EFFECTS OF DIFFERENT PHENOLS EXTRACTION CONDITIONS ON ANTIOXIDANT ACTIVITY OF ALMOND (PRUNUS DULCIS) FRU

• Type: Article in International Scientific Journal
• Date: 2009

Authors

JOÃO C.M. BARREIRA (Author) FFUP; ISABEL C.F.R. FERREIRA (Author) Other; M. BEATRIZ P.P. OLIVEIRA (Author) FFUP; JOSÉ A. PEREIRA (Author) Other

Journal

Title: Journal of Food Biochemistry

Vol. 33 No. 6

Pages: 763-776

ISSN: 0145-8884

Publisher: Wiley-Blackwell

Indexing

ISI Web of Science

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

Resumo (PT): In order to determine the optimum operational conditions for phenols extraction, a series of assays were performed in the Guara variety of almond (Prunus dulcis). Four variable operational conditions factors were considered: solvent type, solvent volume, temperature and extraction time. Phenols extracts antioxidant properties were evaluated, either chemically, by screening the free radical scavenging activity, or biochemically, by measuring the inhibition of thiobarbituric acid reactive substances formation in brain cells used as model for the study of lipid peroxidation damage in biomembranes. The extraction of the totality of phenols, confirmed by their antioxidant properties, allows the calculation of ideal doses for almond intake concerning antioxidant effects. The best outcome, regarding these proposals was obtained in the following conditions: 50 mL of methanol with 60 min of extraction time at 25C. <br> <br> <a target="_blank" href="http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2009.00249.x/abstract "> Texto integral </a> <br> <br>

Abstract (EN): In order to determine the optimum operational conditions for phenols extraction, a series of assays were performed in the Guara variety of almond (Prunus dulcis). Four variable operational conditions factors were considered: solvent type, solvent volume, temperature and extraction time. Phenols extracts antioxidant properties were evaluated, either chemically, by screening the free radical scavenging activity, or biochemically, by measuring the inhibition of thiobarbituric acid reactive substances formation in brain cells used as model for the study of lipid peroxidation damage in biomembranes. The extraction of the totality of phenols, confirmed by their antioxidant properties, allows the calculation of ideal doses for almond intake concerning antioxidant effects. The best outcome, regarding these proposals was obtained in the following conditions: 50 mL of methanol with 60 min of extraction time at 25C. <br> <br> <a target="_blank" href="http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2009.00249.x/abstract "> Full text</a> <br> <br>

Language: English

Type (Professor's evaluation): Scientific