Efecto de la Temperatura, el pH y el Contenido en Sólidos sobre los Compuestos Fenólicos y la Actividad Antioxidante del Extracto de Bixa orellana L.

Abstract

El objetivo del presente trabajo fue evaluar el efecto de la temperatura, el pH y el contenido en sólidos solubles, sobre la velocidad de reacción, en la degradación térmica de los fenoles totales del extracto etanólico de semillas de Bixa orellana L. Se determina también la estabilidad de fenoles totales y su actividad antioxidante durante 91 días a condiciones de almacenamiento de-20, 8, 23 y 37 °C. Los resultados mostraron que la degradación de fenoles totales, se ve afectada por la temperatura y los sólidos solubles, siguiendo una cinética de primer orden, tanto en condiciones de procesamiento como de almacenamiento. Por su parte, la actividad antioxidante (ABTS y FRAP), se ve afectada por la temperatura de almacenamiento. Los tiempos de vida media estuvieron entre 27.74-38.25; 27.99-36.51 y 22.18-35.98 días-1 , para compuestos fenólicos, ABTS y FRAP, respectivamente. Mientras que la energía de activación fue 4.08, 3.24 y 5.52 KJ.mol-1 para fenoles totales, ABTS y FRAP, respectivamente. Se concluye que la actividad antioxidante de estos extractos depende de su contenido de compuestos fenólicos los cuales son afectados por la temperatura y por el contenido de sólidos solubles.

Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity

“…This result confirms than the antioxidant properties of the extracts of Bixa orellana L. leaves are due to the phenolic compounds (Makwana et al, 2015). It also has been reported in rudge gourd (Padmashree et al, 2012) Solanum nigrum L. (Padmashree et al, 2014) and Bixa orellana L. seeds (Sepúlveda & Zapata, 2019).…”

“…The temperature factor (Q 10 ) showed that the changes in degradation rates also increased with increases in temperature, presenting a smaller increment in the degradation rate in temperatures in the from −20-8 °C. The positives effects of T on the degradation rate of the TPC have been reported in olive oil (Owen et al, 2000), carrots (Kirca et al, 2007), red-, purple-flesh potatoes, carrots, and grapes (Reyes & Cisneros-Zevallos, 2007), Bixa orellana L. seeds (Figueirêdo et al, 2014;Sepúlveda & Zapata, 2019), açaí concentrate (Albarici & Pessoa, 2012), and Origanum vulgare (Zhang et al, 2014).…”

“…Figure 2 depicts the decrease in total phenolic concentration in extracts of Bixa orellana L. leaves as a function of time at the temperatures −20, 8, 23, and 37 °C. The thermal degradation of TPC was adjusted to a first-order reaction model; as found in anthocyanins of black carrot (Kirca et al, 2007), potatoes (Reyes & Cisneros-Zevallos, 2007), açaí concentrate (Albarici & Pessoa, 2012), and Bixa orellana L. seeds (Sepúlveda & Zapata, 2019). The degradation rate of total phenolic increased as the storage temperature increased, while the t 1/2 decreased.…”

Optimization of an Ultrasound-Assisted Extraction Method Applied to the Extraction of Flavonoids from Moringa Leaves (Moringa oleífera Lam.)

“…The optimum pH value established for this study was 7.7. Several studies have reported that a pH around 7 favours a higher extraction of phenolic compounds from certain matrices, as has been observed in the case of moringa in this study [39][40][41]. On the other hand, acidified solvents can intensify the formation of free radicals in aqueous solutions due to the concentration of H + [42], which could lead to the degradation of these compounds.…”

Phytochemical Characterization of a Tree Tomato (Solanum betaceum Cav.) Breeding Population Grown in the Inter-Andean Valley of Ecuador

“…The first accounting of 40.74% of explained variance was a contrast between carotenoids (0.81) and soluble solids (0.89) vs. antioxidant capacity (ABTS −0.96 and FRAP −0.97), which means that the higher the antioxidant capacity, the lower the content of carotenoids and soluble solids in the pulp. Polyphenol content was the only compound that had a positive and significant ( p < 0.001) partial correlation value (0.53) with ABTS, which means that this is the main phenolic compound influencing antioxidant activity; however, phenolic compound content is affected by temperature and by soluble solids [ 44 ]. On the other hand, these results would indicate that carotenoids are not influencing antioxidant capacity, they obtained a low and negative partial correlation value ( Table S2 ).…”