Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales

Ares, Gastón; Barreiro, Cecilia; Gámbaro, Adriana

doi:10.1080/19476330903353536

Cited by 8 publications

(3 citation statements)

References 19 publications

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“…The results are very close to those found in our work since the plants belong to the same Asteraceae family. Evaluating the total phenolic content and antioxidant capacity, it has observed that among the two native Uruguayan plants analyzed (Achyrocline satureioides and Baccharis trimera), Baccharis t. presented greater results and proved the effectiveness of the phenolic compounds found in this plant family [24].…”

Section: Extraction Optimizationmentioning

confidence: 97%

Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

2020

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Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africanized bees Apis mellifera L. to produce green propolis in Southeastern Brazil. The phenolic compounds present in the plant and green propolis have been reported to be responsible for biological activities such as antioxidant capacity. This study aimed to optimize the ultrasound-assisted extraction of antioxidants compounds from rosemary-of-field using a central composite rotatable design (CCRD), and compare results to green propolis extract. An experimental design was performed to obtain responses of total phenolic content and antioxidant capacity. The results allowed observing that the optimum condition for both Baccharis dracunculifolia floral bud and raw green propolis antioxidant extraction was obtained with 99% ethanol solution. In this condition, Total Phenolic Content (TPC), Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) values were 612.14 mg GAE. g−1 sample, 534.39 µM ferrous sulfate g−1 sample, and 72.37 µmol TEAC. g−1 sample, respectively, for floral buds. These results have confirmed that optimization is a key step for effective and sustainable extraction processes to be feasible on an industrial scale. The proposed process can be easily adopted on a larger scale, as it uses very few inputs and presents straightforward steps, with the advantage of high efficiency in the extraction of phenolic compounds from the studied matrices compared to the results from the literature. The high concentration of antioxidants indicates that the products obtained can be considered as a sustainable bioactive source for food and cosmetic purposes.

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Section: Extraction Optimizationmentioning

confidence: 97%

Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

2020

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“…Then, in a group session with the leader of the panel, the assessors agreed by consensus that the most suitable descriptors were strawberry odour and flavour, A. sellowiana odour and flavour, sweet, astringent, bitter, brown colour, aftertaste and thickness. The assessors then were trained in the evaluation of jams following the methodology proposed by Ares et al (2010). Once the panel was trained, the five samples were evaluated using unstructured 10 cm long scales anchored with 'nil/not at all' and 'high' for the different attributes.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Strawberry jams enriched with Acca sellowiana extract

Miraballes

Martínez

Gámbaro

2019

Food sci. technol. int.

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Polyphenols are a popular functional ingredient used in foods due to their antioxidant activity. The leaves of Acca sellowiana, a South American native plant, have a much higher polyphenol content than other popular native plants in the region. In this context, five strawberry jams were developed with increasing amounts of A. sellowiana extract. A panel of trained sensory assessors initially evaluated the sensory profiles of the obtained products. Subsequently, three jams were selected and were evaluated by 96 consumers in two instances. Coded samples were presented in the first session; in the second session, the consumers were presented with information on whether the jams contained antioxidants or not. In both sessions, the acceptability was determined and a description was obtained by means of a check-all-that-apply question. The original jam without A. sellowiana extract presented a polyphenol content of 310.0 mg gallic acid equivalents/100 g and an acceptability higher than 6 in both sessions. A jam was obtained in which the polyphenol content increased to 467.5 mg gallic acid equivalents/100 g, with a sensory profile and acceptability that were similar to those of the original product. Information on enrichment with antioxidants did not affect the acceptability, but it did modify the consumer’s perception, as the consumer showed a predisposition to perceive negative sensory attributes when the product was presented with such information but also perceived it as novel and a good complement to the diet.

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“…Vargas et al (9) presented a descriptive analysis of aromatic properties of the A. satureioides extracts, obtained by CO 2 supercritical, based on the detection and description of their sensorial aspects, while Retta et al (10) evaluated and validated the A. satureioides and Helicrysum italicum extracts aromas as a potential perfume ingredient. It is also observed that the marcela extracts are used in several products marketed in the MERCOSUR region for their characteristic complex, bitter, aromatic flavor (11). Flavored compounds are widely used in the manufacture of perfume, foods, beverages, cosmetics, detergents, chemicals and pharmaceuticals, among other products (12).…”

Section: Introductionmentioning

confidence: 99%

Extraction process of the Achyrocline satureioides (Lam) DC. essential oil by steam distillation: modeling, aromatic potential and fractionation

Pires

Almeida

Wagner

et al. 2019

Journal of Essential Oil Research

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The essential oil of Achyrocline satureioides was obtained by steam distillation in four operating conditions (1.0, 1.5, 2.0 and 2.5 bar) and the aromatic profile of these essential oils was evaluated by gas chromatography/olfactometry (CG/O). It was observed that the relation between the aromatic intensities and the compounds concentration is not directly proportional, except for the α-pinene, which presented a high concentration and aromatic intensity. The essential oil compounds were identified by gas chromatography/mass spectrometry and a principal component analysis (PCA) was used to evaluate the pressure effect on the essential oil composition. Through the PCA, similarity of composition was observed between pressures of 2.0 and 2.5 bar. Furthermore, a mathematical modeling of extraction process and an essential oil theoretical fractionation process study by batch distillation of the major compounds were performed. In order to enhance its aromatic activity, the simulation methodology applied to fractionate the A. satureioides essential oil presented a high-purity (99.10%) α-pinene fraction.

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Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales

Cited by 8 publications

References 19 publications

Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

Strawberry jams enriched with Acca sellowiana extract

Extraction process of the Achyrocline satureioides (Lam) DC. essential oil by steam distillation: modeling, aromatic potential and fractionation

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