Actividad antioxidante de los compuestos fenólicos

Durán, R. Maestro; Padilla, R.

doi:10.3989/gya.1993.v44.i2.1105

Cited by 24 publications

(8 citation statements)

References 36 publications

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“…The phenol fraction of vinasse consists largely of non-flavonoid compounds such as phenolic acids. 35 These compounds have an average molecular weight of 166 g mol −1 . This value can be used to estimate the apparent ozone uptake (in mol) relative to the total amount of phenols removed.…”

Section: Discussionmentioning

confidence: 99%

Ozonation of vinasse in acid and alkaline media

Santos

Bocanegra

Martı́n

et al. 2003

J of Chemical Tech & Biotech

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The production of ethanol by fermentation and subsequent distillation generates wastewater known as 'vinasse'. This waste is highly polluting on account of its high organic load and antibacterial activity-which arises from the presence of phenolic compounds that reduce the efficiency of the detoxification treatments best suited to this type of waste (eg anaerobic digestion). This can be avoided by using a pre-treatment based on a chemical oxidant (ozone) at an acid or alkaline pH. Ozonation in acid media provides more selective elimination of phenolic compounds and a more readily biodegradable waste (ie an increased BOD 5 /COD ratio).

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Section: Discussionmentioning

confidence: 99%

Ozonation of vinasse in acid and alkaline media

Santos

Bocanegra

Martı́n

et al. 2003

J of Chemical Tech & Biotech

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“…En la industria alimenticia y farmacéutica se utilizan antioxidantes sintéticos como el ácido ascórbico, el butilhidroxitolueno (BHT) y butilhidroxianisol (BHA), estos últimos de tipo fenólico y de los cuales se ha cuestionado su uso por implicaciones de tipo tóxico y cancerí-geno (Maestro y Borja, 1993).…”

Section: Introductionunclassified

“…En la mayoría de ellos los compuestos que le imparten la propiedad antioxidante son los fenoles, en diversas formas, fenoles simples, flavonoides y/o taninos (Pérez, 2003;Maestro y Borja, 1993;Hagerman et al, 1998), debido a sus propiedades redox, lo cual les permite actuar como agentes reductores donadores de hidrógeno y estabilizadores de oxígeno reactivo, además de tener excelentes propiedades de quelación de hierro y otros metales de transición. Sus propiedades antirradicales libres se dirigen fundamentalmente hacia los radicales hidroxilo y superóxido implicados en el inicio de la cadena de peroxidación lipídica (Martínez et al, 2002;Amié et al, 2003).…”

Section: Introductionunclassified

Propiedades antirradicales libres y antibacterianas de extractos de corteza de pino

