Evaluación de la Actividad y el Potencial Antioxidante de Extractos Hidro-Alcohólicos de Cúrcuma (Cúrcuma longa)

Alvis, Armando; Arrázola, Guillermo; Martínez, Walter

doi:10.4067/s0718-07642012000200003

Cited by 13 publications

(8 citation statements)

References 15 publications

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“…Avocado and guava 25% ethanol extracts presented the highest AC values (196.62 TEAC/g dm avocado and 314.57 TEAC/g dm for guava) ( Table 1). These results agree with Alvis et al (2012) in AC Curcuma (Curcuma longa) 75% ethanol extracts (2649 mg of Trolox/L). For vegetative part results; further, AC in avocado extracts was found (315.95 TEAC/g dm) in epicarp.…”

Section: Antioxidant Capacity (Ac)supporting

confidence: 87%

Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues

et al. 2021

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In Mexico, avocado and guava production generate agronomic residues that contain bioactive compounds as secondary metabolites produced in plants. Their consumption offer favourable health effects; therefore, the objective of the present research was to characterize the bioactive compounds and antioxidant properties in guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues (pulp or epicarp and leaves) at different ethanol concentrations (T1 100%, T2 75%, T3 50% and T4 25%, v/v) and in aqueous extracts (T5). Avocado epicarp (56.17 mg of EAG g-1 dm) and guava leaves 50% extracts (45.13 mg of EAG g-1 dm) presented the highest total phenol content; consequently, as it was expected avocado epicarp (328.95 TEAC/g dm) and guava leaves 25% extracts (320.01 TEAC/g dm) shown the highest antioxidant capacity. On the other hand, the highest saponins values were at avocado (100.60 mg g-1 dm) and guava leaves (76.96 mg g-1 dm) 25% extracts. Then avocado epicarp and guava leaves extracts are suggested as a high potential for agro-industrial, pharmacological and chemical uses.

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Section: Antioxidant Capacity (Ac)supporting

confidence: 87%

Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues

et al. 2021

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“…Los resultados se expresaron como IC50, el cual corresponde a la concentración necesaria para inhibir el 50% de la absorbancia del radical. También se calcularon valores TEAC mediante la construcción de una curva patrón usando diferentes concentraciones de TROLOX® (ácido 6-hidroxi-2,5,7,8-tetrametil-2-cromanocarboxílico) y Ácido Ascórbico (Alvis et al, 2012). R 2 de 0.99 ecuación de la curva, Y= m a+ b, a = 19.098 y b = 9.775.…”

Section: Determinación De Poder Antioxidante En Bebidasunclassified

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Arrázola¹,

Herazo²,

Alvis³

2014

Inf. tecnol.

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ResumenSe obtuvo extractos de antocianinas de berenjena (Solanum melongena L.) con maltodextrina mediante secado por aspersión, evaluándose la estabilidad del pigmento en polvo en bebidas isotónicas y bebidas a base de aloe vera. Las condiciones de secado por aspersión fueron temperatura de entrada de aire de 180 °C y concentración de sólidos en la alimentación del 30 % (en masa). En las bebidas con pigmento se analizaron los cambios en color y contenido de antocianinas durante el almacenamiento del producto a 4 °C y 25 °C. La temperatura de almacenamiento influyó en la estabilidad de antocianinas y también en los parámetros de color, siendo la temperatura de 25 °C la que produce mayor velocidad de degradación en ambas bebidas. La bebida isotónica y la bebida a base de aloe vera con maltodextrina y almacenada a 4 °C presentaron mayor retención de antocianinas (54 y 77.5 % respectivamente). Palabras clave: berenjena, antocianinas, encapsulación, estabilidad, bebida Obtaining and Evaluation of Stability of Eggplant Anthocyanins (Solanum melongena L.) in Beverages AbstractAnthocyanins extracts of eggplant (Solanum melongena L.) with maltodextrin by spray drying were obtained, evaluating the stability of the pigment powder in isotonic drinks and aloe vera based drinks. The spray drying conditions were inlet air temperature of 180 ° C and concentration of solids in the feed of 30% (by mass). In the pigmented beverages changes in color and anthocyanin content of the product during storage at 4 ° C and 25 ° C were analyzed. Storage temperature had influence on anthocyanin stability and also on the color parameters. The highest degradation kinetics in both beverages occurred at 25 °C. Isotonic drinks and aloe vera extracts with the addition of maltodextrin and stored at 4 ° C exhibited higher retention of anthocyanin (54 and 77.5% respectively).

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“…Specifically, the interest of this tuberous species resides in its exploitation as a colouring and flavouring agent, as well as in its numerous pharmacological activities, such as antioxidant, anticancer, anti-inflammatory, neuro-and dermoprotective, antiasthmatic or hypoglycaemic [4][5][6][7][8][9][10], being recently reported that turmeric can even potentially contribute against the life-threatening viral disease COVID-19 by inhibiting the main protease enzyme [11]. Most of these interesting features and properties principally come from the rhizome [3,12], a horizontal underground stem from which the shoots and roots arise [13]. It has distinctive organoleptic properties: a yellow/brown colour externally, with a deep orange inner part, a special aromatic smell and a bitter, hot taste.…”

Section: Introductionmentioning

confidence: 99%

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

Ibáñez

Blázquez

2020

Plants

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Curcuma longa L. rhizome essential oil is a valuable product in pharmaceutical industry due to its wide beneficial health effects. Novel applications in the agri-food industry where more sustainable extraction processes are required currently and safer substances are claimed for the consumer are being investigated. This review provides information regarding the conventional and recent extraction methods of C. longa rhizome oil, their characteristics and suitability to be applied at the industrial scale. In addition, variations in the chemical composition of C. longa rhizome and leaf essential oils regarding intrinsic and extrinsic factors and extraction methods are also analysed in order to select the most proper to obtain the most efficient activity. Finally, the potential applications of C. longa rhizome oil in the agri-food industry, such as antimicrobial, weedicide and a food preservative agent, are included. Regarding the data, C. longa rhizome essential oil may play a special role in the agri-food industry; however, further research to determine the application threshold so as not to damage crops or affect the organoleptic properties of food products, as well as efficient encapsulation techniques, are necessary for its implementation in global agriculture.

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Evaluación de la Actividad y el Potencial Antioxidante de Extractos Hidro-Alcohólicos de Cúrcuma (Cúrcuma longa)

Cited by 13 publications

References 15 publications

Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues

Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

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