PERSONAL DE APOYO
COGOI Laura Carolina
artículos
Título:
Evaluation of the Antioxidant Activity and Polyphenols Content of
Autor/es:
TURNER SEBASTIÁN; COGOI LAURA; ISOLABELLA SANTIAGO; FILIP ROSANA; ANESINI CLAUDIA
Revista:
Advanced Journal of Food Science and Technology
Editorial:
Maxwell Scientific Publications
Referencias:
Año: 2011 vol. 3 p. 23 - 30
ISSN:
2042-4868
Resumen:
The fresh leaves and stems of Ilex paraguariensis (Aquifoliaceae) (green maté) are industrialized
to prepare the commercial product named ?yerba mate? used in South America as a tea-like beverage. It is
exported to the US, Europe and Asia as vegetal drug or extracts used in complementary and alternative
medicine and in formulations for functional foods. The aims of this study were: a) to evaluate if the antioxidant
activity (DPPH free radical scavenging activity and the prevention of lipid peroxidation) of I. paraguariensis
to prepare the commercial product named ?yerba mate? used in South America as a tea-like beverage. It is
exported to the US, Europe and Asia as vegetal drug or extracts used in complementary and alternative
medicine and in formulations for functional foods. The aims of this study were: a) to evaluate if the antioxidant
activity (DPPH free radical scavenging activity and the prevention of lipid peroxidation) of I. paraguariensis
to prepare the commercial product named ?yerba mate? used in South America as a tea-like beverage. It is
exported to the US, Europe and Asia as vegetal drug or extracts used in complementary and alternative
medicine and in formulations for functional foods. The aims of this study were: a) to evaluate if the antioxidant
activity (DPPH free radical scavenging activity and the prevention of lipid peroxidation) of I. paraguariensis
to prepare the commercial product named ?yerba mate? used in South America as a tea-like beverage. It is
exported to the US, Europe and Asia as vegetal drug or extracts used in complementary and alternative
medicine and in formulations for functional foods. The aims of this study were: a) to evaluate if the antioxidant
activity (DPPH free radical scavenging activity and the prevention of lipid peroxidation) of I. paraguariensis
to prepare the commercial product named ?yerba mate? used in South America as a tea-like beverage. It is
exported to the US, Europe and Asia as vegetal drug or extracts used in complementary and alternative
medicine and in formulations for functional foods. The aims of this study were: a) to evaluate if the antioxidant
activity (DPPH free radical scavenging activity and the prevention of lipid peroxidation) of I. paraguariensis
Ilex paraguariensis (Aquifoliaceae) (green maté) are industrialized
to prepare the commercial product named ?yerba mate? used in South America as a tea-like beverage. It is
exported to the US, Europe and Asia as vegetal drug or extracts used in complementary and alternative
medicine and in formulations for functional foods. The aims of this study were: a) to evaluate if the antioxidant
activity (DPPH free radical scavenging activity and the prevention of lipid peroxidation) of I. paraguariensisI. paraguariensis
is affected by the industrial processing and if so, b) to determine which stages of the industrial process could
provide the most useful material with antioxidant properties to be used in food and pharmaceutical industries.
Leaves at different stages of the industrial process (green, zapecado, dried and forced aging) were used to
prepare aqueous extracts. The total polyphenols content was determined by spectrophotometry (Folin
Ciocalteu´s method). The main bioactive compounds were identified and quantified by HPLC-DAD. The results
obtained in this work demonstrated that maté green leaves could provide the most useful material with
antioxidant properties to be used in formulations for food and pharmaceutical industries.
obtained in this work demonstrated that maté green leaves could provide the most useful material with
antioxidant properties to be used in formulations for food and pharmaceutical industries.
obtained in this work demonstrated that maté green leaves could provide the most useful material with
antioxidant properties to be used in formulations for food and pharmaceutical industries.
obtained in this work demonstrated that maté green leaves could provide the most useful material with
antioxidant properties to be used in formulations for food and pharmaceutical industries.
obtained in this work demonstrated that maté green leaves could provide the most useful material with
antioxidant properties to be used in formulations for food and pharmaceutical industries.
´s method). The main bioactive compounds were identified and quantified by HPLC-DAD. The results
obtained in this work demonstrated that maté green leaves could provide the most useful material with
antioxidant properties to be used in formulations for food and pharmaceutical industries.