOS, E.; ANDRADE, R.; GOUVEIA, E. 2017. Utilization of the pectin and pulp of the passion fruit from Caatinga as probiotic food carriers. Food Biosci. 20:56-61. https://doi.org/10.1016/j.fbio.2017.08.005 SÁNCHEZ-CAMARGO, A. DEL P.; GUTIÉRREZ, L.F.; VARGAS, S.M.; MARTINEZ-CORREA, H.A.; PARADA-ALFONSO, F.; NARVÁEZ-CUENCA, C.E. 2019. Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. J. Supercrit. Fluid. 152:104574. https://doi.org/10.1016/j.supflu.2019.104574 SAINI, R.K.; KEUM, Y.-S. 2018. Carotenoid extraction methods: A review of recent developments. Food Chem. 240:90-103. https://doi.org/10.1016/j.foodchem.2017.07.099 SAHIN, S.; SUMMU, S.G. 2009. Propiedades elecromagnéticas. En: Sahin, S.; Summu, S. (Eds.). Propiedades físicas de los alimentos. Ed. Acribia S.A. (Zaragoza). p.190-203. BHATT, D.; VYAS, K.; SINGH, S.; JOHN, P.J.; SONI, I. 2018. Tartrazine induced neurobiochemical alterations in rat brain sub-regions. Food Chem. Toxicol. 113:322-327. https://doi.org/10.1016/j.fct.2018.02.011 BETIM CAZARIN, C.B.; DA SILVA, J.K.; COLOMEU, T.C.; DE LIMA ZOLLNER, R.; MARÓSTICA JUNIOR, M.R. 2014. Capacidade antioxidante e composição química da casca de maracujá (Passiflora edulis). Cienc. Rural 44(9):1699-1704. https://doi.org/10.1590/0103-8478cr20131437 BATADA, A.; JACOBSON, M.F. 2016. Prevalence of Artificial Food Colors in Grocery Store Products Marketed to Children. Clin. Pediat. 55(12):1113-1119. https://doi.org/10.1177/0009922816651621 application/xml El maracuyá es un fruto tropical que se cultiva primordialmente para la obtención de pulpa, siendo la corteza su principal subproducto que carece, en la actualidad, de interés industrial; sin embargo, con el fin de diversificar los derivados provenientes de la producción de maracuyá, se ha demostrado que la corteza contiene carotenoides, dentro de los que se destaca el β-caroteno y la luteína, que podrían ser utilizados en alimentos, debido a su poder antioxidante e, incluso, como colorante natural alternativo. Por lo anterior, el objetivo de este trabajo fue obtener un extracto rico en carotenoides a partir de su corteza; para ello, se evaluó la extracción con etanol, mediante tres técnicas: inmersión, baño termostático y soxhlet. El mayor rendimiento, se obtuvo con el método soxhlet; para esta técnica, se estudió el efecto de la concentración de etanol (entre 80% y 90% v/v), la proporción solvente-materia prima (con relaciones entre 40:1 y 50:1) y el tiempo (definido entre 90 y 150 minutos). Los resultados, se analizaron mediante modelo de superficie de respuesta, obteniendo el mayor rendimiento con etanol al 90%, utilizando 50mL/g corteza y 150 minutos de operación. A estas condiciones, el rendimiento de extracción fue de 2208,53µg β-caroteno/100g muestra. Por último, se determinó la diferencia de color entre el extracto óptimo y una solución de tartrazina, evidenciando una diferencia de color de 3,07 unidades cieLAB, lo cual, muestra que el producto de lixiviación de la corteza de maracuyá tiene potencial para su uso como aditivo alimentario, reemplazando colorantes sintéticos, como la tartrazina.&nbsp; Tarazona-Díaz, Martha Becerra, Nubia Piedra, Johan Beltrán, Richard Passiflora edulis f. flavicarpa extractor de Soxhlet cáscara del maracuyá extracción de carotenoides diferencia de color 23 1 Artículo de revista Núm. 1 , Año 2020 :Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio application/pdf https://revistas.udca.edu.co/index.php/ruadc/article/view/1303 BARBOSA DE OLIVEIRA, A.; DE ALMEIDA LOPES, M.M.; HERBSTER MOURA, C.F.; DE SIQUEIRA OLIVEIRA, L.; OLIVEIRA DE SOUZA, K.; GOMES FILHO, E.; URBAN, L.; ALCÂNTARA DE MIRANDA, M. R. 2017. Effects of organic vs. conventional farming systems on quality and antioxidant metabolism of passion fruit during maturation. Scientia Horticulturae. 222:84-89. https://doi.org/10.1016/j.scienta.2017.05.021 ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS -AOAC-. 1995. 942.15 Acidity (Titratable) of fruit products. 