Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.)

Several investigations have proven the presence of anthocyanins in different parts açai plants. These compounds are responsible for notable therapeutic properties such as antioxidant, antimicrobial, anti-inflammatory, anticancer, and anticonvulsant. We therefore optimized an enzyme-assisted extraction method found açai, to be subsequently applied many fields agrifood, medicine, or cosmetics. A Plackett–Burman design with seven variables (time extraction, pH, temperature, agitation, percentage ethanol solvent, amount sample, units enzyme) was employed determine predominant variables, which four were categorized influential. Subsequently, a Box–Behnken design–response surface methodology made it possible degree influence from these their optimal values. The conditions established 0.1 g heated up 60 °C extracted using 15 mL solvent pH 4 40% ethanol, 500 enzyme per gram agitation at 150 rpm min. repeatability intermediate precision developed confirmed by variation coefficients below 5%. Finally, compared against extensively used maceration ultrasound-assisted methods.