Tecnologias verdes na obtenção de extrato de hibisco (Hibiscus sabdariffa L.): parâmetros de processos e atividade antioxidante

Abstract

The species Hibiscus sabdarifaL. is appreciated due to its peculiar taste and also because of its antioxidant properties. Currently, it is used as human food, flavoring, for crafts and ornamentation. Combined with the large amount of anthocyanins present in its composition, its use inthe food industry has been explored. This work aimed to obtain hibiscus extracts with antioxidant activity, through the extraction processes in microwave, ultrasound and pressurized liquid (PLE). A combination of ethanol and water was used as the solvent.The responses analyzed were yields, total phenolic content, antioxidant activity, in addition to the oxidative activity index of extracts applied to homemade mayonnaise with chia oil. Among the techniques, the one with the best performance was microwave extraction (78.5%a± 2.5 and 82.2% a± 0.5). The ultrasound technique was the one that proved to be the most efficient for obtaining extracts with a high content of total phenolics and high antioxidant capacity, thus being the most suitable to perform the extraction of the compounds.