Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea

Abstract

Enzyme-assisted extraction offers a sustainable strategy to recover phenolic compounds from plant residues, such as jabuticaba peels, where phenolics are bound to cell wall structures. This study aimed to optimize the recovery of phenolic compounds from jabuticaba peels using a low-cost enzyme cocktail produced by the edible mushroom Auricularia fuscosuccinea LBM 244, an alternative to commercial enzymes. The enzymatic cocktail was obtained by cultivating the fungus on three agricultural residues: sugarcane bagasse, cassava bagasse, and jabuticaba peels. A central composite design was carried out to optimize the conditions for the cocktail enzyme-assisted extraction (pH, temperature and time), using total phenolic content and antioxidant activity (DPPH assay) as response variables. Control extractions with Viscozyme L and alkaline treatment were included for comparison. The phenolic profiles of all extracts were determined by UHPLC-MS/MS. The cocktail produced on sugarcane bagasse showed the highest enzymatic activity (438.22 μg mL−1 total protein content, 113.69 U L−1 β-glucosidase activity and 301.36 U L−1 filter paper activity) and was selected for further extractions. The optimal conditions predicted for the enzyme-assisted extraction were pH 4.57, 56°C, and 11 h. The highest values of total phenolic content (84.60 mg per 100 mL of gallic acid equivalents) and DPPH radical inhibition (46.03%) were obtained with the cocktail enzyme-assisted extraction, while coumaric acid was detected in all the extracts. In conclusion, this extraction using A. fuscosuccinea enzymes efficiently enhanced phenolic recovery from jabuticaba peels. This approach offers a cost-effective alternative to commercial enzymes, holding potential for industrial applications in food and nutraceuticals.