Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/4743
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dc.contributor.authorFerrão, Ana Cristina-
dc.contributor.authorGuiné, Raquel-
dc.contributor.authorGonçalves, Fernando-
dc.contributor.authorCorreia, Paula-
dc.contributor.authorGonçalves, João Carlos-
dc.date.accessioned2017-12-07T13:22:17Z-
dc.date.available2017-12-07T13:22:17Z-
dc.date.issued2017-
dc.identifier.citationFerrão, 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.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/4743-
dc.description.abstractThis 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.pt_PT
dc.language.isoengpt_PT
dc.rightsopenAccesspt_PT
dc.subjectAntioxidant Activitypt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectBioactive phenolspt_PT
dc.subjectExtraction conditionspt_PT
dc.titleInfluence of extraction time and volume of extracting solution on the phenolic compounds and antioxidant activity of strawberry.pt_PT
dc.typeconferenceObjectpt_PT
dc.peerreviewedyespt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
degois.publication.firstPage1pt_PT
degois.publication.lastPage11pt_PT
degois.publication.locationCovilhãpt_PT
degois.publication.titleICEUBI: International Congress on Engineeringpt_PT
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