02748naa a2200385 a 450000100080000000500110000800800410001902400520006010000180011224501490013026000090027952015530028865000170184165000240185865000150188265000200189765000160191765000100193365000150194365000150195865000150197365000270198865300530201565300150206865300240208365300500210765300200215765300350217770000290221270000240224170000180226570000170228370000210230077300410232121485172022-11-21       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/foods110608852022.2DOI1 aMATTOS, G. N.  aAnthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods.h[electronic resource]  c2022  aThis study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction was performed using different power densities and times. Finally, high-pressure extractions were performed with varying pressures and times. For agitated bed extraction, the highest anthocyanin content was observed for ethanol concentrations varying between 60% and 80%. Thus, the independent variables which more influenced anthocyanin content were ethanol concentration and solid:liquid ratio. Folin?Ciocalteu reducing capacity was linearly affected by the increase in temperature. Ethanol concentration was the variable that most influenced ABTS+. On the other hand, the increase in ethanol concentration decreased the antioxidant capacity by ABTS+. Considering the ultrasound extraction, increasing its power did not affect total monomeric anthocyanins content, while the increase in process time had better yields. The highest antioxidant capacity and total monomeric anthocyanins were found for the highest extraction time. Similarly, with ultrasound, the increase in high hydrostatic-assisted extraction time positively influenced anthocyanin content and antioxidant capacity. As a result, the ultrasound-assisted method was found to be the best extraction technology for anthocyanins recovery.  aAnthocyanins  aBioactive compounds  aExtraction  aFood technology  aAntocianina  aCasca  aExtração  aJabuticaba  aSubproduto  aTecnologia de Alimento  aAlta pressão hidrostática assistida Extração  aBy-product  aCompostos bioativos  aHigh hydrostatic pressure-assisted extraction  aJaboticaba skin  aUltrasound-assisted extraction1 aSANTIAGO, M. C. P. de A.1 aCHAVES, A. C. S. D.1 aROSENTHAL, A.1 aTONON, R. V.1 aCABRAL, L. M. C.  tFoodsgv. 11, n. 885, p. 1-15, 2022.