info:eu-repo/semantics/article
Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
Fecha
2018-11Registro en:
Favre, Leonardo Cristian; dos Santos, Cristina; Lopez Fernandez, Maria Paula; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology; Elsevier; Food Chemistry; 265; 11-2018; 86-95
0308-8146
CONICET Digital
CONICET
Autor
Favre, Leonardo Cristian
dos Santos, Cristina
Lopez Fernandez, Maria Paula
Mazzobre, Maria Florencia
Buera, Maria del Pilar
Resumen
Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous solutions as no-contaminant technology and Response Surface Methodology to obtain thyme extracts with the maximum antioxidant capacity. The optimal extraction conditions were: a solution of β-ciclodextrin 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH[rad]) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg GAE/mL. Interestingly, the extract demonstrated to inhibit the production of Maillard browning products and can be considered a potential antiglycant agent. The obtained data is important for developing eco-friendly technologies in order to obtain natural antioxidant extracts with a potential inhibitory capacity of Maillard glycation reaction.
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