Determinación del proceso óptimo de extracción de compuestos fenólicos de la planta petiveria alliacea.

Abstract

The anamú Petiveria alliacea L. is a perennial herb, used by traditional medicine widely distributed in the tropical regions of the Caribbean, Central America, South America, and Africa, this plant is used in Ecuador for medicinal use due to its content of bioactive compounds. The purpose of this investigation was to compare the conventional maceration method against ultrasonic assisted maceration in three different times of hours and minutes respectively for each case and with two types of solvents Water and 80% hydroalcoholic solution, and thus establish the method optimal extraction of phenolic compounds from the anamú, maintaining the antioxidant capacity of the same, the most significant variable was the extraction time for both cases in the determination of the amount but for the antioxidant capacity was the type of solvent, demonstrating that the The most laudable method of extraction is ultrasound assisted maceration at 90 minutes, because the method and time optimized the amount extracted while maintaining the antioxidant capacity of the extracted phenolic compounds.