Caracterização de compostos bioativos obtidos por extração hidroalcoólica da casca de cebola roxa.

Abstract

The use of waste as a new food source has aroused the interest of society when related to the consumption of natural foods due to new discoveries in its composition, standing out in the functional context due to the presence of bioactive compounds. The objective of this study was to characterize the bioactive compounds present in hydroalcoholic extracts obtained from the purple onion bark, analyzing the dependent variables: phenolic compounds, flavonoids and anthocyanins. The in - nature bark was collected, selected and sanitized. Then, they were dried in an oven with circulation of air at a temperature of 50 ° C, being further crushed. Dry matter was characterized physicochemically in terms of acidity, pH, desiccation loss, ashes and proteins. The physical properties were also analyzed for apparent density, compacted density, Hausner's factor, compressibility index, solubility, insolubility, fluidity and wettability. Subsequently, hydroalcoholic extracts were obtained through factorial design 2³ + 2 replicates at the central point with replicate, totalizing 20 trials performed in triplicate. As independent variables were adopted: solvent concentration of 30, 50 and 70% ethanol; Temperatures of 30, 40 and 50 ° C and times of 30, 75 and 120 minutes. According to the results, the content of phenolic compounds varied from 1,917,0124 mg EAG (100g) -1 in assay 11 to 8,369,2946 mg EAG (100g) -1 in assay 5, for the determination of flavonoids values were obtained (100g) -1 in assay 7 and 412.5326 mg (100g) -1 in assay 13, already for quantification of anthocyanins the results ranged from 11,2016 mg (100g) -1 extract 1 to 44, 8065 mg (100g)-1 in extract 13. The results obtained demonstrated that hydroalcoholic extracts from plant material (purple onion bark) are the source of compounds with bioactive properties.