Recovery of antioxidants from boldo (peumus boldus m.) By conventional and supercritical co2 extraction

FOOD RESEARCH INTERNATIONAL;
Food Res. Int.

dc.creatorAguilera-Radic, José
dc.creatorDel Valle-Lladser, José
dc.creatorAsencio, M.
dc.creatorGodoy-Lennon, Camilo
dc.date2017-04-27T18:52:07Z
dc.date2022-07-07T02:23:04Z
dc.date2017-04-27T18:52:07Z
dc.date2022-07-07T02:23:04Z
dc.date2004
dc.date.accessioned2023-08-23T00:19:09Z
dc.date.available2023-08-23T00:19:09Z
dc.identifier0
dc.identifierD97I2026
dc.identifierD97I2026
dc.identifierWOS:000222650300007
dc.identifier0963-9969
dc.identifierhttps://hdl.handle.net/10533/197585
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8354667
dc.descriptionBoldo (Peumus boldus M.) is a native plant from Chile that has been used is traditional medicine to treat digestive and/or hepatobiliary disorders. An attempt was made in this work to extract antioxidant compounds from boldo using conventional solvents and supercritical carbon dioxide (SCCO2). Yield of soluble solids (SS), boldine, and compounds with antioxidant activity varied depending on part plant, solvent and extraction conditions. Following 24 h extraction, the highest yield was 33.4% (w/w, dry basis) of SS with 70:30 ethanol/water (v/v) mixture at 70 degreesC. Yield of alcoholic extractions increased as the temperature was raised from 20 to 70 degreesC, but the total antioxidant activity (free radical DPPH method) was maximal in boldo leaf extracts with aqueous ethanol at 50 degreesC (1648 TEAC/g dry leaf). Boldine concentration was maximal (12%) in boldo bark extracted with acidulated water, and decreased with extraction time when methanol or ethanol/water mixtures were used. No boldine was detected in boldo leaf extracts. The contribution of boldine to the antioxidant activity of boldo extracts was low, specially when using aqueous ethanol as solvent, and/or boldo leaf instead of boldo bark as substrate. Yield Of SCCO2 extraction was approximate to3% SS. Only non-polar compounds with limited antioxidant activity (0.08 TEAC/g extract) were extracted by SCCO2. (C) 2004 Elsevier Ltd. All rights reserved.
dc.description0
dc.description14
dc.descriptionFONDEF
dc.descriptiondelvalle@ing.puc.cl
dc.description0
dc.description7
dc.descriptionFONDEF
dc.description37
dc.languageENG
dc.publisherELSEVIER SCIENCE BV
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/Fondef/D97I2026
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationhttps://doi.org/10.1016/j.foodres.2003.03.001
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleRecovery of antioxidants from boldo (peumus boldus m.) By conventional and supercritical co2 extraction
dc.titleFOOD RESEARCH INTERNATIONAL
dc.titleFood Res. Int.
dc.typeArticulo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.coverageAMSTERDAM


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