Co-precipitación supercrítica de antioxidantes extraídos de los subproductos de mortiño (Vaccinium floribundum Kunth)

Abstract

Abstract: Mortiño is a fruit with a high content of antioxidants, which has allowed us to carry out several investigations on its extraction and characterization methods. The present work was developed to obtain co-precipitates of antioxidants from Vaccinium floribundum Kunth (mortiño) from its skin and pulp by extraction with supercritical fluids, subsequently, in addition to its extraction yield, its antioxidant capacity was determined by the DPPH method, total phenol content by the Folin Ciocalteu method, and the particle size of the co-precipitates by the use of electron microscopy. The effect of pressure and temperature on 6 different treatments was evaluated. The results obtained showed that only temperature had an effect of 86.6% on yield, antioxidant capacity (26.59 &#956;M Trolox/g - 70.77 &#956;M Trolox/g) and total phenol content (266.29 mg AG/100 g - 739.14 mg AG/100 g); and furthermore, the different treatment conditions had an effect of 37.2% on the variance of particle size (F=78.7; p< 0.001), indicating that mortiño is a good source of antioxidant compounds.