Aplicação de líquido iônico em extração sustentável de betacaroteno dos frutos de buriti (Mauritia flexuosa) e de umari (Poraqueiba sericea) para uso em corantes naturais

Abstract

The concern with food in recent years has changed the way of consumption and production of items sold in large centers. The research is working together with companies to reduce and improve the techniques used in food, thinking about this scenario, natural dyes come in as potential substitutes for artificial dyes in products. The objective of this study was to extract carotenoids from buriti (Mauritia flexuosa L. f.) and umari (Poraqueiba sericea Tul.) to obtain natural dyes using ionic liquid solvent and acetone, to replace artificial dyes in food. The processing of the materials was carried out at the Laboratory of Functional and Chemical Analysis of Food (LFQA), of the National Institute of Amazonian Research. The materials received were selected, sanitized, pulped and then stored in a freezer at -80°C for further analysis. The stored lyophilized materials were extracted with ionic liquid solvent and acetone with comparison between the yields of the respective extractions, then the dyes obtained were sent for quantification of β-carotene in high performance liquid chromatography (HPLC). And color analyses were performed for the samples submitted to shelf life. Compared to the extraction yield between buriti and umari, the performance of umari was slightly accentuated. However, in quantification performed in the HPLC, the highest concentration of β-carotene was in the natural dye obtained from buriti. For the shelf life analyses, the dyes of the thermal stability and light stability experiment showed satisfactory performance for the oily medium, for both fruits. The behavior of the natural dyes evaluated was more consistent for buriti (Mauritia flexuosa) when compared to the values obtained by umari (Poraqueiba sericea). Buriti extract has shown potential to replace artificial colors in food, with quality to be used in industry.