Evaluación in vitro del efecto antioxidante del extracto microencapsulado de achiote (Bixa orellana) rico en bixina

Abstract

Carotenoids are compounds of research interest, whose potential has grown over time and has been exploited in the food area as an additive, colorant for food and beverages, however, its high antioxidant capacity has demonstrated a new use. Bixin being the most abundant component of annatto (Bixa orellana) has several functions such as anticancer, anti-inflammatory, dietary and most importantly an alternative against free radical scavenging due to its antioxidant potential. Therefore, in the present work, the optimal conditions for preparation, extraction, microencapsulation and inhibition analysis of an extract rich in bixin using annatto were sought. The parameters of interest were determined by means of an experimental design 32, where different extraction times (20, 30 and 40 min) and several ethanol concentrations (70, 80 and 96 percent) were evaluated. By means of this analysis, a larger scale extraction was obtained by using 96 percent ethanol and 40 min, being this the best treatment among 27 samples. By means of the concentrated extract with these variables, a microencapsulation efficiency greater than 80 percent was obtained. Finally, in the determination of in vitro antioxidant activity, the DPPH method was used, obtaining an inhibition percentage of 40 and 44 percent, showing that annatto is an optimal alternative against free radicals.