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dc.contributor.authorSkowyra, Monika
dc.contributor.authorGallego Iradi, María Gabriela
dc.contributor.authorSegovia Gómez, Francisco José
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2014-03-30T13:15:25Z
dc.date.available2014-03-30T13:15:25Z
dc.date.created2014-03-28
dc.date.issued2014-03-28
dc.identifier.citationSkowyra, M. [et al.]. Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions. "Antioxidants", 28 Març 2014, vol. 3, núm. 1, p. 3(1), 116-128-128.
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/2117/22436
dc.description.abstractArtemisia annua is currently the only commercial source of the sesquiterpene lactone artemisinin. Although artemisinin is a major bioactive component present in this Chinese herb, leaf flavonoids have shown a variety of biological activities. The polyphenolic profile of extract from leaves of A. annua was assessed as a source of natural antioxidants. Total phenolic content and total flavonoid content were established and three assays were used to measure the antioxidant capacity of the plant extract. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid #ABTS# radical cation, radicals, the oxygen radical absorbance capacity #ORAC# and the ferric reducing antioxidant power #FRAP# were 314.99 µM Trolox equivalents #TE#/g DW, 736.26 µM TE/g DW and 212.18 µM TE/g DW, respectively. A. annua extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during prolonged storage #45 days# at 32 °C. Artemisia extract at 2 g/L was as effective as butylated hydroxyanisole #BHA# at 0.02 g/L in slowing down the formation of hydroperoxides as measured by peroxide value and thiobarbituric acid reactive substances. The results of this study indicate that extract of A. annua may be suitable for use in the food matrix as substitutes for synthetic antioxidants.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria química
dc.subject.lcshChemical engineering
dc.subject.lcshAntioxidants
dc.subject.otherArtemisia annua
dc.subject.otherantioxidants
dc.subject.otheroil-in-water emulsions
dc.subject.otherlipid oxidation
dc.titleAntioxidant Properties of Artemisia annua Extracts in Model Food Emulsions
dc.typeArticle
dc.subject.lemacAntioxidants
dc.subject.lemacEnginyeria química
dc.contributor.groupUniversitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.identifier.doi10.3390/antiox3010116
dc.rights.accessOpen Access
drac.iddocument13047518
dc.description.versionPostprint (published version)
upcommons.citation.authorSkowyra, M.; Gallego, M.; Segovia, F.; Almajano, M.P.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameAntioxidants
upcommons.citation.volume3
upcommons.citation.number1
upcommons.citation.startingPage3(1), 116-128
upcommons.citation.endingPage128
dc.identifier.pmid26784667


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