16th ed Official methods of analysis of AOAC International.. AOAC International (Arlington). AIBANA, O.; FRANKE, M.F.; HUANG, C.C.; GALEA, J.T.; CALDERON, R.; ZHANG, Z.; BECERRA, M.C.; SMITH, E.R.; RONNENBERG, A.G.; CONTRERAS, C.; YATACO, R.; LECCA, L.; MURRAY, M.B. 2017. Impact of Vitamin A and Carotenoids on the Risk of Tuberculosis Progression. Clin. Infect. Dis. 65(6):900-909. https://doi.org/10.1093/cid/cix476 Martha Tarazona Díaz, Nubia Becerra, Johan Piedra, Richard Beltrán - 2020 https://creativecommons.org/licenses/by-nc-sa/4.0/ Español Publication Universidad de Ciencias Aplicadas y Ambientales U.D.C.A Revista U.D.C.A Actualidad & Divulgación Científica color difference Obtaining a dye from passion fruit cortex with the use of conventional extraction techniques husk of passion fruit Soxhlet extractor Passiflora edulis f. flavicarpa Passion fruit is a tropical fruit that is usually cultivated to obtain pulp, being the cortex its main not exploited by-product, because of the actual absence of industrial interest. However, with the aim of diversifying the derivates from the production of passion fruit products, it has been demonstrated that the cortex contains carotenoids, such as β-carotene and lutein; which could be used in food due to its antioxidant capacity, or even like a food colorant. Therefore, the objective of this work was to obtain a carotenoid-rich extract from its cortex; for this, three techniques of extraction with ethanol were evaluated, by immersion, thermostatic bath and Soxhlet. Being the last technique that one with which the best yield was obtained. With the highest yield technique, the following factors were evaluated: ethanol concentration on 80% and 90% v/v, solvent-raw material ratio on 40:1 and 50:1 and time on 90 and 150min. The best yield was obtaining to 90% ethanol, 50mL solvent/g raw material and 150min, for an extraction yield of 2208.53µg β-caroten/100 g sample. Finally, the color difference between the optimal extract and a tartrazine solution was determined, evidencing a color difference of 3.07cieLAB units; this shows that the passion fruit leaching product has the potential to be used as a food additive, replacing synthetic dyes such as tartrazine.&nbsp; Journal article extraction of carotenoids 2020-06-30T00:00:00Z 2020-06-30T00:00:00Z https://revistas.udca.edu.co/index.php/ruadc/article/download/1303/1896 https://doi.org/10.31910/rudca.v23.n1.2020.1303 https://revistas.udca.edu.co/index.php/ruadc/article/download/1303/1885 10.31910/rudca.v23.n1.2020.1303 0123-4226 2020-06-30 2619-2551
institution	UNIVERSIDAD DE CIENCIAS APLICADAS Y AMBIENTALES
thumbnail	https://nuevo.metarevistas.org/UNIVERSIDADDECIENCIASAPLICADASYAMBIENTALES/logo.png
country_str	Colombia
collection	Revista U.D.C.A Actualidad & Divulgación Científica
title	Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción
spellingShingle	Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción Tarazona-Díaz, Martha Becerra, Nubia Piedra, Johan Beltrán, Richard Passiflora edulis f. flavicarpa extractor de Soxhlet cáscara del maracuyá extracción de carotenoides diferencia de color color difference husk of passion fruit Soxhlet extractor Passiflora edulis f. flavicarpa extraction of carotenoids
title_short	Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción
title_full	Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción
title_fullStr	Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción
title_full_unstemmed	Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción
title_sort	obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción
title_eng	Obtaining a dye from passion fruit cortex with the use of conventional extraction techniques
description	El maracuyá es un fruto tropical que se cultiva primordialmente para la obtención de pulpa, siendo la corteza su principal subproducto que carece, en la actualidad, de interés industrial; sin embargo, con el fin de diversificar los derivados provenientes de la producción de maracuyá, se ha demostrado que la corteza contiene carotenoides, dentro de los que se destaca el β-caroteno y la luteína, que podrían ser utilizados en alimentos, debido a su poder antioxidante e, incluso, como colorante natural alternativo. Por lo anterior, el objetivo de este trabajo fue obtener un extracto rico en carotenoides a partir de su corteza; para ello, se evaluó la extracción con etanol, mediante tres técnicas: inmersión, baño termostático y soxhlet. El mayor rendimiento, se obtuvo con el método soxhlet; para esta técnica, se estudió el efecto de la concentración de etanol (entre 80% y 90% v/v), la proporción solvente-materia prima (con relaciones entre 40:1 y 50:1) y el tiempo (definido entre 90 y 150 minutos). Los resultados, se analizaron mediante modelo de superficie de respuesta, obteniendo el mayor rendimiento con etanol al 90%, utilizando 50mL/g corteza y 150 minutos de operación. A estas condiciones, el rendimiento de extracción fue de 2208,53µg β-caroteno/100g muestra. Por último, se determinó la diferencia de color entre el extracto óptimo y una solución de tartrazina, evidenciando una diferencia de color de 3,07 unidades cieLAB, lo cual, muestra que el producto de lixiviación de la corteza de maracuyá tiene potencial para su uso como aditivo alimentario, reemplazando colorantes sintéticos, como la tartrazina.&nbsp;
