Facultad de Ciencias Químicas
QFB. Gabriel Antonio Luján Medina
Abstract: Food industry dedicated to elaboration of juice, jellies, nectar and marmalade only used the fruits pulp, throwing out a lot of waste of the fruit such as peel. Pomegranate peel contains large amount of polyphenolic compounds with antioxidant properties. In this work was performed the ellagic acid extraction of pomegranate peel (dehydrated and powder material) by the method of methanolysis, once obtained the hydrolyzate, was quantified by high performance liquid chromatography (HPLC) obtained 98.03 ±2.82 mg of ellagic acid /g pomegranate peel. Furthermore was characterized by FT-IR and comparing with standard ellagic acid. The microcapsule were produced by spray drying in conditions inlet air temperature 150 °C and pump 30 % and 100 % aspirator, was employed as the active materal rich in ellagic acid hydrolyzed and as wall material karaya gum. Fourier transform infrared (FTIR) spectroscopy; differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) were used for characterization. FTIR showed that there were changes in the molecular structure of microcapsules. SEM confirmed that micron-sized (1-5 µm) particles were obtained, with a round shape and low agglomeration. DSC analysis showed that the raw materials have glass transition temperatures of 79.58 and 83.41 °C allowing processed them by spray drying. Finally, the effect of spray drying on encapsulation and antioxidant activity of the microcapsules was evaluated, the variables were: inlet air temperature (120 -180 °C) and pump (10-50 %). The results show that treatment 5 (150 ° C and 30%) showed the highest antioxidant activity besides a good encapsulation. Under these conditions microcapsules were obtained to evaluate the antioxidant activity with DPPH and FRAP techniques, in different storage conditions, for 30 days. The microcapsules had good antioxidant activity during 30 days of storage under storage conditions of 25 ° C and in the absence of light.