Total phenolics and antioxidant activity of piper auritum and porophyllum ruderale

Food Chemistry

Volumn 142, Issue , 2014, Pages 455-460

  Conde Hernández, Lilia A ^a   Guerrero Beltrán, José Á ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Antioxidant activity; Total phenolic compounds mexican pepperleaf piper auritum papalo porophyllum ruderale

Indexed keywords

ANTIOXIDANTS; ETHANOL; EXTRACTION; ORGANIC SOLVENTS; PHENOLS; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; DRY SOLIDS; EXTRACTION METHOD; EXTRACTION SYSTEMS; FOLIN-CIOCALTEU REAGENTS; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLICS; ULTRASOUND EXTRACTIONS;

ASCORBIC ACID;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALCOHOL; ANTIOXIDANT; ASCORBIC ACID; CHENOPODIUM AMBROSIOIDES EXTRACT; GALLIC ACID; HYDROCHLORIC ACID; PHYTOL; SAFROLE; TROLOX C; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG IDENTIFICATION; DRUG ISOLATION; HERB; MOISTURE; OXIDATION; PIPER (PLANT); PIPER AURITUM; PLANT LEAF; POROPHYLLUM RUDERALE; ULTRASOUND;

PIPER AURITUM; POROPHYLLUM RUDERALE;

EID: 84881134681     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.078     Document Type: Article

References (35)

