Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40421
metadata.artigo.dc.title: Optimization of the extraction of polyphenols and antioxidant capacities from two types of Solanum gilo Raddi using response surface methodology
metadata.artigo.dc.creator: Miamoto, Juliana de Brito Maia
Aazza, Smail
Ruas, Natália Ritter
Carvalho, Alexandre Alves de
Pinto, José Eduardo Brasil Pereira
Resende, Luciane Vilela
Bertolucci, Suzan Kelly Vilela
metadata.artigo.dc.subject: Dietary source
Ethanolic extract
Extraction time
Medicinal plants
Solanum gilo Raddi
Fontes alimentares
Extrato etanólico
Tempo de extração
Plantas medicinais
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Mar-2020
metadata.artigo.dc.identifier.citation: MIAMOTO, J. de B. M. et al. Optimization of the extraction of polyphenols and antioxidant capacities from two types of Solanum gilo Raddi using response surface methodology. Journal of Applied Research on Medicinal and Aromatic Plants, [S.l.], v. 16, Mar. 2020. DOI: https://doi.org/10.1016/j.jarmap.2019.100238.
metadata.artigo.dc.description.abstract: Solanum gilo Radii is traditionally used in cooking by the local people of Brazil. The aim this work was to investigate the influence of extraction methods, ethanolic degree, and extraction time on of total phenolic compounds (TPC), flavonoids, and the antioxidant potential of immature fruits of two types of S. gilo, Long Light Green (LLG) and Spherical Dark Green (SDG), using response surface methodology (RSM).The dried and pulverized immature fruits were submitted to turbo-extraction, dynamic maceration, and sonication with different ethanolic degree (96, 70, and 40 %) and extraction times (10, 20, and 30 min). The experimental design approach using RSM was successfully applied for predicting dry residue, phenolics and flavonoids contents and antioxidant activities from the dry fruits of two types of S. gilo. The results showed that the most important variable in the extraction procedure was the ethanolic degree and the most promise type of S. gilo was SDG. The best ethanol degree was 61 % for TPC, 79 % TFF, 59 % TAC, and 65 % DPPH. These results demonstrate the potential benefit of S. gilo as an important dietary source of phenolic antioxidants for human health.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S2214786119305194#!
http://repositorio.ufla.br/jspui/handle/1/40421
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos

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