Functional Properties Of Spice Extracts Obtained Via Supercritical Fluid Extraction.

dc.creatorLeal, Patrícia F
dc.creatorBraga, Mara E M
dc.creatorSato, Daisy N
dc.creatorCarvalho, João E
dc.creatorMarques, Marcia O M
dc.creatorMeireles, M Angela A
dc.date2003-Apr
dc.date2015-11-27T12:52:48Z
dc.date2015-11-27T12:52:48Z
dc.date.accessioned2018-03-29T00:58:46Z
dc.date.available2018-03-29T00:58:46Z
dc.identifierJournal Of Agricultural And Food Chemistry. v. 51, n. 9, p. 2520-5, 2003-Apr.
dc.identifier0021-8561
dc.identifier10.1021/jf0260693
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/12696930
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/195726
dc.identifier12696930
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1295959
dc.descriptionIn the present study the antioxidant, anticancer, and antimycobacterial activities of extracts from ginger (Zingiber officinale Roscoe), rosemary (Rosmarinus officinalis L.), and turmeric (Curcuma longa L.) were evaluated. The extracts were obtained using supercritical CO(2) with and without ethanol and/or isopropyl alcohol as cosolvent. The extracts' antioxidant power was assessed using the reaction between beta-carotene and linolenic acid, the antimycobacterial activity against M. tuberculosis was measured by the MABA test, and their anticancer action was tested against nine human cancer ancestries: lung, breast, breast resistant, melanoma, colon, prostate, leukemia, and kidney. The rosemary extracts exhibited the strongest antioxidant and the lowest antimycobacterial activities. Turmeric extracts showed the greatest antimycobacterial activity. Ginger and turmeric extracts showed selective anticancer activities.
dc.description51
dc.description2520-5
dc.languageeng
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.rights
dc.sourcePubMed
dc.subjectAnti-bacterial Agents
dc.subjectAnticarcinogenic Agents
dc.subjectAntioxidants
dc.subjectCarbon Dioxide
dc.subjectCurcuma
dc.subjectGas Chromatography-mass Spectrometry
dc.subjectGinger
dc.subjectMycobacterium
dc.subjectPlant Extracts
dc.subjectRosmarinus
dc.titleFunctional Properties Of Spice Extracts Obtained Via Supercritical Fluid Extraction.
dc.typeArtículos de revistas


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