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.
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| Autores principales: | , , |
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| Formato: | Digital revista |
| Idioma: | Spanish / Castilian |
| Publicado: |
Sociedade Brasileira de Química
2009
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| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000600030 |
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