Extracción y caracterización de pigmentos de las brácteas bugambilia (Bougainvillea sp.)
Extraction and characterization of pigments from the bracts of bougambillia (Bougainvilleasp.)
Autor(es): C. Compeán-Vargas, A. Pichardo-Sánchez, N. R. Rodríguez-Durán, A. Del Ángel-Del Ángel, L. V. Rodríguez-Durán
Fuente: Mexican Journal of Technology and Engineering, Vol. 3, No. 1, pp. 44-53.
DOI: https://doi.org/10.61767/mjte.003.1.4453
Resumen
La bugambilia (Bougainvillea sp.) es una planta trepadora de ramas leñosas con espinas. La flor es pequeña, de color amarillo blanquecino, rodeada de brácteas, que pueden tener diferentes colores como rosa, amarillo, beige, blanco, violeta, azul, etc. Por lo tanto, las brácteas de bugambilia son una fuente potencial de pigmentos para la industria alimentaria. El objetivo de este estudio fue extraer y caracterizar los pigmentos de las brácteas del árbol de la bugambilia. En un primer experimento se optimizó la obtención de los pigmentos con soluciones acuosas de etanol por extracción asistida por ultrasonido (EAU). Se evaluaron tres factores (temperatura, tiempo y concentración de etanol) a tres niveles, utilizando un diseño experimental Box-Behken; Posteriormente, se comparó este proceso con la extracción convencional por maceración. Finalmente, se evaluó el contenido de compuestos fenólicos por el método de Folin-Ciocalteu, la actividad antioxidante por el método ABTS y la actividad antimicrobiana frente a E. coli por el método de difusión en disco. En las condiciones seleccionadas (30 min, 55 °C y 60% de etanol) se obtuvo un rendimiento de 25.3 ± 2.2 % por EAU, este es mayor al obtenido por maceración (24.2 ± 2.0 %), pero esta diferencia no es estadísticamente significativa. Ambos extractos mostraron una alta capacidad antioxidante (89-90% de inhibición de la oxidación de radicales ABTS) y una cantidad considerable de compuestos fenólicos (30.9-35.9 mg EAG/g). Sin embargo, ninguno de los extractos mostró actividad antimicrobiana contra E. coli. Estos resultados servirán para estandarizar un proceso de extracción de un pigmento natural con potencial aplicación en la industria alimentaria.
Palabras clave: Bugambilia, antioxidantes, pigmentos, optimización.
Abstract
Bougambillia (Bougainvillea sp.) is a climbing plant with woody branches with thorns. The flower is small, whitish yellow, surrounded by bracts, which can have different colors such as pink, yellow, beige, white, violet, blue, etc. Therefore, bougambillia bracts are a potential source of pigments for the food industry. The objective of this study was to extract and characterize the pigments of the bracts of the bougainbillea tree. In a first experiment, the obtention of the pigments with aqueous ethanol solutions by ultrasound-assisted extraction (UAE) was optimized. Three factors (temperature, time, and ethanol concentration) were evaluated at three levels, using a Box-Behken experimental design; subsequently, this process was compared with conventional extraction by maceration. Finally, the content of phenolic compounds was evaluated by the Folin-Ciocalteu method, antioxidant activity by the ABTS method and antimicrobial activity against E. coli by the disk diffusion method. Under the selected conditions (30 min, 55 °C, and 60% ethanol) a yield of 25.3 ± 2.2% was obtained by UAE, this is greater than that obtained by maceration (24.2 ± 2.0%), but this difference is not statistically significant. Both extracts showed a high antioxidant capacity (89-90% inhibition of ABTS radical oxidation) and a considerable amount of phenolic compounds (30.9-35.9 mg GAE/g). However, none of the extracts showed antimicrobial activity against E. coli. These results will serve to standardize a process for the extraction of a natural pigment with potential application in the food industry.
Keywords: Bougambillia, antioxidants, pigments, optimization.
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