Antioxidant Properties of Boldo Leaf Extracts
Author Information
Author(s): Polanco Valentina, Cerdá-Bernad Débora, Quispe-Fuentes Issis, Bernal Claudia, López Jéssica, Shahidi Fereidoon, de Camargo Adriano Costa
Primary Institution: Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Chile
Hypothesis
This research aimed to evaluate solid-liquid extraction using a response surface methodology to obtain phenolic-rich extracts from boldo leaves and to encapsulate them through spray-drying.
Conclusion
The study revealed an efficient technique to isolate and stabilize bioactive compounds from boldo leaves, with the microcapsules being promising candidates as high added-value ingredients.
Supporting Evidence
- Boldo leaves are rich in bioactive compounds with antioxidant properties.
- The optimal extraction conditions were found to be 100 °C, 60 min, and a solid-liquid ratio of 1:100.
- Microencapsulation improved the stability of phenolic compounds.
- Microcapsules showed high phenolic content and antioxidant capacity.
- Spray-drying is an effective method for encapsulating bioactive compounds.
Takeaway
Researchers found a way to extract and protect healthy compounds from boldo leaves, which could be used in foods or cosmetics.
Methodology
The study used response surface methodology to optimize extraction conditions and spray-drying for microencapsulation.
Limitations
Further research is needed to determine the stability of microcapsules over time.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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