First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America

Speisky, Hernán; López-Alarcón, Camilo; Gómez, M. Victoria; Fuentes, Jocelyn; Sandoval-Acuña, Cristián

doi:10.1021/jf205167k

Cited by 101 publications

(104 citation statements)

References 49 publications

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“…ORAC results in this study (<0.001-31.10 µmol TE/g oat) were similar to reported values (2.08-28 µmol TE/g oat) from other research [6,14]. These values can be compared to ORAC contained in fruits where values range from 37.42-274 µmol TE/g [28]. From this factorial it can be said that TPC and ORAC were benefited with the smallest particle size (0.5 mm) and most polar solvent, in this case water.…”

Section: First Factorialsupporting

confidence: 90%

“…The poor correlation obtained with EtOH and EG has been explained before [28], where ORAC values are considerably higher than those expected by their actual TPC. This result can be explained due to the different polyphenols extracted.…”

Section: Second Factorialmentioning

confidence: 78%

“…Compared to other sources, oat's TPC can be considered low. It has been reported that plants' TPC range from 1.7 to 165 mg GAE/g [27], while fruit TPCs range from 2.38 to 19 mg GAE/g [28]. However, oat contained unique antioxidants such as avenanthramides that have been proven to have beneficial anti-inflammatory effects [6].…”

Section: First Factorialmentioning

confidence: 99%

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Development of a Sustainable Process for the Solid-Liquid Extraction of Antioxidants from Oat

et al. 2014

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Abstract:This research paper studies the development of a sustainable process for the extraction of antioxidants from oat. Experimentation covered two factorials to evaluate significance among temperature, time, particle size and solvent. Total polyphenolic content (TPC) and oxygen radical absorbance capacity (ORAC) were the response variables. ANOVA was applied to find significance among variables and predict optimum conditions though a regression model. Extractions at different solid/solvent ratios were developed to study solvents' solubility. Process simulation in Aspen Process Developer was carried out to evaluate energy cost, raw material cost, campaign time, and process mass intensity. Solvent and particle size showed significance as main effects, whereas temperature and time presented significance as interactions. From an industrial and sustainable perspective, ethanol (EtOH) in a 1/20 (w/v) ratio was the best choice since it presented the lowest cost for energy and raw material. It also showed the lowest process mass intensity (PMI), short campaign time, highest g extract/g oat, and a considerable antioxidant capacity.

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Section: First Factorialsupporting

confidence: 90%

Section: Second Factorialmentioning

confidence: 78%

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Development of a Sustainable Process for the Solid-Liquid Extraction of Antioxidants from Oat

et al. 2014

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“…In fact, in the last years databases of the ORAC index of foods have been built to emphasize the beneits of establishing the antioxidant capacity of polyphenol-rich foods [43].…”

Section: Antioxidant Activitymentioning

confidence: 99%

The Value of Chilean Honey: Floral Origin Related to their Antioxidant and Antibacterial activities

Bridi¹,

Montenegro²

2017

Honey Analysis

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Honey chemical composition is related to the plant species where nectar is collected by honeybees. Chilean beekeeping is characterized by a variety of honey types, some unique, due to a high participation of endemic and native species. In Chile, the most emblematic lower honey, both for its abundance and sensory characteristics, is ulmo honey (Eucriphya cordifolia) and quillay honey (Quillaja saponaria). Melissopalynological analyses are used to establish whether a honey is uniloral, where at least 45% or more pollen grains found in it belong to the same species. The antioxidant and antimicrobial activities of Chilean honey have been studied in the last years with excellent results. Quillaja saponaria, Eucriphya cordifolia, Azara petiolaris, and Retanilla trinervia are within the Chilean endemic species that produce uniloral honeys that show antioxidant potential and antibacterial activity against pathogenic gram positive and gram -negative bacteria and also multiresistant strains. These activities are mainly atributed to the phenolic compounds such as lavonoids. Among these atractive characteristics of honey, it is important to note that this product has low toxicity and the medicinal properties of honey will help to protect honeybees by adding value not only to the signiicantly important process of pollinating crops and native plants, but also for the medicinal importance of their products.

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“…They are widely used for the production of jams, liqueurs, syrups, juices, marmalades, compotes, and chocolates among other products (Muñoz et al, 1986). Commercial murtilla production of fresh (Scheuermann et al, 2014) and processed products is currently established because the fruit is known for its sweet and floral aroma (Scheuermann et al, 2008) and its polyphenol content (Shene et al, 2009;Ruiz et al, 2010;Rubilar et al, 2011;Speisky et al, 2012;Alfaro et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Augusto¹,

Scheuermann²,

Alencar³

et al. 2014

Food Sci. Technol (Campinas)

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Over the last decade a considerable increase in the number of studies addressing the use of antioxidants from natural sources has led to the identification and understanding of the potential mechanisms of biologically active components. This results from the fact that they can be used to replace synthetic antioxidants commonly used in food. Murtilla (Ugni molinae Turcz) is a native berry grown in Chile, and in the present study, the phenolic composition and antioxidant activity of its fruits were studied. Hydroalcoholic extracts of dehydrated fruits from two genotypes of murtilla (Ugni molinae Turcz.) were produced. Extracts of wild murtilla and 14-4 genotype fruits had 19.35 and 40.28mg GAE/g for Total Phenolic Compounds, 76.48, and 134.35μmol TEAC/g for DPPH, and 157.04 and 293.99 μmol TEAC/g for ABTS, respectively. Components such as quercetin, epicatechin, and gallic, benzoic and hydrocaffeic acids were identified by CG/MS analysis. All of them showed antioxidant activity. Therefore, it is possible to say that the hydroalcoholic extracts of murtilla have antioxidant potential to be used in lipidic food.

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First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America

Cited by 101 publications

References 49 publications

Development of a Sustainable Process for the Solid-Liquid Extraction of Antioxidants from Oat

Development of a Sustainable Process for the Solid-Liquid Extraction of Antioxidants from Oat

The Value of Chilean Honey: Floral Origin Related to their Antioxidant and Antibacterial activities

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

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