Statistical Optimization of Spray-Dried Extract from Leaves of Croton blanchetianus: Simplex Centroid and Factorial Design as Basic Tools

• Published in: Revista brasileira de farmacognosia Vol. 33; no. 3; pp. 629 - 640
• Main Authors: dos Santos Dantas, Thainá, dos Santos, Ewelyn Cintya Felipe, Machado, Janaína Carla Barbosa, da Costa Souza, Eloiza Marcelle, de Melo, Demis Ferreira, de Souza, Myla Lôbo, Neto, Pedro José Rolim, de Oliveira, Alisson Macário, Ferreira, Magda Rhayanny Assunção, Soares, Luiz Alberto Lira
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 02-05-2023
• Subjects: Medicine; Original Article; Pharmacy; Flavonoids; Herbal drug; Spray-dried extract; Mixture design
• ISSN: 1981-528X; 1981-528X
• DOI: 10.1007/s43450-023-00398-3

Studies have reported that
Croton blanchetianus
Baill., Euphorbiaceae, has anti-inflammatory effects triggered by the presence of polyphenols. With the absence of studies directed to obtain optimized extracts, the objective of this work was to obtain and characterize a spray-dried extract of
C. blanchetianus
leaves using different statistical tools. The extracts were optimized by a simplex centroid by analysis of residue, total polyphenol, total flavonoid, and rutin content, besides the fingerprints by high-performance thin layer and high-performance liquid chromatography. The spray-dried extract was obtained with maltodextrin/colloidal silicon dioxide. A factorial design evaluated the drying conditions with factors temperature (°C) and flow rate (l/h), and the responses were moisture content, yield, total flavonoid, total polyphenol, rutin content, and rheological properties. Higher total flavonoid and better response of dry residue and total polyphenol were observed with the water:acetone mixture. Regarding the drying process, the maltodextrin did not show interference, obtaining extract with higher polyphenol content, better thermal stability, and flow properties. It was possible to obtain a dry extract with better characteristics using 0.5 l/h and 150 °C, without affecting the chemical profile. These results establish that
C. blanchetianus
can be an alternative source of flavonoids which infers its potential in pharmaceutical products.
Graphical Abstract