Producción Científica Profesorado

Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design



Jaimez Ordaz, Judith

2021

Judith Jaimez-Ordaz, Elizabeth Contreras-López,Tania Hernández-Sánchez, Luis Guillermo González-Olivares, ,Javier Añorve-Morga, Juan Ramírez-Godínez. Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design. Molecules 2021, 26(4), 1042; https://doi.org/10.3390/molecules26041042


Abstract


The objective of this paper is to compare conventional, ultrasound, microwave, and French press methods for the extraction of antioxidant compounds from Decatropis bicolor in an aqueous medium. This plant is widely used in Mexican traditional medicine for breast cancer treatment. Despite that, there are few studies on D. bicolor. Two response surface designs were applied to establish the best conditions of the liberation of antioxidants from D. bicolor, which were determined by DPPH? and Ferric Reducing Antioxidant Power (FRAP) techniques. The total phenolic content was evaluated by the Folin-Ciocalteu method. The results showed that D. bicolor is a source of antioxidants (669?2128 mg ET/100 g and 553?1920 mg EFe2+/100 g, respectively) and phenolic compounds (2232?9929 mg EGA/100 g). Among the physical factors that were analyzed, the temperature was the determinant factor to liberate the compounds of interest by using low concentrations of the sample and short times of extraction. The French press was the most efficient method, obtaining values of antioxidant activity and phenolic compounds even higher than those reported by using extraction methods with solvents such as methanol.






Artículos relacionados

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

Optimization of thermal protein precipitation from acid whey

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Degradación anaerobia de dos tipos de lactosuero en reactores UASB

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

Survival of Brucella abortus in milk fermented with a yoghurt starter culture