BLACKBERRY (Rubus sp.): EXTRACTION PROCESS OPTIMIZATION AND DETERMINATION OF PHENOLIC COMPOUNDS ANTIOXIDANTS

被引：19
|
作者：
Vizzotto, Marcia [1 ]
Pereira, Marina Couto [2 ]
机构：
[1] Embrapa Clima Temperado, BR-96010971 Pelotas, RS, Brazil
[2] Univ Fed Rio Grande do Sul, Alegre, RS, Brazil
来源：
REVISTA BRASILEIRA DE FRUTICULTURA | 2011年 / 33卷 / 04期
关键词：
bioactive compounds; small fruits; extraction conditions; POLYPHENOLICS; ANTHOCYANINS; BLUEBERRIES; APOPTOSIS; DISEASE; CELLS;
D O I：
10.1590/S0100-29452011000400020
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
Considering that several phenolic compounds found in blackberry are beneficial to human health because of its antioxidant action, this study was conducted in order to optimize its extraction process for analysis. Samples were subjected to different extraction process: solvent, soaking time, solvent mixtures and acidified solvents. There were no differences in the results for volume of solvent, maceration time, solvent mixtures and acidification for the content of phenolic compounds; however, among the tested solvents, acetone was more efficient for extraction of phenolic compounds. The antioxidant activity was not affected by maceration time and the solvent mixtures; however the volume, the type of solvent and its acidification affected the antioxidant activity.
引用
收藏
页码：1209 / 1214
页数：6
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