INVESTIGADORES
ISLA Maria Ines
congresos y reuniones científicas
Título:
Approach to the content of total extractable phenolic compounds from Eugenia sp. samples by comparison of extraction methods
Autor/es:
CARDOZO MARÍA LUZ, ORDOÑEZ ROXANA MABEL, ISLA MARÍA INÉS
Lugar:
Chillán, Chile
Reunión:
Congreso; Primer Congreso Internacional de Farmacobotanica; 2009
Institución organizadora:
Facultad de Agronomía del Campus Chillán
Resumen:
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases is emerging. Extractability differs greatly from one solvent or physical agent to another, so that the most abundant polyphenols in the fruit are not necessarily the same in functional food preparations (jams, liquors, etc.). In order to obtain a quantitative extraction of total phenolic compounds of Eugenia pungens and Eugenia uniflora, lyophilized fruits were extracted exhaustively with acetone:water (70:30) by sonication. The extracts were combined to a final volume of 100 ml. Then, decoctions and macerations from fresh fruits were performed to determine the proportion of phenolic compounds that remains in food preparations. Phenols were measured colorimetrically using the Folin-Ciocalteu reagent. Total phenolic content in acetonic extracts from both samples did not differ significantly (36.24±0,05 and 38.34±0,04 mg gallic acid equivalents (GAE)/g of dry weight (DW) for E.uniflora and E.pungens, respectively). E. uniflora decoction and maceration were able to keep a higher percentage of phenolics (about 25-30%) when compare to E. pungens (around 15-18%). Also, macerations had a better performance than decoctions. Differences in moisture content of fruits, phenolic compounds solubility in dissimilar solvent systems and power of physical agents (sonic sound, heat or mechanical agitation) to pull out phenolics are evidenced in results. These results show that food preparations will display a significant loss of phenolic compounds.