Extracción y microencapsulación de antocianinas a partir de rábano (Raphanus sativus)

Abstract

The study of obtaining and preserving new natural pigments has been of great interest to the food industries and even more so if the natural coloring can preserve its active principle through a microsphere that protects it from external influences. The present titration work consists of the extraction of anthocyanins using 96 percent ethanol and 2.5 percent citric acid as a solvent, under the optimal conditions of a 2-squared experimental design, whose variables considered were: time and relation to plant material. with respect to the volume of solvent (MV:VD). The optimal conditions were an extraction time of 45 minutes and a MV:VD ratio of 1:30, thus obtaining a concentration of 183 mg in 100g, higher than the other treatments. The extracts characterized by UV-Vis spectrophotometry presented maximum absorbance values at 509 nm that correspond to antianic structures such as pelargonidin and cyanidin derivatives. In the same way, by FT-IR spectroscopy, the absorbance signals at different values of vibration frequencies that belong to the anthocyanin functional groups are clearly appreciated, so that said compound was successfully microencapsulated. The microencapsulated anthocyanins presented an encapsulation efficiency of 88.17 percent, while the antioxidant activity was evaluated at 515 nm, which determined an efficiency to inhibit the DPPH radical with 90.19 percent. Thus concluding that this legume has high antioxidant power and can be used as a functional food.