Sensory characteristics of antioxidant extracts from Uruguayan native plants : Influence of deodorization by steam distillation

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Título

Sensory characteristics of antioxidant extracts from Uruguayan native plants : Influence of deodorization by steam distillation

Tema

PLANTAS NATIVAS
ANTIOXIDANTES
URUGUAY
ALIMENTOS FUNCIONALES
EVALUACION SENSORIAL
BIBLIOGRAFIA NACIONAL QUIMICA
2013

Abstract

Polyphenolic-rich antioxidant extracts from native plants have potential applications as ingredients in functional foods; however, their intense characteristic flavour is a major imitation to their application. In this context, the aim of the present work was to evaluate the influence of steam distillation on the sensory and physicochemical characteristics of extracts of five native Uruguayan plants (Acca sellowiana, Achyrocline satureioides, Aloysia gratisima, Baccharis trimera and Mikania guaco). Aqueous extracts from the five native plants were obtained. Steam distillation was used to produce two types of deodorized extracts: extracts from deodorized leaves and extracts deodorized after the extraction. The extracts were characterized in terms of their total polyphenolic content and antioxidant activity (using 2,2-diphenyl-1-picryl-hydrazyl and 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid methods). A trained assessor panel evaluated characteristic odour, characteristic flavour, bitterness and astringency of the extracts. The total polyphenolic content of the extracts ranged from 112.4 to 974.4 mg/100 mL, whereas their antioxidant capacity ranged from 9.6 to 1008.7mg vitamin C equivalents/100 mL, depending on the type of extract and the method being considered. Steam distillation was effective in reducing the characteristic odour and flavour of the extracts, without causing large changes in their polyphenolic content and antioxidant activity. In general, in terms of sensory characteristics, steam distillation performed on the extracts gave better results than when performed on the leaves; whereas the opposite trend was found for polyphenolic content and antioxidant activity. Results suggested that steam distillation could be a promising low-cost procedure for the production of antioxidant extracts for food products

Autor

Miraballes, Marcelo

Fuente

Food Science and Technology International 2013

Editor

Sage

Fecha

2013

Derechos

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La legislación uruguaya protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes

(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)

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Artículo

Identificador

DOI: 10.1177/1082013212455348
Fecha de agregación
August 5, 2013
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
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Citación
Miraballes, Marcelo, “Sensory characteristics of antioxidant extracts from Uruguayan native plants : Influence of deodorization by steam distillation,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed July 23, 2018, http://riquim.fq.edu.uy/items/show/687.
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