Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
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 Respo...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/96209 |
| Acceso en línea: | http://hdl.handle.net/11336/96209 |
| Access Level: | acceso abierto |
| Palabra 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) https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
| Sumario: | 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. |
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