Extracción asistida por enzimas de compuestos fenólicos a partir de cáscara de mango Mangifera indica var. Tommy Atkins.

Abstract

The conventional extraction of bioactive compounds shows low yields, this has motivated the development of more efficient methods. The objective of this investigation was to evaluate the use of enzymes in the extraction of phenolic compounds from mango peel Mangifera indica var. Tommy Atkins. This article describes the effect of extraction parameters on the total phenolic content (TPC). The application of pectinase and cellulase: pectinase (1:1, m/m) increased the CFT by 53 % and 46 %, respectively. The factors temperature and time were significant (p < 0,05) in the pectinase-assisted extraction, as well as the interaction of temperature and time and temperature and pH. In the profile of phenolic compounds, a significantly higher content (p < 0,05) of gallic acid was observed when we applied pectinase-assisted extraction. Regarding the bioactive properties, the use of pectinase in the extraction process increased approximately 70 % the in vitro antioxidant capacity determined by ABTS assay. No antimicrobial activity was observed against Escherichia coli and Staphylococcus aureus. The results suggest that EAE makes it possible to obtain extracts with applicability for industry, mainly as antioxidants.