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In this work the redox potencial, antioxidant capacity, total phenols content and color intensity of aqueous extracts from fresh and blanched-dried leaves of purple maguey (Rhoeo discolor) were monitored. The fresh extract was pasteurized, bottled and stored. The dried leaves were put into tea bags, and two extraction procedures were done:(1) at different storage times (0, 3, 6, 9 and 12 months), and (2) using different infusion times (2, 5, 8, 10 and 12 min). The fresh and dried extracts had high antioxidant content, which was higher in the dried extract. The pasteurized extract had higher initial antioxidant properties than the fresh extract, and these increased with time. Dried extracts exhibited constant antioxidant properties with storage time.Keywords: Rhoeo discolor; aqueous extracts; antioxidant capacity; polyphenols; redox potential En este trabajo se hizo un seguimiento del potencial del redox, de la capacidad antioxidante, del contenido de fenoles totales y de la intensidad de color de extractos acuosos a partir de hojas frescas y de hojas escaldadas-secadas de maguey morado (Rhoeo discolor). El extracto fresco fue pasteurizado, embotellado y almacenado. Las hojas deshidratadas fueron introducidas en bolsas para infusio´n y se realizaron dos tipos de extractos: (1) a distintos tiempos de almacenamiento (0, 3, 6, 9 y 12 meses), y (2) a distintos tiempos de infusio´n (2, 5, 8, 10 y 12 min). El extracto fresco y el de hojas secas tuvieron un alto contenido de antioxidantes, que fueron significativamente mayores en el extracto seco. El extracto pasteurizado presento´mejores propiedades antioxidantes iniciales que el extracto fresco, y estas aumentaron en el tiempo. Los extractos de la muestra seca mantuvieron pra´cticamente constantes sus propiedades antioxidantes en el tiempo.

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Capsicum annuum L. (Chipotle chili) is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v) at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days), the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE) of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.