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2012, Number 3

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Rev Cubana Plant Med 2012; 17 (3)

Anthocyanin stability and the oxygen radical absorbance capacity (ORAC) values of Corozo aqueous extracts (Bactris guineensis)

Rojano B, Cristina ZI, Bernardo CF

Language: Spanish
References: 24
Page:
PDF size: 239.67 Kb.


ABSTRACT

Introduction: corozo aqueous extracts (Bactris guineensis (L.) H.E. Moore) are rich in anthocyanins. In the Colombian Caribbean, they are boiled for long periods and consumed as a refreshing drink. However, the stability of these secondary metabolites during cooking is unknown.
Objectives: to evaluate the stability of Corozo anthocyanins at different temperatures and their effect on oxygen radical absorbance capacity values and how anthocyanins are affected by acidic conditions. Corozo extract with the best nutraceutical properties was characterized by other components that affect oxygen radical absorbance capacity (ORAC) values.
Methods: antioxidant properties were evaluated using fluorescence techniques (ORAC), the polyphenolic components of the Corozo aqueous extracts grown in Colombia were determined by high-pressure liquid chromatography. The phenols and total anthocyanins were determined by Folin Ciocalteu and differential pH methods, respectively; and minerals were estimated by atomic absorption.
Results: ORAC values exponentially correlate with the temperature: ORAC= e(4.75249 + 0.0578627.T°C), where e is the natural base of logarithm and T°C is the temperature in Celsius degrees. The total content of phenols affects the antioxidant activity, thus the ORAC values= - 25969.2 + 6920.9. Ln (total phenols). The best nutraceutical characteristics were found in total phenols (1 113.8), total anthocyanins (148.6) and ORAC values (23 039.0) and reached in infusions at 101 °C.
Conclusions: The structures of Corozo anthocyanins extracted at 40 to 101 °C are barely affected. Anthocyanins are poorly hydrolyzed with HCl 2 N. Aqueous extracts of Corozo obtained at 101 °C have antioxidant activity similar to or higher than most berries.


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