Encapsulación de antioxidantes provenientes de subproductos alimentarios.

Abstract

In the present investigation, it was evaluated the stability of an antioxidant content of total phenols of extracts encapsulated of orange sub products subjected to the process of in vitro gastrointestinal digestion during eight weeks of storage. In all treatments after the stage of gastric digestion, an increase was presented in the content of total phenol compounds and their antioxidant capacity. However, in the dialyzed phase these values decreased to approximately the half with regard to the concentration before the ingestion in vitro. In addition it was possible to observe that in the eighth week the percentage of stability a decrease of 27% in ABTS, and 49 % in DPPH; however, for FRAP there was an increase of 16 % compared to the week of initiation. The stability of the content of total phenols dialyzed showed a significant difference between the week of initiation and the fourth week decreasing by a 41 %. Nevertheless, between the week fourth and the eighth, there was not any significant difference.