2020
Contreras-López, E., Castañeda-Ovando, A., Jaimez-Ordaz, J., del Socorro Cruz-Cansino, N., González-Olivares, L.G., Rodríguez-Martínez, J.S., Ramírez-Godínez, J. Release of antioxidant compounds of Zingiber officinale by ultrasound-assisted aqueous extraction and evaluation of their in vitro bioaccessibility. Applied Sciences. 2020,10, 4987. DOI: 10.3390/app10144987
Abstract
Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80-90%) and temperature (30-50 C). Total phenolic content, antioxidant capacity (DPPH, ABTS+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.
CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO
LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES
CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS