Mejoramiento de la biodisponibilidad de antioxidantes de cacao Theobroma cacao L., mediante el microencapsulamiento a través del proceso supercrítico antisolvente

Abstract

Abstract:The current research focused on studying the supercritical antisolvent extraction for the production of micro-encapsulated antioxidants from cacao powder; for this purpose, the polivynilpyrrolydona. The best performance of extraction with SAE was 92.58% which was gotten under the following circumstances: P: 120 bar and T: 35 °C. Regarding total phenols' concentration, the best result was obtained with the following levels: P: 120 bar and T: 45 °C, reaching a score 32949.09 mg EAG/g ES. In regard to the highest antioxidant capacity, considering radical ABTS, it was obtained under the following circumstances: P: 120 bar and T: 45 °C reaching the following score: 4110.45 μΜ ΕΤ/g M; moreover, considering radical DPPH, the score was even higher: 4040.16 µM ET/g M which was obtained under the following circumstances: P: 100 bar y T: 40 °C. The IC50 inhibition coefficient of the microencapsulations obtained by supercritical microencapsulation and rotaevaporator at a different extract-polymer ratio was evaluated, obtaining the best results with the MS and the relation 1-2 for radicals: ABTS and DPPH reaching the following scores: 0.34 mg/ml y 0.45 mg/ml respectively.