Optimización del proceso de extracción hidroalcohólica a partir del tzintzo (Tagetes minuta) en función del contenido de polifenoles y capacidad antioxidante.
The present work was carried out with the purpose of optimizing the hydroalcoholic extraction process from the "tzintzo" plant based on its polyphenol content and antioxidant capacity, for which the leaves and stems were cut to an approximate size of 1-2 cm and then put in the aluminum tra...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2022
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| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/8760 |
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Označite | Izvleček: | The present work was carried out with the purpose of optimizing the hydroalcoholic extraction process from the "tzintzo" plant based on its polyphenol content and antioxidant capacity, for which the leaves and stems were cut to an approximate size of 1-2 cm and then put in the aluminum trays to take to the stove at a temperature of 40ºC for 72 hours for their respective dehydration process. In the analysis of the phytochemical profile, bioactive components such as flavonoids, phenolic compounds, mucilages, alkaloids, among others, were found, where polyphenols and flavonoids had a higher concentration. The runs were established using the Design Expert 8.0.6 program in which 27 runs with 3 factors were determined: time (6 h, 15 h and 24 h), temperatures (30 °C, 45°C and 60 °C) and ethanol concentration (60%-75%-90%). By subjecting the crude drug to a hydroalcoholic solution, the content of total polyphenols and the antioxidant capacity of the different experimental runs with the different factors were determined. The values obtained varied between 43,21 – 132,12 mg/g for the content of polyphenols and 678,34 mg/g – 982,12 mg/g for the antioxidant capacity, in which the highest value was obtained under similar conditions. For both polyphenol content and antioxidant capacity, the higher the ethanol concentration, the higher the temperature and the longer the time, the polyphenols and their antioxidant capacity will be obtained. Finally, the values of desirability and characterization that were obtained were the following: in sensory analysis, its smell was characteristic, its appearance opaque and homogeneous. The physical-chemical characteristics: total polyphenol content, a total of 133,56 mg AG/g, iron reduction antioxidant power (FRAP) 989,12 µM Fe2+/g and ABTS 27,32 µmol ET/g; a pH of 5,67, acidity of 0,33% m/m sulfuric acid and humidity of 97,12%. |
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