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Abstract:

Yerba maté extracts have in vitro antioxidant capacity attributed to the presence of polyphenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives. DPPH is one of the most used assays to measure the antioxidant capacity of pure compounds and plant extracts. It is difficult to compare the results between studies because this assay is applied in too many different conditions by the different research groups. Thus, in order to assess the antioxidant capacity of yerba maté extracts, the following procedure is proposed: 100 μL of an aqueous dilution of the extracts is mixed in duplicate with 3.0 mL of a DPPH 'work solution in absolute methanol (100 μM.L-1), with an incubation time of 120 minutes in darkness at 37 ± 1 °C, and then absorbance is read at 517 nm against absolute methanol. The results should be expressed as ascorbic acid equivalents or Trolox equivalents in mass percentage (g% dm, dry matter) in order to facilitate comparisons. The AOC of the ethanolic extracts ranged between 12.8 and 23.1 g TE % dm and from 9.1 to 16.4 g AAE % dm. The AOC determined by the DPPH assay proposed in the present study can be related to the total polyphenolic content determined by the Folin-Ciocalteu assay.

Registro:

Documento: Artículo
Título:A novel procedure to measure the antioxidant capacity of yerba maté extracts
Autor:Hartwig, V.G.; Brumovsky, L.A.; Fretes, R.M.; Boado, L.S.
Filiación:Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Exactas y Naturales Departamento de Industrias, Universidad de Buenos Aires - UBA Pabellón Industrias, Ciudad Autónoma de Buenos Aires, 1428, Buenos Aires, Argentina
Facultad de Ciencias Exactas Químicas y Naturales, Universidad Nacional de Misiones - UnaM Departamento F, Roque Perez, 1847, Piso 4, 3300, Posadas, Misiones, Argentina
Palabras clave:Antioxidant capacity; Dpph; Ilex paraguariensis; Yerba maté; Croton ovalifolius; Ilex paraguariensis
Año:2012
Volumen:32
Número:1
Página de inicio:126
Página de fin:133
DOI: http://dx.doi.org/10.1590/S0101-20612012005000022
Título revista:Ciencia e Tecnologia de Alimentos
Título revista abreviado:Cienc. Tecnol. Aliment.
ISSN:01012061
PDF:https://bibliotecadigital.exactas.uba.ar/download/paper/paper_01012061_v32_n1_p126_Hartwig.pdf
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01012061_v32_n1_p126_Hartwig

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Citas:

---------- APA ----------
Hartwig, V.G., Brumovsky, L.A., Fretes, R.M. & Boado, L.S. (2012) . A novel procedure to measure the antioxidant capacity of yerba maté extracts . Ciencia e Tecnologia de Alimentos, 32(1), 126-133.
http://dx.doi.org/10.1590/S0101-20612012005000022
---------- CHICAGO ----------
Hartwig, V.G., Brumovsky, L.A., Fretes, R.M., Boado, L.S. "A novel procedure to measure the antioxidant capacity of yerba maté extracts " . Ciencia e Tecnologia de Alimentos 32, no. 1 (2012) : 126-133.
http://dx.doi.org/10.1590/S0101-20612012005000022
---------- MLA ----------
Hartwig, V.G., Brumovsky, L.A., Fretes, R.M., Boado, L.S. "A novel procedure to measure the antioxidant capacity of yerba maté extracts " . Ciencia e Tecnologia de Alimentos, vol. 32, no. 1, 2012, pp. 126-133.
http://dx.doi.org/10.1590/S0101-20612012005000022
---------- VANCOUVER ----------
Hartwig, V.G., Brumovsky, L.A., Fretes, R.M., Boado, L.S. A novel procedure to measure the antioxidant capacity of yerba maté extracts . Cienc. Tecnol. Aliment. 2012;32(1):126-133.
http://dx.doi.org/10.1590/S0101-20612012005000022