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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

HERAS, Irina; ALVIS, Armando  y  ARRAZOLA, Guillermo. Optimization of the Anthocyanin Extraction Process and Evaluation of the Antioxidant Capacity of Eggplant (Solanum melongena L.). Inf. tecnol. [online]. 2013, vol.24, n.5, pp.93-102. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642013000500011.

Abstract The objective of this research was to optimize the extraction of anthocyanins obtained from eggplant (Solanum melongena L.) and to evaluate their antioxidant capacity. Physicochemical analyses, phenols content and anthocyanins content were performed in skin and pulp extracts. To optimize the extraction process anthocyanins response surface methodology with three factors was employed: acidified ethanol concentration of solvent 1% orthophosphoric acid (50 to 90% v/v), extraction temperature (30 to 60 °C) and extraction time (4 to 12 hours). The antioxidant capacity evaluation was performed using the ABTS method (6-ethylbenzothiazoline-3-sulfonate). The extraction process of anthocyanins from the skin followed a quadratic model, while the antioxidant capacity followed a linear behavior. The optimization of the model showed that extraction with 50% acidified solvent, process time of 4 hours and temperature of 30 °C presented the highest anthocyanins content, reaching 62 mg/100g.

Palabras clave : anthocyanins; antioxidant activity; eggplant; Solanum melongena L; total phenols.

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