Phenolic Compound Identification and Antioxidant Capacity of Alperujo Extracts from Region del Maule, Chile

This study was carried out to determinate phenolic, flavonoid content, and antioxidant capacity in methanolic extract from three Alperujo varieties. Alperujo Barnea showed the highest concentration of phenols and flavonoid. The greater hydroxytyrosol content was obtained in the same extract (4.93 ±...

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Bibliographic Details
Published inInternational journal of food properties Vol. 19; no. 9; pp. 2016 - 2025
Main Authors Zagmutt, Sebastián, Guzmán, Luis, Orrego, Roxana, Wehinger, Sergio, Leiva, Elba
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 01.09.2016
Taylor & Francis Ltd
Subjects
Alperujo
Antioxidant capacities
Antioxidants
Barnea
Flavonoids
Hydroxytyrosol
Lipid oxidation
Phenolic compounds
Phenols
Tyrosol
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Summary:This study was carried out to determinate phenolic, flavonoid content, and antioxidant capacity in methanolic extract from three Alperujo varieties. Alperujo Barnea showed the highest concentration of phenols and flavonoid. The greater hydroxytyrosol content was obtained in the same extract (4.93 ± 0.37 µg/mg extract), whereas the greater tyrosol content (0.23 ± 0.012 µg/mg extract) was found in Arbequina extract. These results were correlated with the greatest radical scavenging and the highest inhibition of lipoperoxidation process observed in Barnea extract (IC 50 of 27.9 ± 1.04 µg/mL; IC 50 22.8 ± 3.5 µg/mL, respectively). In spite of differences, alperujo extracts exhibited notable antioxidant capacities.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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content type line 23
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2015.1092162