Antioxidant activity in vitro and microencapsulation by spray drying of hydroalcoholic extract of sage (Salvia officinalis L.).

Brazilian Journal of Food Research

Jacqueline de Florio Almeida²  Daiane Pereira¹  Solange Teresinha Carpes¹  Manuel Salvador Vicente Plata Oviedo²  Leila Fernanda Serafini¹ 

[1] Universidade Tecnológica Federal do Paraná - Campus Pato Branco;Universidade Tecnológica Federal do Paraná - Campus Campo Mourão

关键词: antioxidant activity;    phenolic compounds;    sage;    microencapsulation;    spray drying;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The direct relation between diet and health is increasingly evidenced by science, and a consumer awareness of this relation encourages researchers in the search for natural products as fundamental sources for the development of new active principles to be used as food supplements or the substitution of synthetic compounds in foods. Thus, it becomes necessary to use natural ingredients in the formulation of products with a high added value, as in the case of microencapsulated natural products. Sage (Salvia officinalisL .) is an aromatic herb belonging to the family Lamiaceae, and is widely used as a spice in cooking typical. Within this context, this study aimed to evaluate the contents of total phenolics, flavonoids and antioxidant potential of hydroalcoholic extract of sage as well as produce microparticles by spray-drying process, utilizing mixture of maltodextrin and modified starch as material wall. The extract of sage a presented content of 50.10 mg EAG.g -1for phenolic compounds and 31.05 mg EQ.g -1for flavonoids. In antioxidant activity analysis were found 296,59 mmol trolox.g -1by DPPH-radical scavenging method, 267.16 µmol of TEAC.g -1by ABTS radical method, 396.51 µmol Fe +2 .g -1by FRAP method and 90.32 % antioxidant capacity in inhibiting the oxidation of β-carotene/linoleic acid system. Microencapsulation of sage by spray-drying originated particles smooth, homogeneous as to the form and structure without apparent cracks or fissures microspheres, making salvia a potential ingredient for industrial application.DOI: 10.14685/rebrapa.v5i2.170

【 授权许可】

Unknown