Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584609 | Food Chemistry | 2018 | 29 Pages |
Abstract
Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous solutions as no-contaminant technology and Response Surface Methodology to obtain thyme extracts with the maximum antioxidant capacity. The optimal extraction conditions were: a solution of β-ciclodextrin 15â¯mM, an ultrasonic treatment time of 5.9â¯min at a temperature of 36.6â¯Â°C. They resulted in an extract with a polyphenolic content of 189.3â¯mgâ¯GAE/mL, an antioxidant activity (DPPH) of 14.8â¯mgâ¯GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3â¯mgâ¯GAE/mL. Interestingly, the extract demonstrated to inhibit the production of Maillard browning products and can be considered a potential antiglycant agent. The obtained data is important for developing eco-friendly technologies in order to obtain natural antioxidant extracts with a potential inhibitory capacity of Maillard glycation reaction.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Leonardo Cristian Favre, Cristina dos Santos, MarÃa Paula López-Fernández, MarÃa Florencia Mazzobre, MarÃa del Pilar Buera,