Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.
In this work, microwave-assisted extraction (MAE) technique was developed for the extraction of total polyphenols from Physalis angulata. Several parameters of the MAE procedure (ethanol concentration, irradiation power, extraction time and liquid-to-solid ratio) were assessed through an experimental Box-Behnken design (four variables and three levels). Results indicated a variation from 3.74 to 0.03 mg GAE/g of extract (total polyphenol), 7.77 to 0.5 mg/L (gallic acid), 0.55 to 0.27 mg/L (ellagic acid), 0.26 to 0.02 mg/L (caffeic acid), 0.86 to 0.25 mg/L (rutin) and 2.43 to 0.89 mg/L (mangiferin), and different effects were observed depending on the compounds. In summary, MAE may be used as a suitable approach for the selective extraction of total polyphenols from Physalis angulata.
PRACTICAL APPLICATIONSMicrowave-assisted extraction (MAE) is a potential technique to obtain total phenolic compounds from vegetable sources. This approach increases the yields and reduces the extraction time and the consumption of solvent compared with traditional extraction methods. Extract from Physalis angulata shows high polyphenol content and ethnopharmacological value which may be applied as preservative (in food industry) or due to its biological properties (antioxidant, antipyretic, analgesic and anti-inflammatory).
ABSTRACT. Current research investigates the extraction process of total polyphenols from hibiscus (Hibiscus sabdariffa L.) and waxweed (Brazilian name: 'sete-sangrias') (Cuphea carthagenensis) and evaluates the antioxidant potential of their extracts. The extraction stage comprised investigation on the following parameters: i) solvents (acetone and ethanol) pure and fractioned with water; ii) variables (temperature, stirring, solvent ratio, time and pH). Total polyphenols were quantified by Folin-Ciocalteau reagent and antioxidant activity was determined by ABTS•+ (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. Results showed that, depending on experimental conditions, total phenolic contents for hibiscus and waxweed ranged between 460.86 mg GAE 100 g •+ e DPPH. Os resultados mostraram que o hibiscus e a sete sangrias tem um conteúdo significativo de polifenóis os quais podem ser extraídos em condições amenas de processo e, posteriormente, empregados como fontes naturais de antioxidantes em processos industriais.Palavras-chave: polifenóis, DPPH, extratos naturais.
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