Amazonian Fruits Antioxidant Capsules: Quality Control and Stability

Adele Salomão-Oliveira^1, , Grazielle da Costa Pontes², Kátia Solange Cardoso Rodrigues dos Santos³, Emerson Silva Lima³ and Rosany Piccolotto Carvalho⁴

¹Multi-Institutional Post-Graduate Biotechnology Program, Universidade Federal do Amazonas (UFAM), Manaus, AM, Brazil

²Department of Research, Society and Health, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus-AM, Brazil

³Pharmaceutical Sciences Department, Universidade Federal do Amazonas (UFAM), Manaus, AM, Brazil

⁴Physiological Science Department, Universidade Federal do Amazonas (UFAM), Manaus, AM, Brazil

Cite this paper:
Adele Salomão-Oliveira, Grazielle da Costa Pontes, Kátia Solange Cardoso Rodrigues dos Santos, Emerson Silva Lima and Rosany Piccolotto Carvalho. Amazonian Fruits Antioxidant Capsules: Quality Control and Stability. Journal of Food and Nutrition Research. 2020; 8(4):189-194. doi: 10.12691/jfnr-8-4-5

Abstract

The productive diversification in the Amazonian region is favored by the abundance and availability of its natural products and, biotechnology has stood out as an alternative in the innovative process of quality control and sustainable economic development. Based on this, one expects that bioproducts from this biome might favor the treatment of noncommunicable chronic diseases. The methods to be used for controlling the quality of the bioactive and microbiological compounds being encapsulated are operations necessary to guarantee the safety in the treatment with Amazon fruits consumed by individuals. Ascorbic acids and phenolic compounds analyses were carried out through HPLC and spectrometry, respectively. The present study has also ascertained the formulation to bear free radical scavenging activity in the DPPH tests. Thus, the methods used for controlling the quality of n.00 capsules and the Amazonian fruits formulation’s bioactive content corresponded to the specifications included in the American Pharmacopoeia. Therefore, the differentiated quality control due to the large-scale production and the quantity of bioactive compounds originating from more than one Amazonian fruit points to the pharmaceutical specialties according to the international standards of quality of the health benefits to be made available to the society with the desired therapeutic effect, and characteristics appropriate for oral administration. The manipulated capsules were stored at 5 ºC and the bioactive compounds stability was considered satisfactory in the preservation of their assets for 5 months with the produced capsules quality control guaranteed.

Keywords:
biotechnology capsules antioxidant stability amazonian fruits quality control

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