Optimización del proceso de extracción de antocianinas de los frutos de la colca (Miconia crocea)

Abstract

The research was developed to optimize the anthocyanin extraction process from Miconia crocea fruits, from Cerro Teligote, southeast of the San Pedro de Pelileo canton, Tungurahua Province. Spectrophotometric analyzes were applied to the pulverized dried fruit extracts to be able to quantify the anthocyanin concentration. During the optimization of the extraction process, the response surface methodology was used with two factors: A (solvent) and B (ratio of plant material over the volume of solvent). For the extraction, a temperature of 70 Celsius degrees was used for 60 minutes. The solvent that allowed the highest anthocyanin concentration to be obtained was the ethanol mixture with hydrochloric acid (85:15). With a 1:25 ratio of plant material to solvent volume, 29.39 mg of anthocyanins were achieved for every 100 g of extracted dry plant material.