Utilização de diferentes solventes na extração dos compostos bioativos da pimenta rosa.

Abstract

Synthetic food additives have become a subject of discussion because they present potential in the genesis of several pathologies. With this, more and more has been sought to invest in researches that aim at the identification of healthy alternatives and that guarantee similar characteristics to the synthetic additives. Pink pepper is a potential matrix for presenting bioactive compounds with antioxidant activity. In view of the above, the objective of this study is to evaluate the efficiency of different solvent concentrations (distilled water and ethanol) in the extraction of the bioactive compounds present in the pink pepper. For this, the total phenolic compounds, total flavonoids and the antioxidant activities, FRAP and ABTS, of the extracts produced were analyzed. It was observed that 60% cereal alcohol was the most effective solvent for the recovery of total phenolic compounds (2100,00±0,00 mg EAG /100g) and total flavonoids (225,42±2,53 mg EC/100g) of the pink pepper. In the case of the ABTS antioxidant activity the ratio was the same, cereal alcohol 60% (63,23±0,18 μmol TEAC/g) stood out (p<0,05), followed by distilled water (38,76±2,19 μmol TEAC/g) (p<0,05) and pure ethanol (22,41±1,67 μmol TEAC/g) (p<0,05). Regarding FRAP antioxidant activity, the use of 60% cereal alcohol (3,70±0,34 μmol TEAC/g) or distilled water (3,18±0,16 μmol TEAC/g) was not relevant, however pure ethanol (2,31±0,08 μmol TEAC/g) provided a lower antioxidant action. In addition, IC50 values indicate 60% ethanol (0,71±0,00 mg/mL) as the most effective solvent (p<0,05), followed by distilled water (4,34±0,00 mg/mL) (p<0,05) and less effective, pure ethanol (5,74±0,00 mg/mL) (p<0,05). It is concluded that 60% ethanol is the most efficient extractive solvent in the process of extracting the bioactive compounds from pink pepper.