Obtención y caracterización de polifenoles y flavonoides de extractos de Baccharis macrantha (Chilca) y estudio de su actividad antioxidante y antiinflamatoria

Abstract

The aim of this study was to obtain the highest content of total flavonoid (TFC) and total polyphenol (TPC) from dry leaves of Baccharis macrantha, for which an extraction method was optimized using different solvents (ethanol and methanol), temperatures (30-60 Celsius degrees) and extraction times (5-20 min). The optimized conditions for flavonoids extraction were 25 percent ethanol, 50 Celsius degrees and 10 min, while for polyphenols were 50 percent ethanol, 50 Celsius degrees and 10 min; under these conditions depletion of plant material was achieved with recoveries of 98.56 percent for flavonoids and 100 percent for polyphenols in the fourth extraction. The extracts were characterized by TLC and HPLC with three standards (gallic acid, catechin and quercetin). Thus, quercetin was detected in hydroethanolic extracts with an Rf of 0.62 and a retention time of 27 min. In TLC, 9 bands were also detected, with apparently methylated and glycosylated groups, while in HPLC 14 representative peaks were detected that share both extraction treatments for each wavelength used. The biological activities were tested in vitro. Anti-inflammatory activity was evaluated using the protein denaturation method and red blood cells stabilization, whose protection values were 93.70 percent (EtOH50 percent) and 97.23 percent (EtOH25 percent); and 49.72 percent (EtOH25 percent) and 50.71 percent (EtOH50 percent), respectively. The antioxidant activity evaluated through the TBARs method, showed a protection equal to 77 percent (EtOH25 percent) and 73.11 percent (EtOH50 percent).