posted on 2024-10-31, 09:13authored byDjéssica
T. Raspe, Oscar O. Santos, Camila da Silva, Lúcio Cardozo-Filho
This work aims to
obtain allelochemical compounds from mucuna beans
by applying subcritical water extraction (SWE). The influence of the
water flow rate (solvent to beans ratio), temperature, and static
time applied during extraction was evaluated in the removal of compounds
of interest, with pressure fixed at 10 MPa. The application of water
flow of 1 mL min–1 (22.5 mL g–1) provided greater removal of L-Dopa and total phenolic compounds
(TPC). The temperature (120 °C) increased the extraction of L-Dopa,
TPC, and total flavonoids (TF), providing greater antioxidant activity
(AA). Furthermore, 20 min of static time preceding dynamic extraction
promoted a percentage increase of ∼41.2% and ∼61.5%
in the extraction of L-Dopa and TPC, respectively. In the profiled
compounds, phenolic acids, flavonoids, and anthocyanins were the phytochemicals
identified. The extract obtained under ideal conditions allowed a
mass yield of ∼58.1 wt %, with active potential evaluated by
levels of L-Dopa, TPC, and TF, as well as AA, validating the high
antioxidant activity and suggesting allelopathic potential of the
extract.