Optimization of the extraction process of phenolic compounds from native bee pollen from Amazon using water with ultrasound assisted through experimental design
DOI:
https://doi.org/10.34024/jsse.2025.v3.19940Keywords:
green chemistry, native bee, natural products, optimization, sustainabilityAbstract
This study aimed to study the physicochemical composition and to achieve the best condition of the extraction of phenolic and flavonoid compounds from the pollen of the Amazonian stingless bee Scaptotrigona depilis using aqueous solution as solvent with assisted ultrasound (UAE) aiming at green chemistry. To determine the best condition of the extraction a 2² factorial design with three replicates at the central point was used, the factors studied were extraction time (5-15 minutes) and solid-liquid ratio (2 – 10%w/v). The responses were total phenolic content (TPC), total flavonoids content (TF) and the antioxidant activity (AA) through the ABTS method. Regarding the physicochemical composition, pollen showed to be a source of proteins (25.14 g/100 g). Statistical analysis revealed that the extraction time and the solid-liquid ratio significantly influenced the TF, and AA responses (p<0.1). The optimization, based on the Harrington desirability function (d=0.57), indicated optimal conditions of 12 minutes and a solid-liquid ratio of 8% (w/v), resulting in experimental values of 30.02 mg GAE/L for TPC, 5.1 mg QE/L for TF and 3.10 µmol TE/L for AA. The mean relative errors between the experimental and predicted values were less than 10% for TF and AA, validating the reproducibility of the model. Although the obtained values of bioactive compounds and antioxidant activity were lower than those reported in the literature with hydroalcoholic solvents, the sustainable approach using aqueous extracts demonstrated potential for efficient extraction of bioactive compounds. This study highlights the relevance of stingless bee pollen as a valuable natural resource from the Amazon, promoting sustainability and opening paths for new applications in health and food.
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