Produção de corante natural em pó através da secagem por atomização de extractos de cálices de Hibiscus Sabdariffa L., avaliação da actividade antioxidante e sua estabilidade

Abstract

Color is a very important attribute in food, being one of the factors which helps in decision making when choosing a product to feed. Because of this, industries have made efforts to improvement or restoration of color lost during processing. For years, artificial dyes have been used to color or restore color of food because of its easy production and stability. However, studies reveal a disadvantage of its application to human health, a fact that has stimulated the demand for pigments of natural origin, which in addition to the capacity dyeing, can add nutritional and functional value to food. A study on the production of natural dye powder through chalices of Hibiscus Sabdariffa L. was carried out, and the physical and chemical characterization of the calyces was carried out in terms of humidity, ash, soluble solids, activity of water, proteins, dietary fiber, pH, and Color. An assessment of the atomization yield, bioactive compounds (total anthocyanins, tannins, vitamin C, total phenols, and total flavonoids), as well as their activity antioxidant, pH and temperature stability. The evaluation of bioactive compounds gave levels between 491.55 and 573.4 (mg/100g) for anthocyanins; 2427.87 (mgEAG/100g) for total phenols; 169 (mg/100g) for tannins; 1204.64 (mg/100g) of total flavonoids; and vitamin C equal to 97.6812 mg/100g. The evaluation of the antioxidant potential gave better results using the DPPH method, presenting values ​​between 155503.44 and 166815.52 (μM Trolox/g) while the ABTS method gave values ​​between 43980.93 to 60587.81 (μM Trolox/g) depending on sample type. THE atomization yield was 27.4370%, regarding pH stability, was stable between pH 1 and 7, heating caused degradation of the color compared to the color of extracts from fresh calyces (NOSSA TRADUÇÃO).