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2016, Number 2

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Rev Cubana Plant Med 2016; 21 (2)

Extraction of phenolic compounds and antioxidant activity from leaves of Bixa orellana L. (achiote)

Sepúlveda RCT, Ciro GGL, Zapata MJE

Language: Spanish
References: 26
Page: 133-144
PDF size: 192.73 Kb.


ABSTRACT

Introduction: Bixa orellana L. also known as annatto, is a plant with a high content of bioactive compounds, such as saponins, alkaloids and flavonoids that have physiological properties as antimicrobial, anti-inflammatory, anti-allergenic, antiviral, anticarcinogenic and antioxidant properties, among others.
Objectives: To evaluate the effect of extraction time and the solvent/leaf ratio over the total phenolic content and the effect of solids and pH of the solution on the antioxidant activity in extracts from Bixa orellana leaves.
Methods: The ethanol extract of leaves of Bixa orellana was obtained by percolation and filtering. Total phenol content was evaluated by the Folin-Ciocalteu. The antioxidant activity was determined by spectrophotometric methods as reaction with 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power, the results were expressed as micromoles of Trolox equivalents per gram of extract (µmolTE.g-1).
Results: Process conditions that improve the extraction of phenolic compounds from Bixa orellana extract are: extraction time of 60 h and solvent/leaves ratio (v/w) of 4/1. The maximum total phenol content was 144.77 ± 9.66mgAT.g-1, which when subject to a solution of pH 8 and 11.7 °Brix, has an antioxidant activity of 4406.83 ± 43.30 µmolTE.g-1 by the 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) reaction and 4547.22 ± 53.19 µmolET.g-1 by ferric reducing antioxidant power.
Conclusion: It showed that the amount of TF extracted from leaves of Bixa orellana depend on the solvent/leaves ratio and the extraction time. In addition, it found that the pH has an effect on the antioxidant activity determined by the methods 2,2'- Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) reaction and ferric reducing antioxidant power.


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