Generación de un producto alto en antioxidantes a partir de extractos de hojas de mango.

Abstract

Abstract: The present work aimed to generate a high antioxidant product through aqueous extracts of mango leaves (Magnifera indica L.) using the atomization process by applying three variables: 1) temperature (140,150, 160 ° C), 2) flow (10, 25, 40%), 3), extract / encapsulant ratio (1/3, 1/6, 1/9), using maltodextrin as a wall material. To the affected products physical and chemical properties are evaluated as: humidity, solubility, color, total phenols and antioxidant capacity, by gravimetric and colorimetric methods. All samples show moisture value less than 7%, solubility greater than 85%, apparent density 0.30 and 0.40 g / cm3 and water activity of 0.40 and 0.58; for total phenols the results in a range between 20.72 and 53.87 mg EAG / g atomized. The antioxidant activity index between 0.24 and 1.93, while 33.93 to 93.15 μMET / g atomized; 240.73 to 637.26 μMET / g atomized for ABTS and FRAP respectively. The necessary powder products, due to their antioxidant capacity and phenolic content, could be used in the food industry as ingredients for food fortification or as an additive.