Extracción y microencapsulación de antocianinas con actividad antioxidante y antiinflamatoria obtenidas a partir de fréjol rojo (Phaseolus vulgaris L.)

Abstract

In this investigation the extraction and microencapsulation of anthocyanins obtained from red beans (Phaseolus vulgaris L.) was carried out, for the extraction a mixture of solvents was used at a ratio of 85:15 (96 percent ethanol and 37 percent hydrochloric acid), ratio of plant matter for solvent volume 1:25 with a constant temperature of 70 more less 2 Celsius degrees for 120 minutes. The extract obtained was microencapsulated by spray drying using two polymeric matrices (maltodextrin and gum arabic). The percentage of microencapsulation efficiency of maltodextrin was 70,96 percent and of the mixture (maltodextrin-gum arabic 50:50) 92,52 percent. The antioxidant properties of the microencapsulated extracts were evaluated by means of the in vitro DPPH technique and in vivo by the growth of the Saccharomyces cerevisiae yeast exposed to oxidative stress by the addition of hydrogen peroxide where it was observed that the microencapsulates protect the yeast of oxidative agents; The results of the microencapsules had greater antioxidant activity than vitamin C. Similarly, the antiinflammatory activity was determined by the erythrocyte membrane stabilization technique where 90,55 percent was obtained at a concentration of 1,5 mg for ml for Maltodextrin and 93,70 percent at a concentration of 2,5 mg for ml for the mixture, these values are higher when compared to the commercial drug acetylsalicylic acid (aspirin)