description_eng	Passion fruit is a tropical fruit that is usually cultivated to obtain pulp, being the cortex its main not exploited by-product, because of the actual absence of industrial interest. However, with the aim of diversifying the derivates from the production of passion fruit products, it has been demonstrated that the cortex contains carotenoids, such as β-carotene and lutein; which could be used in food due to its antioxidant capacity, or even like a food colorant. Therefore, the objective of this work was to obtain a carotenoid-rich extract from its cortex; for this, three techniques of extraction with ethanol were evaluated, by immersion, thermostatic bath and Soxhlet. Being the last technique that one with which the best yield was obtained. With the highest yield technique, the following factors were evaluated: ethanol concentration on 80% and 90% v/v, solvent-raw material ratio on 40:1 and 50:1 and time on 90 and 150min. The best yield was obtaining to 90% ethanol, 50mL solvent/g raw material and 150min, for an extraction yield of 2208.53µg β-caroten/100 g sample. Finally, the color difference between the optimal extract and a tartrazine solution was determined, evidencing a color difference of 3.07cieLAB units; this shows that the passion fruit leaching product has the potential to be used as a food additive, replacing synthetic dyes such as tartrazine.&nbsp;
author	Tarazona-Díaz, Martha Becerra, Nubia Piedra, Johan Beltrán, Richard
author_facet	Tarazona-Díaz, Martha Becerra, Nubia Piedra, Johan Beltrán, Richard
topicspa_str_mv	Passiflora edulis f. flavicarpa extractor de Soxhlet cáscara del maracuyá extracción de carotenoides diferencia de color
topic	Passiflora edulis f. flavicarpa extractor de Soxhlet cáscara del maracuyá extracción de carotenoides diferencia de color color difference husk of passion fruit Soxhlet extractor Passiflora edulis f. flavicarpa extraction of carotenoids
topic_facet	Passiflora edulis f. flavicarpa extractor de Soxhlet cáscara del maracuyá extracción de carotenoides diferencia de color color difference husk of passion fruit Soxhlet extractor Passiflora edulis f. flavicarpa extraction of carotenoids
citationvolume	23
citationissue	1
citationedition	Núm. 1 , Año 2020 :Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio
publisher	Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
ispartofjournal	Revista U.D.C.A Actualidad & Divulgación Científica
source	https://revistas.udca.edu.co/index.php/ruadc/article/view/1303
language	Español
format	Article
rights	http://purl.org/coar/access_right/c_abf2 info:eu-repo/semantics/openAccess Martha Tarazona Díaz, Nubia Becerra, Johan Piedra, Richard Beltrán - 2020 https://creativecommons.org/licenses/by-nc-sa/4.0/
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Odor potency, aroma profile and volatiles composition of cold pressed oil from industrial passion fruit residues. Ind. Crop. Prod. 58:280-286. https://doi.org/10.1016/j.indcrop.2014.04.032 KULKARNI, S.G.; VIJAYANAND, P. 2010. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.). LWT-Food Sci. Technol. 43(7):1026-1031. https://doi.org/10.1016/j.lwt.2009.11.006 KIM, B.; PARK, B. 2018. Saffron carotenoids inhibit STAT3 activation and promote apoptotic progression in IL-6-stimulated liver cancer cells. Oncol. Rep. 39(4):1883-1891. https://doi.org/10.3892/or.2018.6232 KHAZAEI, K.M.; JAFARI, S.M.; GHORBANI, M.; KAKHKI, A.H.; SARFARAZI, M. 2016. Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology. Food Anal. Methods. 9(7):1993-2001. https://doi.org/10.1007/s12161-015-0375-4 JUÁREZ, M.C.; ECHÁVARRI, J.F.; NEGUERUELA, A.I. 1997. 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Obtención de un colorante a partir de corteza de maracuyá con el uso de técnicas convencionales de extracción

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