Purificación de extracto de antioxidantes de uva de monte Pourouma cecropiifolia mediante proceso supercrítico antisolvente

Abstract

Abstract: The high level of production of the food industry generates certain quantities of by-products of great interest in the scientific field because they present high added value compounds such as antioxidants. Therefore, the following work focuses on the extraction of antioxidants from a by-product such as the peel of a representative fruit of the region, the mountain grape uva de monte . The experimental extraction process was based on three stages: a dynamic maceration using ethanol as a solvent, a first purification process of the liquid extract using C18 resins and a second purification process representing supercritical antisolvent extraction (SAE). Consequently, the influence of four different operational combinations of the SAE technique over five response parameters was analyzed: extraction yield, total phenolic content and antioxidant capacity measured by: FRAP, ABTS and DPPH. The results of the analyzes presented notable values of total phenols and antioxidant capacity, the most significant condition being represented by a pressure of 100 bars and a temperature of 45 ºC.