Efectos del método de extracción en la obtención de extractos liofilizados de hoja de Bixa orellana

Abstract

Abstract: This research focused on obtaining extracts of Bixa orellana by maceration and ultrasound, using freeze-drying as the drying method, with the aim of generating knowledge about the physicochemical properties of annatto in various extraction methods. For the ultrasound and maceration process, the effects of freeze-drying were evaluated, as well as its impact on the properties of the dried extracts: physical and chemical properties, total phenols, and antioxidant capacity. Yield values for liquid extracts were recorded at 28.52 ± 0.22% by maceration and 43.20 ± 0.09% by ultrasound. For lyophilized dry extracts, values of 2.23 ± 0.51% were obtained by maceration and 3.34 ± 1.02% by ultrasound. For the evaluation of total phenols, values were 1.14 ± 0.06 (MLE) and 2.61 ± 0.25 (ULE) mg GAE/g of sample. For antioxidant capacity by FRAP, values were 4018.00 ± 20.20 (MLE) and 5512.70 ± 33.40 (ULE) μmol TE/g of sample. For ABTS, values were 904.20 ± 40.20 (MLE) and 1406.80 ± 54.90 (ULE) μmol TE/g of sample and for DPPH 1284.50 ± 88.20 (MLE) and 897.50 ± 70.90 (ULE) μmol TE/g of sample. These results support the application of freeze-drying extracts as an acceptable technology for developing applications in the chemical and food industries. Therefore, it can be said that ultrasound-assisted extraction provides better results in the quantification of antioxidant properties and total phenols.