Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification

Autores
Viacava, Gabriela Elena; Roura, Sara Ines; Agüero, Maria Victoria
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work presents a standardized methodology for both the extraction of antioxidants from butterhead lettuce and the evaluation of the antioxidant capacity through DPPH methodology. The standardized extraction of antioxidants requires processing the fresh lettuce leaves (1 g) for 1 min, mixing with 10 mL of acidified ethanol (0.5 or 1 % citric acid) maintaining this mixture with continuous shaking during 1 h at 2 °C. After that, a centrifugation at 8,000 rpm for 15 min is necessary to obtain a fist supernatant (antioxidant source). A second extraction step with acetone:water (70:30 v/v) improves the extraction yield. Extracts can be stored for 14 days at −20 °C without changes in its antioxidant capacity. For quantification, a mixture 1:4 of lettuce extract and DPPH (100 μM) must be incubated for 60 min at 2 °C in dark before reading at 517 nm. Expression of results in terms of mg ascorbic acid equivalents/100 g fresh weight is recommended in order to compare results from different studies. A kinetic study of the reaction between lettuce antioxidants and DPPH was adjusted to a biphasic first-order kinetic model and showed evidence of the presence of antioxidants of slow and rapid antioxidants in lettuce extracts.
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Agüero, Maria Victoria. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Antioxidants
Dpph
Lettuce
Radical Scavenging Capacity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52055
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantificationViacava, Gabriela ElenaRoura, Sara InesAgüero, Maria VictoriaAntioxidantsDpphLettuceRadical Scavenging Capacityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work presents a standardized methodology for both the extraction of antioxidants from butterhead lettuce and the evaluation of the antioxidant capacity through DPPH methodology. The standardized extraction of antioxidants requires processing the fresh lettuce leaves (1 g) for 1 min, mixing with 10 mL of acidified ethanol (0.5 or 1 % citric acid) maintaining this mixture with continuous shaking during 1 h at 2 °C. After that, a centrifugation at 8,000 rpm for 15 min is necessary to obtain a fist supernatant (antioxidant source). A second extraction step with acetone:water (70:30 v/v) improves the extraction yield. Extracts can be stored for 14 days at −20 °C without changes in its antioxidant capacity. For quantification, a mixture 1:4 of lettuce extract and DPPH (100 μM) must be incubated for 60 min at 2 °C in dark before reading at 517 nm. Expression of results in terms of mg ascorbic acid equivalents/100 g fresh weight is recommended in order to compare results from different studies. A kinetic study of the reaction between lettuce antioxidants and DPPH was adjusted to a biphasic first-order kinetic model and showed evidence of the presence of antioxidants of slow and rapid antioxidants in lettuce extracts.Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Agüero, Maria Victoria. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52055Viacava, Gabriela Elena; Roura, Sara Ines; Agüero, Maria Victoria; Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification; Springer; Journal of Food Measurement and Characterization; 9; 2; 6-2015; 206-2142193-41262193-4134CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-015-9225-8info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11694-015-9225-8info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:16:09Zoai:ri.conicet.gov.ar:11336/52055instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:16:10.155CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
title Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
spellingShingle Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
Viacava, Gabriela Elena
Antioxidants
Dpph
Lettuce
Radical Scavenging Capacity
title_short Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
title_full Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
title_fullStr Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
title_full_unstemmed Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
title_sort Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
dc.creator.none.fl_str_mv Viacava, Gabriela Elena
Roura, Sara Ines
Agüero, Maria Victoria
author Viacava, Gabriela Elena
author_facet Viacava, Gabriela Elena
Roura, Sara Ines
Agüero, Maria Victoria
author_role author
author2 Roura, Sara Ines
Agüero, Maria Victoria
author2_role author
author
dc.subject.none.fl_str_mv Antioxidants
Dpph
Lettuce
Radical Scavenging Capacity
topic Antioxidants
Dpph
Lettuce
Radical Scavenging Capacity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work presents a standardized methodology for both the extraction of antioxidants from butterhead lettuce and the evaluation of the antioxidant capacity through DPPH methodology. The standardized extraction of antioxidants requires processing the fresh lettuce leaves (1 g) for 1 min, mixing with 10 mL of acidified ethanol (0.5 or 1 % citric acid) maintaining this mixture with continuous shaking during 1 h at 2 °C. After that, a centrifugation at 8,000 rpm for 15 min is necessary to obtain a fist supernatant (antioxidant source). A second extraction step with acetone:water (70:30 v/v) improves the extraction yield. Extracts can be stored for 14 days at −20 °C without changes in its antioxidant capacity. For quantification, a mixture 1:4 of lettuce extract and DPPH (100 μM) must be incubated for 60 min at 2 °C in dark before reading at 517 nm. Expression of results in terms of mg ascorbic acid equivalents/100 g fresh weight is recommended in order to compare results from different studies. A kinetic study of the reaction between lettuce antioxidants and DPPH was adjusted to a biphasic first-order kinetic model and showed evidence of the presence of antioxidants of slow and rapid antioxidants in lettuce extracts.
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Agüero, Maria Victoria. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description This work presents a standardized methodology for both the extraction of antioxidants from butterhead lettuce and the evaluation of the antioxidant capacity through DPPH methodology. The standardized extraction of antioxidants requires processing the fresh lettuce leaves (1 g) for 1 min, mixing with 10 mL of acidified ethanol (0.5 or 1 % citric acid) maintaining this mixture with continuous shaking during 1 h at 2 °C. After that, a centrifugation at 8,000 rpm for 15 min is necessary to obtain a fist supernatant (antioxidant source). A second extraction step with acetone:water (70:30 v/v) improves the extraction yield. Extracts can be stored for 14 days at −20 °C without changes in its antioxidant capacity. For quantification, a mixture 1:4 of lettuce extract and DPPH (100 μM) must be incubated for 60 min at 2 °C in dark before reading at 517 nm. Expression of results in terms of mg ascorbic acid equivalents/100 g fresh weight is recommended in order to compare results from different studies. A kinetic study of the reaction between lettuce antioxidants and DPPH was adjusted to a biphasic first-order kinetic model and showed evidence of the presence of antioxidants of slow and rapid antioxidants in lettuce extracts.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/52055
Viacava, Gabriela Elena; Roura, Sara Ines; Agüero, Maria Victoria; Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification; Springer; Journal of Food Measurement and Characterization; 9; 2; 6-2015; 206-214
2193-4126
2193-4134
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52055
identifier_str_mv Viacava, Gabriela Elena; Roura, Sara Ines; Agüero, Maria Victoria; Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification; Springer; Journal of Food Measurement and Characterization; 9; 2; 6-2015; 206-214
2193-4126
2193-4134
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-015-9225-8
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11694-015-9225-8
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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