Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia

Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia

The effects of the extraction system (50% methanol or 50% methanol pH 2.0), volume/material ratio, temperature, time and extractions with 70% acetone were evaluated in the total phenolic compounds (TPC) extraction and in antioxidant activities (AA) using FRAP and ABTS assays in guava fruit. The best yield was obtained when 0.5 g of guava were extracted first with 20 mL 50% methanol and then four times with 20 mL 70% acetone during 30 min at 50 °C. Among the different trials guava fruit exhibited high levels of AA as well as TPC.

Saved in:
Bibliographic Details
Main Authors: Restrepo-Sánchez,Diana-Chavely, Narváez-Cuenca,Carlos-Eduardo, Restrepo-Sánchez,Luz-Patricia
Format: Digital revista
Language:Spanish / Castilian
Published: Sociedade Brasileira de Química 2009
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000600030
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:scielo:S0100-40422009000600030
record_format ojs
spelling oai:scielo:S0100-404220090006000302009-09-22Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, ColombiaRestrepo-Sánchez,Diana-ChavelyNarváez-Cuenca,Carlos-EduardoRestrepo-Sánchez,Luz-Patricia FRAP ABTS total phenolic compounds The effects of the extraction system (50% methanol or 50% methanol pH 2.0), volume/material ratio, temperature, time and extractions with 70% acetone were evaluated in the total phenolic compounds (TPC) extraction and in antioxidant activities (AA) using FRAP and ABTS assays in guava fruit. The best yield was obtained when 0.5 g of guava were extracted first with 20 mL 50% methanol and then four times with 20 mL 70% acetone during 30 min at 50 °C. Among the different trials guava fruit exhibited high levels of AA as well as TPC.info:eu-repo/semantics/openAccessSociedade Brasileira de QuímicaQuímica Nova v.32 n.6 20092009-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000600030es10.1590/S0100-40422009000600030
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language Spanish / Castilian
format Digital
author Restrepo-Sánchez,Diana-Chavely
Narváez-Cuenca,Carlos-Eduardo
Restrepo-Sánchez,Luz-Patricia
spellingShingle Restrepo-Sánchez,Diana-Chavely
Narváez-Cuenca,Carlos-Eduardo
Restrepo-Sánchez,Luz-Patricia
Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia
author_facet Restrepo-Sánchez,Diana-Chavely
Narváez-Cuenca,Carlos-Eduardo
Restrepo-Sánchez,Luz-Patricia
author_sort Restrepo-Sánchez,Diana-Chavely
title Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia
title_short Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia
title_full Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia
title_fullStr Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia
title_full_unstemmed Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia
title_sort extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en vélez-santander, colombia
description The effects of the extraction system (50% methanol or 50% methanol pH 2.0), volume/material ratio, temperature, time and extractions with 70% acetone were evaluated in the total phenolic compounds (TPC) extraction and in antioxidant activities (AA) using FRAP and ABTS assays in guava fruit. The best yield was obtained when 0.5 g of guava were extracted first with 20 mL 50% methanol and then four times with 20 mL 70% acetone during 30 min at 50 °C. Among the different trials guava fruit exhibited high levels of AA as well as TPC.
publisher Sociedade Brasileira de Química
publishDate 2009
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000600030
work_keys_str_mv AT restreposanchezdianachavely extracciondecompuestosconactividadantioxidantedefrutosdeguayabacultivadaenvelezsantandercolombia
AT narvaezcuencacarloseduardo extracciondecompuestosconactividadantioxidantedefrutosdeguayabacultivadaenvelezsantandercolombia
AT restreposanchezluzpatricia extracciondecompuestosconactividadantioxidantedefrutosdeguayabacultivadaenvelezsantandercolombia
_version_ 1756387330279604224

Similar Items