Journal
FOOD CHEMISTRY
Volume 142, Issue -, Pages 455-460Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.07.078
Keywords
Antioxidant activity; Total phenolic compounds; Mexican pepperleaf; Piper auritum; Papalo; Porophyllum ruderale
Funding
- Consejo Nacional de Ciencia y Tecnologia (CONACyT) in Mexico [2007/62275-Z]
- CONACyT
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Extracts from fresh and dried samples of Mexican pepperleaf (Piper auritum Kunth) and papalo (Porophyllum ruderale) were obtained using a stirring or an ultrasound extraction system with five types of solvents (water, 50:50% v/v ethanol:water, 70:30% v/v ethanol:water, 85:15% v/v ethanol:1.5 N HCl, and ethanol). Total phenolic compounds and antioxidant activity were evaluated with the phenol Folin Ciocalteu reagent and the ABTS method, respectively. Total phenolic compounds (PC), trolox (T), and ascorbic acid (AA), in the two herbs, were in the range of 6.79-68.03 mg of galic acid (GA)/g dry solids (d.s.), 4.88-64.99 mg of T/g d.s., and 5.31-49.84 mg AA/g d.s., respectively. Extracts from fresh papalo, using ultrasound as the extraction system, had the highest amount of total phenolic compounds. The fresh pepperleaf extract, obtained using ultrasound as the extraction method contained the highest amount of antioxidant activity. (C) 2013 Elsevier Ltd. All rights reserved.
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