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Optimization of the extraction of antioxidant compounds from quinoa (Chenopodium quinoa Willd.)
Optimización de la extracción de compuestos antioxidantes a partir de quinua (Chenopodium quinoa Willd.)
DOI:
https://doi.org/10.15446/agron.colomb.v38n3.86520Keywords:
hydroalcoholic extraction, bioactive compounds, face-centered central composite design (en)extracción hidroalcohólica, compuestos bioactivos, diseño central compuesto centrado en las caras (es)
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Argentina contains a great biodiversity of natural foods such as quinoa that can be included in the human diet because of their nutritional characteristics and content of bioactive compounds. Among other properties, these bioactive have an antioxidant capacity that protects biomolecules from oxidant damage. Bioactive compounds contribute beneficially to diverse antimicrobial, anti-inflammatory and anti-carcinogenic physiological activities. The objective of this study was to optimize the parameters for the extraction of antioxidant compounds from quinoa: drying temperature of the grain, liquid/solid ratio (L/S), and ethanol concentration in the extraction solvent, based on an experimental design of three variables at three levels. A face-centered central composite design was used. The proposed levels were 40°C, 60°C and 80°C; 20:1, 30:1 and 40:1, and 30%, 50%, and 70% v/v of ethanol. Antioxidant capacity was determined by the capture of the DPPH free radical. The values obtained were from 16.3 mg to 161.5 mg of equivalent trolox (ET) 100 g-1 of quinoa. The maximum antioxidant capacity was obtained for the L/S ratio of 28:1, and the drying temperature of the grain was 58°C and 39% v/v of ethanol in the extraction solvent. The ethanol concentration was the most influential variable in the antioxidant compound extraction.
Argentina posee una gran biodiversidad de alimentos tales como la quinua que pueden ser incluidos en la dieta humana por sus características nutricionales y su contenido de compuestos bioactivos. Estos compuestos, entre otras propiedades, presentan una capacidad antioxidante que protege a las biomoléculas frente al daño oxidativo. Los compuestos bioactivos contribuyen benéficamente a diversas actividades fisiológicas antimicrobianas, antinflamatorias y anticancerígenas. El objetivo de este estudio fue optimizar los parámetros para la extracción de compuestos con capacidad antioxidante de la quinua: temperatura de secado del grano, relación liquido/sólido (L/S) y concentración de etanol en el solvente de extracción, basado en un diseño experimental de tres variables a tres niveles. Se uso un diseño central compuesto centrado en las caras. Los niveles propuestos fueron 40°C, 60°C y 80°C; 20:1, 30:1 y 40:1, y 30%, 50%, 70% v/v de etanol. La capacidad antioxidante se determinó mediante la captura del radical libre DPPH. Se obtuvieron valores desde 16.3 a 161.5 mg de trolox equivalente (TE) 100 g-1 de quinua. La máxima capacidad antioxidante se obtuvo para la relación L/S de 28:1, 58°C de temperatura de secado de grano y 39% v/v de etanol en el solvente de extracción. La variable de mayor influencia fue la concentración de etanol en el solvente.
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