Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)
Thalita Riquelme Augusto,Erick Sigisfredo Scheuermann Salinas,Severino Matias de Alencar,Marisa Aparecida Bismara Regitano d'Arce,Adriano Costa de Camargo,Thais Maria Ferreira de Souza Vieira +5 more
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TLDR
In this paper, the phenolic composition and antioxidant activity of murtilla (Ugni molinae Turcz) fruits were studied and it was shown that the extracts have antioxidant potential to be used in lipidic food.Abstract:
Over the last decade a considerable increase in the number of studies addressing the use of antioxidants from natural sources has led to the identification and understanding of the potential mechanisms of biologically active components. This results from the fact that they can be used to replace synthetic antioxidants commonly used in food. Murtilla (Ugni molinae Turcz) is a native berry grown in Chile, and in the present study, the phenolic composition and antioxidant activity of its fruits were studied. Hydroalcoholic extracts of dehydrated fruits from two genotypes of murtilla (Ugni molinae Turcz.) were produced. Extracts of wild murtilla and 14-4 genotype fruits had 19.35 and 40.28mg GAE/g for Total Phenolic Compounds, 76.48, and 134.35μmol TEAC/g for DPPH, and 157.04 and 293.99 μmol TEAC/g for ABTS, respectively. Components such as quercetin, epicatechin, and gallic, benzoic and hydrocaffeic acids were identified by CG/MS analysis. All of them showed antioxidant activity. Therefore, it is possible to say that the hydroalcoholic extracts of murtilla have antioxidant potential to be used in lipidic food.read more
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Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities
Adriano Costa de Camargo,Marisa Aparecida Bismara Regitano-D'Arce,Aline Camarão Telles Biasoto,Fereidoon Shahidi +3 more
TL;DR: Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements.
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