Optimización del proceso de extracción hidroalcohólica a partir del albahaca (Ocimum basilicum) en función del contenido de polifenoles y capacidad antioxidante.

The main purpose of this research project was to optimize the hydroalcoholic extraction process from the basil plant (Ocimum basilicum) in terms of polyphenol content and antioxidant capacity, therefore, the plant material was collected and subsequently dehydrated in an oven model universal 30 at a temperature of 40°C for 72 hours and the final humidity of 5 % was checked using the oven-drying methodology. Basil is an aromatic plant with phenolic compounds, which contributes to its strong antioxidant capacity. In the research, the phytochemical profile of the crude drug was determined, obtaining secondary metabolites; ethereal extract the fatty compounds, lactonic clustering and triterpenes/steroids, ethanolic extract the phenolic compounds, quinones/benzoquinones and flavonoids and in the aqueous extract the alkaloids and mucilages. Subsequently, a response surface design was used, where the study factors were ethanol concentration (60%, 75%, and 90%), extraction temperature (30°C, 45°C, and 60°C), and extraction time (6 hours, 15 hours and 24 hours). For the elaboration of the experimental design and data processing, the statistical program Desing Expert 8.0.6 was used, where 27 experimental runs were obtained, giving as best treatment run 23 with a temperature of 60°C, a time of 24 hours and an ethanol concentration of 90%, obtaining 102.42 (mg/g) of polyphenol content and 770.13 (uM Fe2+/g sample) in antioxidant activity. The numerical optimization process was checked, giving as optimum conditions in ethanol concentration 89.82%, extraction time 23.34 hours, and extraction temperature 59.90°C, with a polyphenol content of 102.442 (mg/g) and antioxidant capacity of 778. 403 (uM Fe2+/g sample), through a comparison of the experimental values the physicochemical analysis of the optimized extract was performed, obtaining values of polyphenol content of 103.23 mgAG/g, the antioxidant power of ferric reduction (frap) 779.88 uM Fe2+ /g sample, the antioxidant power of ferric reduction (abts) 15.12 µmol ET /g, a pH 5.67, acidity 0.31 %m/m sulfuric acid and, a humidity of 98.02%. The experimental values obtained in the case of polyphenol content and antioxidant capacity were higher than the numerical optimization.

• Main Author: Lozano Suquilanda, Gladys Maritza (author)
• Other Authors: Sopalo Acero, Alex Jefferson (author)
• Format: bachelorThesis
• Language: spa
• Published: 2022
• Subjects: CONTENIDO DE POLIFENOLES; CAPACIDAD ANTIOXIDANTE; EXTRACCIÓN Y ALBAHACA; .AGROINDUSTRIAL
• Online Access: http://repositorio.utc.edu.ec/handle/27000/8742