Phenolic Compound Identification and Antioxidant Capacity of Alperujo Extracts from Region del Maule, Chile

Autor:	Luis Guzmán, Sebastián Zagmutt, Sergio Wehinger, Elba Leiva, Roxana Orrego
Rok vydání:	2016
Předmět:	0301 basic medicine chemistry.chemical_classification Antioxidant medicine.medical_treatment Flavonoid 010501 environmental sciences 01 natural sciences Tyrosol 03 medical and health sciences chemistry.chemical_compound Antioxidant capacity 030104 developmental biology chemistry Lipid oxidation Botany medicine Hydroxytyrosol Phenols Food science IC50 0105 earth and related environmental sciences Food Science
Zdroj:	International Journal of Food Properties. 19:2016-2025
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2015.1092162
Popis:	This study was carried out to determinate phenolic, flavonoid content, and antioxidant capacity in methanolic extract from three Alperujo varieties. Alperujo Barnea showed the highest concentration of phenols and flavonoid. The greater hydroxytyrosol content was obtained in the same extract (4.93 ± 0.37 µg/mg extract), whereas the greater tyrosol content (0.23 ± 0.012 µg/mg extract) was found in Arbequina extract. These results were correlated with the greatest radical scavenging and the highest inhibition of lipoperoxidation process observed in Barnea extract (IC50 of 27.9 ± 1.04 µg/mL; IC50 22.8 ± 3.5 µg/mL, respectively). In spite of differences, alperujo extracts exhibited notable antioxidant capacities.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b4e0f46f0ab61fd40de597bdd9d993e5 https://doi.org/10.1080/10942912.2015.1092162 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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