Evaluación de la capacidad antioxidante de extractos de harina de frutilla obtenidos por ultrasonido

Abstract

The consumption of antioxidants has beneficial effects on health, since it eliminates the harmful action of free radicals in the body. Strawberries provide a large amount of antioxidants with their intake, so the objective of this project was to evaluate the performance of the extraction of bioactive compounds from strawberry flours by ultrasound. It was decided to work from flour obtained by grinding these dehydrated fruits, because strawberries are a highly perishable and seasonal food. At the same time, different drying temperatures, 60 and 80 °C, were evaluated to determine which was more conservative of the antioxidant capacity of the fruit. For a complete analysis, the results obtained by ultrasound were compared with those obtained in a previous investigation, with extraction by agitation. Better results were obtained by extraction in a stirred reactor, referred to as the conventional method in this research.