Castro¹,

López²,

Rodríguez³

2016

MYB

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RESUMENSe evaluó la actividad de captura de radicales libres de extractos etanólicos y acuosos de la corteza de Pinus ayacahuite, Pinus cooperi, Pinus durangensis, Pinus leiophylla y Pinus teocote, utilizando el método del radical difenilpicrilhidracilo (DPPH), a concentraciones de extracto de (250, 500, 750, 1000 y 1250) mg L -1 . La actividad se comparó con la de los antioxidantes comerciales butilhydroxitolueno (BHT) y butilhydroxianisol (BHA). Los extractos etanólicos presentaron mayor actividad que los acuosos, sobresaliendo las especies P. leiophylla y P. durangensis, con capacidades antirradicales a 500 mg L -1 de (90,4 ± 0,98) % y (83,0 ± a 41) %, similares a BHA (83,6 ± 0,20) % y superiores a BHT (50,3 ± 0,72). A excepción de P. cooperi, todos los extractos, tanto etanólicos como acuosos presentaron actividad superior al 90,0 % a 1250 mg L -1 . Se calculó la concentración para inhibir el 50,0 % de los radicales (CE 50 ). La actividad antibacteriana se evaluó por el método de dilución en agar, sobre Staphylococcus aureus, Enterococcus sp., Escherichia coli y Pseudomonas aeruginosa a concentraciones de (0,625, 2,5, 5,0, 10,0 y 20,0) mg/mL. Se reportó como la concentración mínima inhibitoria (CMI) para impedir el crecimiento bacteriano. En general los extractos etanólicos mostraron mayor inhibición que los acuosos, S. aureus se inhibió eficientemente (CMI 0,625 mg/mL), Enterococcus sp., moderadamente (CMI 2,5 mg/mL), E. coli no tuvo buena inhibición (CMI 10,0 a 20,0) mg/mL y P. aeruginosa solo se inhibió eficientemente por el extracto etanólico de P. cooperi (2,5 mg/mL). PALABRAS CLAVE:Actividad antibacteriana, corteza de pino, DPPH, extractos. ABSTRACTFree radicals scavengers of ethanolic and aqueous extracts from Pinus ayacahuite, Pinus cooperi, Pinus durangensis, Pinus leiophylla and Pinus teocote bark were evaluated, using the diphenylpicrylhydrazyl (DPPH) radical assay, to extract concentrations of (250, 500, 750, 1000 and 1250) mg L -1 . The scavengers were compared with butilhydroxitolueno (BHT) and butilhydroxianisol (BHA). Ethanolic extracts had higher activity than the aqueous one, specially P. leiophylla and P. durangensis, with scavengers at 500 mg L -1 of (90,4 ± 0,98) % and (83,0 ± 1,41) %, similar to BHA (83,6 ± 0,20) % and higher than BHT (50,3 ± 0,72) %. Other than P. cooperi all extracts showed scavengers higher to 90,0 % at 1250 mg L -1 . The concentration for scavengers 50,0 % of radical (CE 50 ) was evaluated. The antimicrobial activity of the extracts was evaluated using agar dilution method against Staphylococcus aureus, Enterococcus sp., Escherichia coli and Pseudomonas aeruginosa to concentrations of (0,625, 2,5, 5,0, 10,0 and 20,0) mg/mL. The minimal inhibitory concentration (MIC) was reported. Ethanolic extracts had higher activity than the aqueous one. S. aureus was the most inhibited (MIC 0,625 mg/mL), Enterococcus sp. moderaty inhibited (MIC 2,5 mg/mL), E. coli do not had a good inhibition (MIC 10,0 to 20,0) mg/mL. P. aeruginosa only was efficiently inhibited by P. cooperi (2,...

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“…Los compuestos fenólicos actúan como antioxidantes debido a sus propiedades óxido-reductoras, actuando como agentes reductores, donadores de hidrógeno, atrapadores de radicales libres y quelantes de metales (11). Diversas especias retardan la oxidación de los lípidos durante la fritura (8,(12)(13).…”

Section: Introductionunclassified

Evaluación de propiedades fisicoquímicas de aceite de girasol (Helianthus annuus) adicionado con extracto de achiote (Bixa orellana) durante calentamiento en horno microondas

Naranjo

Dueñas

Caicedo³

et al. 2015

Perf. de Coyunt. Econ

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Como citar este artículo: Naranjo J, Dueñas Y, Caicedo O, Castrillón A. Evaluación de propiedades fisicoquímicas de aceite de girasol (Helianthus annuus) adicionado con extracto de Bixa orellana durante calentamiento en horno microondas. Perspect Nutr Humana. 2015;17: 115-124 Evaluation of physicochemical properties of sunflower oil (Helianthus annuus) blended with achiote (Bixa orellana) extract during microwave heating AbstractBackground: Microwave cooking is a growing trend in the general population, which does not take into account the effect on food quality. Objective: To evaluate the effect of the extract of Bixa orellana on sunflower oil during microwave heating. Materials and methods: Sunflower oil was heated during 12 minutes in a microwave, with and without the addition of 100 mg extract of Bixa orellana, and physicochemical properties were evaluated at different time intervals. Results: The addition of Bixa orellana extract contributes to preserve the quality of the sunflower oil during the first three minutes of heating. For longer periods, no protective effect is observed. Conclusion: The addition of 100 mg of extract of Bixa orellana on sunflower oil was capable to avoid the oxidation during microwave heating for three minutes.

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Actividad antioxidante de los compuestos fenólicos

Cited by 24 publications

References 36 publications

Ozonation of vinasse in acid and alkaline media

Ozonation of vinasse in acid and alkaline media

Propiedades antirradicales libres y antibacterianas de extractos de corteza de pino

Evaluación de propiedades fisicoquímicas de aceite de girasol (Helianthus annuus) adicionado con extracto de achiote (Bixa orellana) durante calentamiento en horno microondas

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