Evaluación in vitro de la capacidad antioxidante de las antocianinas microencapsuladas provenientes de la mashua morada (Tropaeolum tuberosum)

Abstract

Anthocyanins are a group of colorful, water-soluble pigments, widely distributed in the plant kingdom. Their color depends on the different chemical substituents and the position of their flavin group. In addition, it possesses antioxidant properties, acts as a chemoprotective agent, and scavenges free radicals. Its properties provide health and food industry benefits. In retrospect, the present research focused on the extraction, microencapsulation, verification, and evaluation of the antioxidant activity of anthocyanins from purple mashua. For the extraction of anthocyanins, a 1:20 ratio (plant material: volume of solvent) was used, at a temperature of 60 Celsius for 30 minutes by means of agitation in an iron. The extracted compound was concentrated and microencapsulated, applying the spray drying technique, using two polymeric matrices maltodextrin and the combination of maltodextrin with gum arabic for which different entry temperatures were used (150 and 160 centigrade). By means of these treatments, a higher efficiency was achieved in the microencapsulation carried out at 160 centigrade with the combination of the encapsulating agents, which was 92,32 percent. For the verification of microencapsulation efficiency, infrared spectroscopy analysis was used, which showed that the most efficient microencapsulation is protected from factors that would affect its stability and viability. The antioxidant activity of the microencapsulates was examined by the DPPH method and showed that the combination of polymers improves the stability and efficiency of the anthocyanin, resulting in a value of 436,807 micromol equivalent Trolox per liter.