Modeling the extraction of bioactive compounds of green and red camu-camu peel and identification using UPLC-MS/MS

The use of kinetic modeling data for the extraction of bioactive compounds is essential for food industries. This work aimed to investigate which mathematical model best fits the extraction of bioactive compounds from camu-camu peel and to evaluate the effect of drying by hot air convection (60 ºC). Four mathematical models (parabolic diffusion, power law, hyperbolic and pseudo-second order) were applied to assess the extraction conditions. To describe the kinetics and data modeling the peels went through ultrasound-assisted extraction (UAE) for 1 h, 6 h, 12 h, and 24 h with water and water-ethanol (50:50 v/v) as solvents. The hyperbolic and pseudo-second order mathematical models presented the best fitting to the experimental data with lower values of γ², MSE, RMSE, and NRMSE, in addition to values closer to 1 for EF. The extracts went through UPLC-MS/MS and nine compounds were identified in the peels: cyanidin 3-o-glucoside, delphinidin, quercetin, myricetin, rutin, gallic acid, chlorogenic acid p-coumaric and ellagic acid. Therefore, dried camu-camu peels still have antioxidant potential, especially when extracted for 12 h with water-ethanol (50:50 v/v) as solvent.