Impact of the ripening process and extraction method on the properties of starch from achachairu seeds

• Published in: Journal of thermal analysis and calorimetry Vol. 148; no. 10; pp. 4151 - 4169
• Main Authors: Ikeda, Mônica, Costa, Bruno Patrício, de Melo, Anely Maciel, Pazzini, Igor Artur Eller, Ribani, Rosemary Hoffmann
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.05.2023; Springer; Springer Nature B.V
• Subjects: Acids; Analytical Chemistry; Antioxidants; Ascorbic acid; Chemistry; Chemistry and Materials Science; Composition; Distilled water; Hydroxides; Inorganic Chemistry; Lipids; Measurement Science and Instrumentation; Methods; Morphology; Physical Chemistry; Polymer Sciences; Rheological properties; Ripening; Seeds; Sodium hydroxide; Spectrometry; Starches; Maturation; Acid steeping; Gelatinization; Neutral steeping; Alkaline steeping
• ISSN: 1388-6150; 1588-2926
• DOI: 10.1007/s10973-023-12034-2

Starch was isolated from the seeds of ripe and unripe fruits of achachairu (Garcinia humilis) using three extraction methods: neutral, using distilled water at pH 7.0, acid, using ascorbic acid solution at pH 4.0, and alkaline, using sodium hydroxide solution at pH 10.0. After extraction, the starches were characterized in terms of proximate composition and antioxidant, morphological, structural, thermal and spectrometric properties. In general, the highest starch yield was observed for neutral extraction, although the morphological structure and proximate composition revealed higher purity for the starch obtained by acid extraction. Starches obtained from mature matrices can be characterized as products with a high-amylose content, as they resulted in amylose contents greater than 50%. However, alkaline extraction, in addition to promoting greater agglomeration and damaged starch, is also related to the reduction in amylose–lipid complexes. The viscosity parameters of the starches confirmed their apparent levels of amylose, mainly those extracted from mature seeds. Starches also showed antioxidant activity, especially those obtained by neutral extraction, since the highest total phenolic content was determined in this sample, while the other extractions (acid and alkaline) showed results according to method affinity for antioxidant activity. The results suggest that the attributes of the starches found in achachairu seeds make them viable for use in several applications, mainly in the development of biodegradable films, especially for starches obtained in neutral extraction, whose rheological characteristics proved to be favorable for this application. Graphical abstract