Extraction of anthocyanins from Mortiño (Vaccinium floribundum) and determination of their antioxidant capacity
| Autor: | Javier Garrido, Byron Pérez, Andrea Endara, Lucía Ramírez-Cárdenas |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Baya andina
ABTS biology Chemistry Extraction (chemistry) Vaccinium floribundum Antioxidantes Forestry Andean berry Horticulture biology.organism_classification Antioxidants Differential pH chemistry.chemical_compound Antioxidant capacity FRAP Animal Science and Zoology Food science pH diferencial Agronomy and Crop Science Food Science |
| Zdroj: | Revista Facultad Nacional de Agronomía Medellín, Volume: 74, Issue: 1, Pages: 9453-9460, Published: APR 2021 |
| ISSN: | 2248-7026 0304-2847 |
| DOI: | 10.15446/rfnam.v74n1.89089 |
| Popis: | Mortiño (Vaccinium floribundum) is a wild Andean berry, with a high content of bioactive compounds, especially anthocyanins, with protective effects against various diseases due to their antioxidant capacity. The aim of this study was to determine the best anthocyanin extraction conditions without affecting the mortiño antioxidant capacity. A completely randomized design with factorial arrangement 23 was applied in the extraction (solvent: ethanol and methanol; concentration: 20 and 60%; temperature: 30 and 60 °C). The anthocyanin content showed that the best extraction conditions were 20 and 60% hydroethanolic solution at 60 °C (P |
| Databáze: | OpenAIRE |
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