Obtención de un extracto rico en alcaloides a partir de harina de maca (Lepidium meyenii Walpers) para uso como ingrediente funcional

Abstract

The obtaining of an alkaloids rich extract from Maca flour (Lepidium meyenii Walpers) for use as a functional ingredient, it was obtained by applying a factorial 23 design, using three study factors: Factor A, Extraction time (h); Factor B, Vegetal matter: dissolvent volume (MV:D) ratio and Factor C, dissolvent type; at two levels, where it was determined to laboratory scale the best treatment that allowed bank and industrial to scale up. Using optimum parameters as extraction time 0,5 hours, MV:D relation of 1:10 and ethanol 70% as dissolvent, it was obtained a total alkaloid concentration of 75,30 mg/kg Maca extract in powder form, it was used as raw material Ecuadorian Maca flour (Lepidium meyenii Walpers) from Cuenca-Azuay. On the other hand, with the commercial reference sample form Perú there was obtained 68,26 mg/kg, this determined by UV spectrophotometry. The spray-drying process of the liquid extract, reached a favorable yield was in a bank scale of 92,36 ± 1,93 % while an industrial scale was 88,84 %.