Estudo comparativo de extratos de favas e do resíduo de baunilha obtidos por diferentes métodos de extração

Abstract

This study aimed to evaluate and compare vanilla extracts obtained through two distinct methods: traditional extraction of vanilla beans by percolation and ultrasoundassisted extraction applied to the residue from the first extraction. Vanilla is a highvalue spice widely used in the food, cosmetic, and pharmaceutical industries, with vanillin being its main aromatic compound. Considering the growing demand for sustainable processes and the potential for residue reuse, this study explored the feasibility of obtaining bioactive compounds from the residue of traditional extraction. The vanilla beans were subjected to pre-leaching and extracted using a 40% hydroalcoholic solution, with the traditional extraction performed by percolation and the second extraction conducted using ultrasound. The resulting extracts were analyzed for soluble solids, acidity, total phenolic content, antioxidant activity, and color parameters. The results showed that the extract obtained by percolation had higher concentrations of phenolic compounds and acidity, while the extract obtained from the residue using ultrasound exhibited greater antioxidant activity, despite having a lower total phenolic content. Color analysis revealed considerable visual differences between the extracts, with the residue extract displaying a more vibrant color. These findings indicate that vanilla residue still contains functionally valuable compounds, reinforcing its value and potential for reuse. As a recommendation for future studies, specific quantification of vanillin in the extracts is suggested to more accurately assess the aromatic composition and commercial value of the products obtained. This study contributes to the development of more sustainable and efficient processes, promoting the full use of raw materials and the value enhancement of by-products in the vanilla production chain.