Antioxidant activity in vitro and microencapsulation by spray drying of hydroalcoholic extract of sage (Salvia officinalis L.).

Resumo

The direct relation between diet and health is increasingly evidenced by science, and a consumer awareness of this relation encourages researchers in the search for natural products as fundamental sources for the development of new active principles to be used as food supplements or the substitution of synthetic compounds in foods. Thus, it becomes necessary to use natural ingredients in the formulation of products with a high added value, as in the case of microencapsulated natural products. Sage (Salvia officinalis L.) is an aromatic herb belonging to the family Lamiaceae, and is widely used as a spice in cooking typical. Within this context, this study aimed to evaluate the contents of total phenolics, flavonoids and antioxidant potential of hydroalcoholic extract of sage as well as produce microparticles by spray-drying process, utilizing mixture of maltodextrin and modified starch as material wall. The extract of sage a presented content of 50.10 mg EAG.g^-1 for phenolic compounds and 31.05 mg EQ.g^-1 for flavonoids. In antioxidant activity analysis were found 296,59 mmol trolox.g^-1 by DPPH-radical scavenging method, 267.16 µmol of TEAC.g^-1 by ABTS radical method, 396.51 µmol Fe⁺².g^-1 by FRAP method and 90.32 % antioxidant capacity in inhibiting the oxidation of β-carotene/linoleic acid system. Microencapsulation of sage by spray-drying originated particles smooth, homogeneous as to the form and structure without apparent cracks or fissures microspheres, making salvia a potential ingredient for industrial application.

DOI: 10.14685/rebrapa.v5i2.170