Propiedades antioxidantes del maguey morado (Rhoeo discolor) Purple maguey (Rhoeo discolor) antioxidant properties

Abstract

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.

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

“…The nanoemulsion contains xoconostle extracts and orange essential oil, which contain bioactive compounds, thus resulting in the increment in antioxidant activity (DPPH). The bioactive compounds inhibit free radicals [36,37,38]…”

Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

“…It was used the methodology described by Reyes-Munguía et al [26]; the radical 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) was prepared with a solution 80% of methanol until to obtain a concentration of 6.1 × 10 −5 M and it was stirred during 2 h in the darkness. It was added 0.5 mL of the sample and 2.5 mL of DPPH and the mixture of both were left reaction for 1 h in darkness and it was read to 515 nm until stabilized.…”

Stability, Antioxidant Activity and Bioavailability Ofnano-Emulsified Astaxanthin

“…These compounds play an important role in the maintenance of the chemical stability of foods during storage and probably in keeping their functional properties. On the basis of these considerations, the redox potential may be an interesting indicator of the antioxidant efficiency of food products and may be considered a better estimate of the influence of possible oxidative damage caused by processing (Reyes-Munguía et al, 2009).…”

“…The small droplet size of the lipid nano-emulsions offer solutions for availability problems of orallyadministered compounds, NE can improve the solubility of water insoluble bioactive compounds, enhance permeation due to their adhesive properties, prevent enzymatic degradation in gut wall and/or liver, protect against gastrointestinal degradation and improve the control of functional ingredient release at specific locations, so as to improve their stability, bioavailability and pharmaceutical properties (Ragelle et al, 2012;Reyes-Munguía et al, 2009;Sarduní et al, 2005;Shrewsbury et al, 2009;Sozer et al, 2009). The digestion of lipids within gastrointestinal tract is a complex process and the uptake of any encapsulated lipophilic components have gained attention as a tool to enhance the bioavailability of bioactive components.…”