Citas bibligráficas
Collazos, E., (2023). Influencia del ultrasonido y proporción etanol/agua en la obtención de extractos de ají charapita anaranjado (Capsicum frutescens) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5572
Collazos, E., Influencia del ultrasonido y proporción etanol/agua en la obtención de extractos de ají charapita anaranjado (Capsicum frutescens) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5572
@misc{renati/1053869,
title = "Influencia del ultrasonido y proporción etanol/agua en la obtención de extractos de ají charapita anaranjado (Capsicum frutescens)",
author = "Collazos Duarez, Elferez Rene",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
In the last few years, the growing interest for plants with therapeutic properties has been increasing worldwide. The use of these plants is generally through extracts obtained by traditional methods such as extraction by maceration, a technique that has some disadvantages in relation to yield and the use of large amounts of solvents. In this sense, this work presents the use of the ultrasound extraction technique as an alternative, in order to evaluate the influence of the ethanol/water ratio in the extracts. Likewise, the main objective of this work was to determine the content of phenolic compounds and capsaicin present in the extracts of orange charapita bell pepper (Capsicum frutescens), using the ultrasound extraction technique. This work was carried out in the facilities of the Process Engineering Laboratory, which belongs to the Faculty of Agroindustrial Engineering. The experimental design used was the Box-Behnken one, where three independent variables were studied: ethanol/water ratio (25:75, 50:50 and 75:25 %v/v), extraction time (3, 6 and 9 min) and applied power (270, 360 and 450 watts). The study of the independent variables on overall yield (12.33 ± 0.13%), phenolic compound content (31.65 ± 0.24 mg EAG/gram of raw material), antioxidant capacity by the DPPH method (54.87 ± 1.69 μmol TE/gram of raw material) and ABTS (2966.53 ± 7.86 μmol TE/gram of raw material), showed some influence on the observed results. The highest concentration of capsaicin (184.76 ± 7.33 mg/mL) was found at an Ethanol/water ratio of 50/50 (%v/v), extraction time of 3 minutes and applied power of 450 watts. In this sense, it was observed that the use of ultrasound removed the bioactive compounds more efficiently. This efficient removal was due to the physical effects caused by ultrasound on the intracellular walls of the raw material.
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