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dc.contributor.authorSegovia Gómez, Francisco José
dc.contributor.authorLupo, Bryshila
dc.contributor.authorPeiró Sánchez, Sara
dc.contributor.authorGordon, Michael H.
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2014-07-24T09:44:08Z
dc.date.available2014-07-24T09:44:08Z
dc.date.created2014-05
dc.date.issued2014-05
dc.identifier.citationSegovia, F. [et al.]. Extraction of antioxidants from borage (Borago officinalis L.) leaves—Optimization by response surface method and application in oil-in-water emulsions. "Antioxidants", Maig 2014, vol. 3, núm. 2, p. 339-357.
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/2117/23599
dc.description.abstractBorage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extract for application in emulsions. The responses were: total polyphenol content (TPC), antioxidant capacity by ORAC, and rosmarinic acid by HPLC. The ranges of the variables temperature, ethanol content and time were 50–90 °C, 0%–30%–60% ethanol (v/v), and 10–15 min. For ethanolic extraction, optimal conditions were at 75.9 °C, 52% ethanol and 14.8 min, yielding activity of 27.05 mg GAE/g DW TPC; 115.96 mg TE/g DW in ORAC and 11.02 mg/L rosmarinic acid. For water extraction, optimal activity was achieved with extraction at 98.3 °C and 22 min, with responses of 22.3 mg GAE/g DW TPC; 81.6 mg TE/g DW in ORAC and 3.9 mg/L rosmarinic acid. The significant variables were ethanol concentration and temperature. For emulsions, the peroxide value was inhibited by 60% for 3% extract concentration; and 80% with 3% extract concentration and 0.2% of BSA. The p-anisidine value between the control and the emulsion with 3% extract was reduced to 73.6% and with BSA 86.3%, and others concentrations had similar behavior.
dc.format.extent19 p.
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.lcshAntioxidants
dc.subject.otherRSM
dc.subject.otherrosmarinic acid
dc.subject.otherORAC
dc.subject.otherborage leaves
dc.subject.otherextraction
dc.subject.otheremulsion
dc.subject.otheroxidation
dc.titleExtraction of antioxidants from borage (Borago officinalis L.) leaves—Optimization by response surface method and application in oil-in-water emulsions
dc.typeArticle
dc.subject.lemacAntioxidants
dc.contributor.groupUniversitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.identifier.doi10.3390/antiox3020339
dc.relation.publisherversionhttp://www.mdpi.com/2076-3921/3/2/339
dc.rights.accessOpen Access
drac.iddocument15013431
dc.description.versionPostprint (published version)
upcommons.citation.authorSegovia, F.; Lupo , B.; Peiró, S.; Gordon, M.; Almajano, M.P.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameAntioxidants
upcommons.citation.volume3
upcommons.citation.number2
upcommons.citation.startingPage339
upcommons.citation.endingPage357


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Except where otherwise noted, content on this work is licensed under a Creative Commons license: Attribution-NonCommercial-NoDerivs 3.0 Spain