Actividad enzimática y capacidad antioxidante en menta (Mentha piperita L.) almacenada bajo refrigeración

Martínez-Damián, María Teresa; Cruz-Álvarez, Óscar; Colinas-León, María Teresa; Rodríguez-Pérez, Juan Enrique; Ramírez-Ramírez, Sweetia Paulina

doi:10.15517/am.v24i1.9641

Cited by 6 publications

(5 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…7 In our study, vitamin C levels fell during the storage period. This decrease may be associated with the accelerated rate of biochemical changes caused by processing, which can sometimes increase even at low temperatures, 33 and is consistent with previous studies. 7,31,34,35 Most of the vitamin C content was due to DHA (Fig.…”

Section: Discussionsupporting

confidence: 92%

Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 92%

Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

et al. 2017

View full text Add to dashboard Cite

show abstract

“…16 However, the lipoperoxidation technique is responsible for measuring the inhibition of lipid oxidation using linoleic acid as the lipid source and a FeCl2 solution to induce oxidation, so, in the presence of antioxidants, the accumulation of peroxide lipid should be minimal until all antioxidant compounds present in the samples are exhausted. 15 A higher percentage of inhibition is observed in all techniques when using extract A1 (Table 4), while for A2 and A3 similar results are observed between them, but lower that A1. The above is attributed to the presence of a greater number of polyphenols.…”

Section: Resultssupporting

confidence: 62%

“…Finally, 2.5 mL of 10% ethanol was added, and the absorbance was measured at 232 nm against a black of 10% ethanol. 15…”

Section: Loi Oxygen Limiting Indexmentioning

confidence: 99%

Hydrolyzable polyphenols contained in extracts from Mentha piperita L. and antioxidant capacity

Franco Aguirre,

Hernández Almanza,

Castañeda Facio

et al. 2024

IJMBOA

View full text Add to dashboard Cite

Mentha piperita L., is one of the most popular and consumed species worldwide because of its secondary metabolites with antioxidant properties, among these metabolites are polyphenolic molecules. These molecules can be extracted using different methodologies. However, the range of bioactive compounds in an extract can vary because of different factors, including the extraction methodology. Recently, use of hybrid technologies for extraction of plant compounds has been increased since a empowerment of various properties in the obtained extracts has been demonstrated. In this study was performed an analysis of the polyphenolic compounds and antioxidants from Mentha piperita L. Polyphenolic compounds were extracted using different extraction techniques which are reported as efficient and friendly to the environment, like ultrasound and microwave, which were compared with the hybrid technology (ultrasound-microwave). Results showed a significant increase on the obtaining of hydrolyzable polyphenolic compounds and antioxidant capacity, highlighting that using extraction by a hybrid technique (ultrasound-microwave) showed a greater % yield of extraction compared to ultrasound or microwave used separately.

show abstract

“…Previous reports have been demonstrated the increase of the POD activity during the storage of fruits in refrigeration and then moved to room temperature (ALIA et al, 2005;DUEÑAS-GÓMEZ et al, 2008;BALOIS-MORALES et al, 2007). These increases can be related with the generation of an oxidative stress induced by the exposition to low temperatures, which can cause a liberation of the POD to the cytoplasm, increasing its activity (MARTÍNEZ-DAMIÁN et al, 2013).…”

Section: Catalase (Ec 11116; Cat)mentioning

confidence: 93%

Antioxidant enzymes and antioxidant activity in two soursop selections (Annona muricata L.) from Nayarit,Mexico stored at 15 °C

et al. 2019

View full text Add to dashboard Cite

The changes in concentration of vitamin C, enzymatic and antioxidant activity during the ripening of two soursop selections (G1 and G2) at room temperature (22 ºC) and refrigeration (15 ºC) with an HR 85% were evaluated. The content of soluble protein, the activity of catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), the concentration of vitamin C, as well as the antioxidant activity was evaluated by DPPH, ABTS and FRAP methods. The initial soluble protein concentration of the G1 and G2 selections diminished at 22 and 15 °C during ripening. Fruits stored at 22 °C showed the highest CAT activity. The maximum activity of SOD was recorded on the sixth and fourth day in fruits stored at 22 and 15 ºC, respectively. Fruits stored at 22 °C recorded the highest amount of vitamin C. Fruits stored at 22 and 15 ºC showed the highest antioxidant activity on the fourth day. The fruits stored at 15 ºC was able to increase the shelf life up to 8 days without affecting the ripening process. Therefore, the enzymatic and antioxidant activity has an important role in the possible alteration that the fruit might suffer during its fruit ripening.

show abstract

Actividad enzimática y capacidad antioxidante en menta (Mentha piperita L.) almacenada bajo refrigeración

Cited by 6 publications

References 69 publications

Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

Hydrolyzable polyphenols contained in extracts from Mentha piperita L. and antioxidant capacity

Antioxidant enzymes and antioxidant activity in two soursop selections (Annona muricata L.) from Nayarit,Mexico stored at 15 °C

Contact Info

Product

Resources

About