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Extracción, microencapsulación y actividad antioxidante del capulí (Prunus serotina)

Abstract:

Considering the increase of cardiovascular and degenerative diseases and the development of natural extracts with high antioxidant power to neutralize the free radicals are of great interest nowadays. This work was focused on the extraction of anthocyanins coming from capulí (Prunus serotina) using acidified ethanol as dissolvent with chloridric acid at 70 Celsius degrees for two hours, an experimental design was applied for determining the optimal conditions of the process. To protect this metabolite and enhance its beneficial properties, two polymers were applied in a 20:80 ratio with the extract of capuli; an inlet temperature was used (atomization) of 150 Celsius degrees and an outlet (drying) 95 Celsius degrees for maltodextrin and 103 Celsius degrees to the gum arabic combination in a 50:50 ratio. The efficiency of this process was analyzed by FT-IR, the gotten spectra showed anthocyanins characteristics. The best polymer to microencapsule the anthocyanins was the maltodextrin both in efficiency with 85,3 percent and with antioxidant activity in vitro by the DPPH method (147,042 µmol equivalents of Trolox for every gram of dry extract), this activity was checked by an in vivo test with Saccharomyces cerevisiae that was exposed in a oxidative stress with hydrogen peroxide, the maltodextrin let the increase of biomass, it was superior than vitamin C, thanks to its antioxidant power.