1. A.O.A.C. Official Methods of Analysis, 2000. Association of Official Analytical Chemists. 16th ed. Gaithersburg, MD, USA.
2. Baños-Guevara, P. E., Zavaleta-Mejía, E., Colinas-León, M. A., Luna-Romero, I., & Gutiérrez-Alonso, J. G. (2004). Control biológico de Colletotrichum gloeosporioides en papaya maradol roja (Carica papaya L.) y fisiología postcosecha de frutos infectados. Revista Mexicana de Fitopatología, 2, 198- 205.
3. Bohlmann, F., Jakupovic, J., Robinson, H., & King, R. M. (1980). A dithienylacetylene from Porophyllum ruderale. Phytochemistry, 19, 2759-2760.
4. Capelo, J. L., Maduro, C., & Vilhena, C. (2005). Discussion of parameters associated with the ultrasonic solid-liquid extraction for elemental analysis (total content) by electrothermal atomic absorption spectrometry. An overview. Ultrasonic Sonochemistry, 12, 225-232. (Pubitemid 39371206)
5. Chemat, S., Lagha, A., Aitamar, H., Bartels, P. V., & Chemat, F. (2004). Comparison of conventional and ultrasound-assisted extraction of carvone and limonene from caraway seeds. Flavour and Fragrance Journal, 19, 188-195. (Pubitemid 38660432)
6. Cheung, L. M., Cheung, P. C. K., & Ooi, V. E. C. (2003). Antioxidant activity and total phenolics of edible mushroom extracts. Food Chemistry, 81, 249-255. (Pubitemid 36411729)
7. Chizzola, R., Michitsch, H., & Franz, C. (2008). Antioxidative properties of Thymus vulgaris leaves: Comparison of different extracts and essential oil chemotypes. Journal of Agricultural and Food Chemistry, 56, 6897-6904.
8. Corrêa, M. P. (1984). Dicionario das plantas úteis do Brasil e das exóticas cultivadas (vol. II. Brasil: IBDF-Ministerio da Agricultura (pp. 67). Brasil: IBDF-Ministerio da Agricultura.
9. Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P., & Vidal, N. (2006). Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chemistry, 97, 654-660. (Pubitemid 43181661)
10. Domínguez, M., Nieto, A., Marin, J. C., Keck, A., Jeffery, E., & Céspedes, C. L. (2005). Antioxidant activities of extracts from Barkleyanthus salicifolius (Asteraceae) and Penstemon gentianoides (Scrophulariaceae). Journal of Agricultural and Food Chemistry, 53, 5889-5895. (Pubitemid 41126621)
11. Durling, N. E., Catchpole, O. J., Grey, J. B., Webby, R. F., Mitchell, K. A., Foo, L. Y., et al. (2007). Extraction of phenolics and essential oils from dried sage (Salvia officinalis) using ethanol-water mixtures. Food Chemistry, 101, 1417-1424. (Pubitemid 44479806)
12. Gao, X., Ohlander, M., Jeppsson, N., Björk, L., & Trajkovski, V. (2000). Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides). Journal of Agricultural and Food Chemistry, 48, 1485-1490. (Pubitemid 30331477)
13. Guerrero-Beltran, J.A., Vergara-Balderas, F., & Hernandez-Reyes, C. (2010). Antioxidant properties of "epazote" leaf powders. 2010 IFT Annual Meeting and Food Expo. July 17-20. Chicago, IL, USA.
14. Guillet, G., Blanger, A., & Arnason, J. T. (1998). Volatile monoterpenes in Porophyllum gracile and P. ruderale (asteraceae): Identification, localization and insecticidal synergism with a-terthienyl. Phytochemistry, 49, 423-429.
15. Gupta, M. P., & Arias, T. D. (1985). Safrole, the main component of the essential oil from Piper auritum of Panama. Journal of Naturals Products, 48, 330.
16. Halliwell, B., & Gutteridge, J. M. C. (1990). Role of free radicals and catalytic metal ions in human disease: An overview. Methods in Enzymology, 186, 1-85. (Pubitemid 20279941)
17. Jaramillo, M. A., & Manos, P. S. (2001). Phylogeny and patterns of floral diversity in the genus Piper (Piperaceae). American Journal of Botany, 88, 706-716. (Pubitemid 33645982)
18. Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J., Pihlaja, K., Kujala, T. S., et al. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47, 3954-3962. (Pubitemid 29506183)
19. Kuskoski, E. M., Asuero, A. G., Troncoso, A. M., Mancini-Filho, J., & Fett, R. (2005). Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos. Campinas, Brazil: Ciencia y Tecnología Alimentaria, pp. 25, 726- 732.
20. Li, H., Hao, Z., Wang, X., Huang, L., & Li, J. (2009). Antioxidant activities of extracts and fractions from Lysimachia foenum-graecum Hance. Bioresource Technology, 100, 970-974.
21. Li, H., Pordesimo, L., & Weiss, J. (2004). High intensity ultrasound-assisted extraction of oil from soybeans. Food Research International, 37, 731-738. (Pubitemid 38791503)
22. Loayza, I., Groot, W., Lorenzo, D., Dellacassa, E., Mondello, L., & Dugo, G. (1999). Composition of the essential oil of Porophyllum ruderale (Jacq.) Cass. from Bolivia. Flavour and Fragrance Journal, 14, 393-398. (Pubitemid 30072000)
23. Luthria, S. L., & Mukhopadhanyay, S. (2006). Influence of sample preparation an assay of phenolic acids from eggplant. Journal of Agricultural and Food Chemistry, 54, 41-47.
24. Martínez, M. (1979). Catálogo de nombres vulgares y científicos de plantas mexicanas. México D.F.: Fondo de Cultura Económica (pp. 56). México D.F.: Fondo de Cultura Económica.
25. McClements, D. J. (1995). Advances in the application of ultrasound in food analysis and processing. Trends in Food Science and Technology, 6, 293-299.
26. Montgomery, D. C. (2010). Diseño y análisis de experimentos. México, D.F.: Limusa Wiley.
27. Moure, A., Cruz, J. M., Franco, D., Domínguez, J. M., Sineiro, J., Domínguez, H., et al. (2001). Natural antioxidants from residual sources. Food Chemistry, 72, 145-171. (Pubitemid 32012999)
28. Moure, A., Franco, D., Sineiro, J., Domínguez, H., Nuñez, M. J., & Lema, J. M. (2000). Evaluation of extracts from Gevuina avellana hulls as antioxidants. Journal of Agricultural and Food Chemistry, 48, 3890-3897.
29. Re, R., Pellegrini, N., Proteggente, A., Pannola, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology Medicine, 26, 1231-1237. (Pubitemid 29262709)
30. Rzedowski, G. C., & Rzedowski, J. (2004). Manual de malezas de la región de Salvatierra, Guanajuato. Flora del Bajío y de regiones adyacentes. Mexico, D.F.: Consejo Nacional de Ciencia y Tecnología (CONACyT) y Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (pp. 72-78). Mexico, D.F.: Consejo Nacional de Ciencia y Tecnología (CONACyT) y Comisión Nacional para el Conocimiento y Uso de la Biodiversidad.
31. Saito, S. T., Gosmann, G., Saffi, J., Presser, M., Richter, M. F., & Bergold, A. M. (2007). Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. Assamica IAC-259 Cultivar) extracts. Journal of Agricultural and Food Chemistr, 55, 9409-9414. (Pubitemid 350205290)
32. Scientific Committee for Food, European Commission. 1979. Report of the Scientific Committee for Food on Flavourings. Reports of the Scientific Committee for Food (9th Series). Office for Official Publications of the European Communities. Luxemburg.
33. Sala, F. J., Burgos, J., Condón, S., Lopez, P., & Raso, J. (1995). Effect of heat and ultrasound on microorganisms and enzymes. In G. W. Gould (Ed.), New methods of food preservation (pp. 176-204). Great Britain: Aspen Publishers.
34. Sellappan, S., Akoh, C. C., & Krewer, G. (2002). Phenolic compounds and antioxidant activity of Georgia-Grown blueberries and blackberries. Journal of Agricultural and Food Chemistry, 50, 2432-2438. (Pubitemid 34275322)
35. Usaquén-Castro, X., Martínez-Rubio, M., Aya-Baquero, H., & González-Martínez, G. (2006). Ultrasound assisted extraction of polyphenols from red-grape (Vitis vinifera) residues. The International Union of Food Science and Technology (IUFOST) World Congress. pp. 1315-1324.