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Abstract:

Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous solutions as no-contaminant technology and Response Surface Methodology to obtain thyme extracts with the maximum antioxidant capacity. The optimal extraction conditions were: a solution of β-ciclodextrin 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH[rad]) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg GAE/mL. Interestingly, the extract demonstrated to inhibit the production of Maillard browning products and can be considered a potential antiglycant agent. The obtained data is important for developing eco-friendly technologies in order to obtain natural antioxidant extracts with a potential inhibitory capacity of Maillard glycation reaction. © 2018 Elsevier Ltd

Registro:

Documento: Artículo
Título:Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
Autor:Favre, L.C.; dos Santos, C.; López-Fernández, M.P.; Mazzobre, M.F.; Buera, M.D.P.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Departamento de Química Orgánica, Intendente Güiraldes 2160, Ciudad Universitaria, Buenos Aires, C1428EGA, Argentina
CONICET – Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, Buenos Aires, C1425FQB, Argentina
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, DBBE – Departamento de Biodiversidad y Biología Experimental, Intendente Güiraldes 2160, Ciudad Universitaria, Buenos Aires, C1428EGA, Argentina
CONICET – Consejo Nacional de Investigaciones Científicas Técnicas, IBBEA – Instituto de Biodiversidad y Biología Experimental y Aplicada, Intendente Güiraldes 2160, Ciudad Universitaria, Buenos Aires, C1428EGA, Argentina
Palabras clave:2,2-Diphenyl-1-picrylhydrazyl radical (DPPH[rad]) (PubChem CDI: 2735032); 2,4,6-Tripyridyl-s-triazine (TPTZ) (PubChem CID: 77258); Anti-glycation; Antioxidant activity; Bovine serum albumin (BSA) (PubChem CID: 16132389); Ferric chloride hexahydrate (PubChem CID: 6093258); Gallic acid (PubChem CID: 370); Glucose (PubChem CID: 5793); Maillard; Phosphate buffered saline (PBS) (PubChem CID: 24978514); Sodium carbonate trihydrate (PubChem CID: 10340); Thyme; Ultrasonic; β-Cyclodextrin; β-Cyclodextrin (β-CD) (PubChem CID: 444041); Body fluids; Chlorination; Chlorine compounds; Cyclodextrins; Extraction; Food products; Glycosylation; Sodium bicarbonate; Sodium Carbonate; Solutions; Surface properties; Ultrasonics; Anti-oxidant activities; Glycation; Maillard; Pubchem; Thyme; Antioxidants; beta cyclodextrin; polyphenol derivative; Thymus vulgaris extract; antioxidant activity; aqueous solution; Article; chemical reaction kinetics; controlled study; DPPH radical scavenging assay; ferric reducing antioxidant power assay; glycation; green chemistry; plant leaf; process optimization; response surface method; temperature; thyme; ultrasound assisted extraction; ultraviolet visible spectroscopy
Año:2018
Volumen:265
Página de inicio:86
Página de fin:95
DOI: http://dx.doi.org/10.1016/j.foodchem.2018.05.078
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:beta cyclodextrin, 7585-39-9
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v265_n_p86_Favre

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Citas:

---------- APA ----------
Favre, L.C., dos Santos, C., López-Fernández, M.P., Mazzobre, M.F. & Buera, M.D.P. (2018) . Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology. Food Chemistry, 265, 86-95.
http://dx.doi.org/10.1016/j.foodchem.2018.05.078
---------- CHICAGO ----------
Favre, L.C., dos Santos, C., López-Fernández, M.P., Mazzobre, M.F., Buera, M.D.P. "Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology" . Food Chemistry 265 (2018) : 86-95.
http://dx.doi.org/10.1016/j.foodchem.2018.05.078
---------- MLA ----------
Favre, L.C., dos Santos, C., López-Fernández, M.P., Mazzobre, M.F., Buera, M.D.P. "Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology" . Food Chemistry, vol. 265, 2018, pp. 86-95.
http://dx.doi.org/10.1016/j.foodchem.2018.05.078
---------- VANCOUVER ----------
Favre, L.C., dos Santos, C., López-Fernández, M.P., Mazzobre, M.F., Buera, M.D.P. Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology. Food Chem. 2018;265:86-95.
http://dx.doi.org/10.1016/j.foodchem.2018.05.078