Effect of drying temperature on polyphenolic compounds and antioxidant activity of Piper aduncum L. leaves: Agroindustria
The objective of the research was to evaluate the effect of drying temperature on the polyphenolic compounds and antioxidant activity of the leaves of Piper aduncum L. The leaves were collected in the city of Puyo, El Paico sector, located in the Amazon of the province from Pastaza, Ecuador. The ult...
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| 其他作者: | , , , , , |
| 格式: | article |
| 語言: | spa |
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2024
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| 在線閱讀: | https://revistas.utm.edu.ec/index.php/latecnica/article/view/6034 |
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添加標簽 | 總結: | The objective of the research was to evaluate the effect of drying temperature on the polyphenolic compounds and antioxidant activity of the leaves of Piper aduncum L. The leaves were collected in the city of Puyo, El Paico sector, located in the Amazon of the province from Pastaza, Ecuador. The ultrasound-assisted extraction technique was used to obtain the aqueous extracts. Total polyphenols were determined using the Folin-Ciocalteu analysis method and antioxidant activity was evaluated using the FRAP and ABTS methods. The effect of three levels of drying temperature (45, 50 and 55 °C) on the polyphenolic compounds and antioxidant activity of matico leaves was evaluated. Design Expert version 10 software was used to evaluate the significance of the study factor on the experimental response (P<0.05). ANOVA analysis was performed to assess the influence that temperature had on the response variables. Drying temperature had a negative effect on polyphenolic compounds and antioxidant activity in P. aduncum leaves. The highest values were obtained at 45 °C (79.92 mg eq. of gallic acid·100 g-1 of dry biomass) for total polyphenols (74,898.90 and 508.07 μg eq. of TROLOX·g-1 of dry biomass), for antioxidant activity using the FRAP and ABTS techniques, respectively, so it is advisable to dry at this temperature, prior to any subsequent use or processing in order to preserve its properties as a natural antioxidant. |
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