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|Title:||Inﬂuence of extraction time and volume of extracting solution on the phenolic compounds and antioxidant activity of strawberry.|
|Author:||Ferrão, Ana Cristina|
Gonçalves, João Carlos
|Citation:||Ferrão, A.C., Guiné, R.P.F., Gonçalves, F.J.A., Correia, P.M.R., & Gonçalves, J.C. (2017, December). Inﬂuence of extraction time and volume of extracting solution on the phenolic compounds and antioxidant activity of strawberry. In Abstract Book and Proceedings of International Congress on Engineering, Universidade da Beira Interior, Covilhã, Portugal, pp. 1-11.|
|Abstract:||This work aimed at comparing diﬀerent extracting conditions in order to enhance the extraction of phenolic compounds with antioxidant activity from strawberry. For the laboratorial tests, the strawberries were triturated and samples of 5 g were taken to perform extractions with methanol, for diﬀerent times (15 and 60 min.) and using diﬀerent volumes of the extraction solvent (25 and 50 mL). For each of the combinations three successive extractions were made and in each extract were quantiﬁed the total phenolic compounds (TPC), anthocyanins (ANT) and the antioxidant activity (AOA), all by spectrophotometric techniques. The results indicated that the more adequate conditions for the extraction of phenolic compounds and anthocyanins with antioxidant activity from strawberries corresponded to three successive extractions using each lasting for 60 min and using 50 mL of methanol. These conditions potentiated the extraction of high amounts of phenolic compounds with antioxidant activity. The TPC contents in the fresh strawberry varied from 2.2 to 3.2 mg GAE/g, the ANT contents varied from 131 to 149 mg Mv3G/g and the AOA was evaluated in the range 12.6 to 23.9 µmol TE/g.|
|Appears in Collections:||ESAV - DIA - Documentos de congressos (comunicações, posters, actas)|
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