Browsing by Author "Aranda Núñez, Christian Israel"

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    Extracción y microencapsulación de antocianinas a partir de papas nativas (Solanum. spp) variedades Puca - shungo y Yana - shungo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-03) Aranda Núñez, Christian Israel; López Hernández, Orestes Darío
    Anthocyanins are secondary metabolites and belong to the flavonoid family. They have tonalities ranging from red, orange, violet, purple and blue. The objective of this study was to extract and microencapsulate anthocyanins from native potato (Solanum spp.) Varieties Puca-shungo (reddish skin) and Yana-shungo (violet skin). The flour of each potato variety was subjected to extraction with solvent (ethanol-hydrochloric acid) at different flour-solvent ratios and extraction times. An optimal process for the extraction of anthocyanins was presented at a temperature of 68 ± 1 Celsius degrees, flour-solvent 1:20, time 60 minutes and pH 1. They were microencapsulated with maltodextrin at the inlet temperature 180 Celsius degrees and outlet temperature 90 Celsius degrees. Infrared spectroscopy tests were performed to verify the microencapsulation of anthocyanins. HeLa cells (ATCC®CCL-2 ™) were used for in vitro cytotoxicity and immunocytochemical assays. We worked with two pH values of anthocyanin microencapsulation pH 1, 42 and pH 3, 43 for these tests. The cytotoxic activity was quantified by a colorimetric method of 3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazole (MTT) bromide. Immunocytochemical assays of Bax, Bcl2 and caspase 8 expression were performed by fluorescence microscopy techniques. The final concentration of anthocyanins reached in the microencapsulation was 168.5mg / 100g. The cytotoxicity test showed an index of mean maximum inhibitory concentration (IC50) of 0.0055mg / ml at a pH of 1.42 and 0.00049mg / ml at pH 3.43. Additionally, the expression of Bax Bcl2 and caspase 8 could be verified and quantified.