| Literature DB >> 24001865 |
Lilia A Conde-Hernández1, José Á Guerrero-Beltrán.
Abstract
Extracts from fresh and dried samples of Mexican pepperleaf (Piper auritum Kunth) and "papalo" (Porophyllum ruderale) were obtained using a stirring or an ultrasound extraction system with five types of solvents (water, 50:50% v/v ethanol:water, 70:30% v/v ethanol:water, 85:15% v/v ethanol:1.5N HCl, and ethanol). Total phenolic compounds and antioxidant activity were evaluated with the phenol Folin Ciocalteu reagent and the ABTS method, respectively. Total phenolic compounds (PC), trolox (T), and ascorbic acid (AA), in the two herbs, were in the range of 6.79-68.03mg of galic acid (GA)/g dry solids (d.s.), 4.88-64.99mg of T/gd.s., and 5.31-49.84mgAA/gd.s., respectively. Extracts from fresh "papalo", using ultrasound as the extraction system, had the highest amount of total phenolic compounds. The fresh pepperleaf extract, obtained using ultrasound as the extraction method contained the highest amount of antioxidant activity.Entities:
Keywords: Antioxidant activity; Mexican pepperleaf; Piper auritum; Porophyllum ruderale; Total phenolic compounds; “Papalo”
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Year: 2013 PMID： 24001865 DOI： 10.1016/j.foodchem.2013.07.078
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514