Extraction of anthocyanins from Mortiño (Vaccinium floribundum) and determination of their antioxidant capacity

Published

2021-01-01

Extracción de las antocianinas del Mortiño (Vaccinium floribundum) y determinación de su capacidad antioxidante

Keywords:

antioxidants, Andean berry, FRAP, ABTS, differential pH (en)
antioxidantes, baya andina, FRAP, ABTS, pH diferencial (es)

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Authors

Byron Patricio Pérez Universidad San Francisco de Quito https://orcid.org/0000-0002-6010-3947
Andrea Belén Endara Universidad San Francisco de Quito https://orcid.org/0000-0002-6655-946X
Javier Alberto Garrido Universidad San Francisco de Quito https://orcid.org/0000-0001-7323-5044
Lucía de los Ángeles Ramírez Cárdenas Universidad San Francisco de Quito https://orcid.org/0000-0002-1185-2183

Abstract (en)
Abstract (es)

Mortiño (Vaccinium floribundum) is a wild Andean berry, with a high content of bioactive compounds, especially anthocyanins, with protective effects against various diseases due to their antioxidant capacity. The aim of this study was to determine the best anthocyanin extraction conditions without affecting the mortiño antioxidant capacity. A completely randomized design with factorial arrangement 2³was applied in the extraction (solvent: ethanol and methanol; concentration: 20 and 60%; temperature: 30 and 60 °C). The anthocyanin content showed that the best extraction conditions were 20 and 60% hydroethanolic solution at 60 °C (P<0.05). For the antioxidant capacity, the treatments were analyzed in a factorial arrangement 2²: ethanol and methanol 20%; 30 and 60 °C. The highest antioxidant capacity was found at 20% ethanol and 60 °C (19,653.3±256.62 µmol TE 100 g^-1FW (fresh weight)) by the FRAP method (Ferric Reducing Antioxidant Power) (P<0.05), and with the ABTS methodology, methanol and ethanol (20%), at 60 °C (8458.3±127.45 and 8,258.0±325.05 µmol TE 100 g^-1FW, respectively) (P<0.05). Extraction at 60 °C did not affect the antioxidant properties of anthocyanins. A high correlation was found between both methodologies by Pearson’s Correlation (PC=0.898). In addition, the antioxidant capacity measured by the two methods was highly related to the anthocyanin content of the extracts (PC=0.973 and 0.952, respectively). Other berry species have been extensively investigated for their antioxidant compounds, but there is limited information about the optimization of anthocyanin extraction from mortiño and its high antioxidant capacity important for future industrial applications. As a result, ethanol at 20 and 60%, 60 °C for h are the best conditions to extract and quantify the anthocyanins of the mortiño fruit.

Mortiño es una baya silvestre andina con un alto contenido de compuestos bioactivos, especialmente antocianinas, con efecto preventivo contra diferentes enfermedades por su capacidad antioxidante. Este estudio tuvo como objetivo determinar las mejores condiciones de extracción de antocianinas sin afectar su capacidad antioxidante. Se aplicó un Diseño Completamente al Azar con arreglo factorial 2³en la extracción (solvente: etanol y metanol; concentración: 20 y 60%; temperatura: 30 y 60 °C). El contenido de antocianinas mostró que las mejores condiciones de extracción fueron 20 y 60% como concentración de la solución hidroetanólica, a 60 °C (P<0.05). Para la capacidad antioxidante los tratamientos fueron dispuestos en un arreglo factorial 2²: etanol y metanol 20%; 30 y 60 °C. Una alta capacidad antioxidante fue encontrada a 20% etanol y 60 °C (19,653.3±256,62 µmol ET 100 g^-1PF) por el método FRAP (P<0,05) y con la metodología ABTS: metanol y etanol 20% a 60 °C (8,458.3±127,45 y 8,258.0±325,05 µmol ET 100 g^-1PF, respectivamente) (P<0,05). 60 °C maximizó la extracción y no afectó las propiedades antioxidantes. Se encontró una alta correlación entre ambas metodologías (PC=0,898), además que la capacidad antioxidante medida por los dos métodos tuvo gran correlación con el contenido de antocianinas de los extractos (PC=0,973 y 0,952, respectivamente). Otras especies de bayas han sido ampliamente investigadas por sus compuestos antioxidantes, pero existe información limitada acerca de la optimización de la extracción de antocianinas a partir del mortiño y su alta capacidad antioxidante para futuras aplicaciones industriales. Como resultado, el etanol al 20 y 60%, 60 °C durante 4 h son las mejores condiciones para extraer y cuantificar las antocianinas del fruto mortiño.

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