Evaluación de la actividad antioxidante y antiinflamatoria de antocianinas microencapsuladas a partir de cáscaras de berenjena (Solanum melongena)

Abstract

The instability of natural pigments makes it difficult to use, so the study of their extraction and conservation process will increase their stability, maintaining their properties. This research was based on the extraction, microencapsulation and evaluation of the antioxidant and anti-inflammatory capacity of anthocyanins from eggplant shells (Solanum melongena). An experimental design 22 was carried out, which was determined that the optimal conditions of the extraction are with a plant material/solvent volume ratio of 1:25, a temperature of 70 more less 2 Celsius degrees and extraction time of 60 min. The microencapsulation of the bioactive compound was performed by spray drying, using two polymeric matrices (maltodextrin and gum arabic), an efficiency of 91.28 percent was obtained for microencapsulation with the mixture of these two polymers, while for maltodextrin it was 79.85 percent. To evaluate the antioxidant properties, the DPPH method was used, a maximum percentage of 257,88 and 307,19 µmol equivalents of Trolox for every gram of microencapsulated was obtained, for the case of maltodextrin and mixture respectively, the curve was also evaluated of growth of yeast S. cerevisiae subjected to oxidative stress and it was shown that microencapsulates protect the microorganism from the oxidative agent. The erythrocyte membrane stabilization method it was determined that at a concentration of 2 mg for ml for the microencapsulation with maltodextrin and 2,5 mg for ml for the case of the polymer mixture, an anti-inflammatory activity of 89,61 percent is obtained and 77,17 percent respectively, exceeding the activity of the commercial drug.