CARACTERIZACIÓN DE LA OLEORRESINA DE CÚRCUMA ENCAPSULADA CON FRUCTANOS DE Agave angustifolia Haw: CAPACIDAD ANTIOXIDANTE Y ABSORCIÓN

Abstract

Curcumin is a compound with anti-inflammatory, antitumor, anticancer and antioxidant activity, characterized by a high susceptibility to oxidation, pH and light. And an alternative to reduce these effects is encapsulation, whereby, it could prevent the degradation, which is a factor, among others, that may affect their bioavailability. The aim of this study was to evaluate the antioxidant capacity and in vivo absorption of turmeric oleoresin encapsulated fructans Agave angustifolia Haw. This is extracted fructans from A. angustifolia and characterized by chemical analysis, then produced better emulsions and stability were used in the encapsulation of turmeric oleoresin fructans A. angustifolia as wall material in a ratio of 2:1, 3:1 and 4:1 (fructans: oleoresin). The encapsulated were characterized by chemical analysis, colorimetry, optical microscopy and epifluorescence curcumin content by HPLC. When encapsulated presented better protection of curcumin, underwent determination of antioxidant capacity by ABTS method and a bioassay which determined the absorption of curcumin. With respect to the fructans extracted, has a high sugar content and a minimum content of ash, moisture, protein and lipids. With respect to emulsions, the results showed that the ratio of 2:1, 3:1 and 4:1 remained stable for 5 min, 21 h and 24 d respectively. The total sugar content was higher in B than in C encapsulated. With respect to fructose and glucose, the content was between 80 and 85% of fructose and between 15 and 20% was glucose. The color index did not change significantly but showed a tendency to pale yellow. The analysis performed by microscopy showed that the encapsulated B retained a greater proportion of the curcumin than in C, and by quantifying, it also was a higher in the B encapsulated C (5109.8 g curcumin / g of encapsulated) than in C (3981.4 g curcumin / g of encapsulated). Similarly, the B encapsulated had an antioxidant capacity of 189.77 μmol trolox / g of encapsulated. Bioassay results showed, that 2 h after the turmeric oleoresin was supplied (165164.4 μg de cúrcumina) the plasma level of curcumin was 10.2 μg / mL of plasma, while the encapsulated B presents a level of 4.7 μg of curcumin / mL of plasma after 4 h of ingestion (5109.8 μg of curcumin). It is concluded that the absorption of curcumin was better for encapsulated turmeric oleoresin than in unencapsulated turmeric oleoresin.