Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits

Detalhes bibliográficos
Autor(a) principal: Barreira, João C.M.
Data de Publicação: 2009
Outros Autores: Ferreira, Isabel C.F.R., Oliveira, Beatriz, Pereira, J.A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/2643
Resumo: 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.
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spelling Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruitsIn 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.WileyBiblioteca Digital do IPBBarreira, João C.M.Ferreira, Isabel C.F.R.Oliveira, BeatrizPereira, J.A.2010-10-07T15:48:14Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/2643engBarreira, João; Ferreira, Isabel C.F.R.; Oliveira, Beatriz; Pereira, J.A. (2009). Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits. Journal of Food Biochemistry. ISSN 0145-8884. 33:6, p 763–7760145-888410.1111/j.1745-4514.2009.00249.x1745-4514info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-06-21T01:18:50ZPortal AgregadorONG
dc.title.none.fl_str_mv Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
title Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
spellingShingle Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
Barreira, João C.M.
title_short Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
title_full Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
title_fullStr Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
title_full_unstemmed Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
title_sort Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits
author Barreira, João C.M.
author_facet Barreira, João C.M.
Ferreira, Isabel C.F.R.
Oliveira, Beatriz
Pereira, J.A.
author_role author
author2 Ferreira, Isabel C.F.R.
Oliveira, Beatriz
Pereira, J.A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Barreira, João C.M.
Ferreira, Isabel C.F.R.
Oliveira, Beatriz
Pereira, J.A.
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009
2009-01-01T00:00:00Z
2010-10-07T15:48:14Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/2643
url http://hdl.handle.net/10198/2643
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Barreira, João; Ferreira, Isabel C.F.R.; Oliveira, Beatriz; Pereira, J.A. (2009). Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits. Journal of Food Biochemistry. ISSN 0145-8884. 33:6, p 763–776
0145-8884
10.1111/j.1745-4514.2009.00249.x
1745-4514
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.mail.fl_str_mv
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