Antioxidant activity from non-conventional beverage plant sources in Argentina

Autores
Conforti, Paula Andrea; Patrignani, Mariela
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work is to evaluate the antioxidant activity of extracts from various ornamental and wild edible plants commonly found in urban parks. Antioxidant activities were assessed through ferric reducing antioxidant power (FRAP) and free radical scavenging assays (DPPH and ABTS) while the total phenolic content (TPC) was determined using the Folin–Ciocalteu reagent. Besides, eight commercial samples (ginger, turmeric, rosemary, thyme, rooibos, coriander, cloves, and drumstick) were analyzed under the same conditions. Clove extract exhibited the highest antioxidant activity among the commercial samples across all methods used. The study further explored the pH, color characteristics, and antioxidant capacities of all the samples. The pH values of the extracts varied from slightly acidic (6.71) to alkaline (9.51), with coriander extract showing the highest pH. The color profiles ranged from green-yellowish tones in leaf extracts to brown tones in bark and pod extracts, and reddish tones in flower extracts. Notably, Bougainvillea glabra and Callistemon citrinus exhibited particularly high antioxidant activities in the FRAP and ABTS assays, respectively. Correlation analysis revealed significant relationships between antioxidant activity and specific color parameters, particularly at absorbance wavelengths of 490 and 550 nm. These findings underscore the potential of certain ornamental and commercial plant species to enhance the nutritional and sensory qualities of functional beverages, contributing valuable insights for the development of health-promoting products in the beverage industry.
Fil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
ANTIOXIDANT ACTIVITY
PLANT EXTRACTS
URBAN PARKS
TOTAL PHENOLIC CONTENT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/256051
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity from non-conventional beverage plant sources in ArgentinaConforti, Paula AndreaPatrignani, MarielaANTIOXIDANT ACTIVITYPLANT EXTRACTSURBAN PARKSTOTAL PHENOLIC CONTENThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work is to evaluate the antioxidant activity of extracts from various ornamental and wild edible plants commonly found in urban parks. Antioxidant activities were assessed through ferric reducing antioxidant power (FRAP) and free radical scavenging assays (DPPH and ABTS) while the total phenolic content (TPC) was determined using the Folin–Ciocalteu reagent. Besides, eight commercial samples (ginger, turmeric, rosemary, thyme, rooibos, coriander, cloves, and drumstick) were analyzed under the same conditions. Clove extract exhibited the highest antioxidant activity among the commercial samples across all methods used. The study further explored the pH, color characteristics, and antioxidant capacities of all the samples. The pH values of the extracts varied from slightly acidic (6.71) to alkaline (9.51), with coriander extract showing the highest pH. The color profiles ranged from green-yellowish tones in leaf extracts to brown tones in bark and pod extracts, and reddish tones in flower extracts. Notably, Bougainvillea glabra and Callistemon citrinus exhibited particularly high antioxidant activities in the FRAP and ABTS assays, respectively. Correlation analysis revealed significant relationships between antioxidant activity and specific color parameters, particularly at absorbance wavelengths of 490 and 550 nm. These findings underscore the potential of certain ornamental and commercial plant species to enhance the nutritional and sensory qualities of functional beverages, contributing valuable insights for the development of health-promoting products in the beverage industry.Fil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaMaximum Academic Press2025-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/256051Conforti, Paula Andrea; Patrignani, Mariela; Antioxidant activity from non-conventional beverage plant sources in Argentina; Maximum Academic Press; Beverage Plant Research; 5; 1; 3-2025; 1-92769-2108CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.maxapress.com/article/id/67c500ecfa6c58500c954aa2info:eu-repo/semantics/altIdentifier/doi/10.48130/bpr-0024-0037info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:54:49Zoai:ri.conicet.gov.ar:11336/256051instacron: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:34982025-12-23 13:54:49.693CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity from non-conventional beverage plant sources in Argentina
title Antioxidant activity from non-conventional beverage plant sources in Argentina
spellingShingle Antioxidant activity from non-conventional beverage plant sources in Argentina
Conforti, Paula Andrea
ANTIOXIDANT ACTIVITY
PLANT EXTRACTS
URBAN PARKS
TOTAL PHENOLIC CONTENT
title_short Antioxidant activity from non-conventional beverage plant sources in Argentina
title_full Antioxidant activity from non-conventional beverage plant sources in Argentina
title_fullStr Antioxidant activity from non-conventional beverage plant sources in Argentina
title_full_unstemmed Antioxidant activity from non-conventional beverage plant sources in Argentina
title_sort Antioxidant activity from non-conventional beverage plant sources in Argentina
dc.creator.none.fl_str_mv Conforti, Paula Andrea
Patrignani, Mariela
author Conforti, Paula Andrea
author_facet Conforti, Paula Andrea
Patrignani, Mariela
author_role author
author2 Patrignani, Mariela
author2_role author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
PLANT EXTRACTS
URBAN PARKS
TOTAL PHENOLIC CONTENT
topic ANTIOXIDANT ACTIVITY
PLANT EXTRACTS
URBAN PARKS
TOTAL PHENOLIC CONTENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work is to evaluate the antioxidant activity of extracts from various ornamental and wild edible plants commonly found in urban parks. Antioxidant activities were assessed through ferric reducing antioxidant power (FRAP) and free radical scavenging assays (DPPH and ABTS) while the total phenolic content (TPC) was determined using the Folin–Ciocalteu reagent. Besides, eight commercial samples (ginger, turmeric, rosemary, thyme, rooibos, coriander, cloves, and drumstick) were analyzed under the same conditions. Clove extract exhibited the highest antioxidant activity among the commercial samples across all methods used. The study further explored the pH, color characteristics, and antioxidant capacities of all the samples. The pH values of the extracts varied from slightly acidic (6.71) to alkaline (9.51), with coriander extract showing the highest pH. The color profiles ranged from green-yellowish tones in leaf extracts to brown tones in bark and pod extracts, and reddish tones in flower extracts. Notably, Bougainvillea glabra and Callistemon citrinus exhibited particularly high antioxidant activities in the FRAP and ABTS assays, respectively. Correlation analysis revealed significant relationships between antioxidant activity and specific color parameters, particularly at absorbance wavelengths of 490 and 550 nm. These findings underscore the potential of certain ornamental and commercial plant species to enhance the nutritional and sensory qualities of functional beverages, contributing valuable insights for the development of health-promoting products in the beverage industry.
Fil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The objective of this work is to evaluate the antioxidant activity of extracts from various ornamental and wild edible plants commonly found in urban parks. Antioxidant activities were assessed through ferric reducing antioxidant power (FRAP) and free radical scavenging assays (DPPH and ABTS) while the total phenolic content (TPC) was determined using the Folin–Ciocalteu reagent. Besides, eight commercial samples (ginger, turmeric, rosemary, thyme, rooibos, coriander, cloves, and drumstick) were analyzed under the same conditions. Clove extract exhibited the highest antioxidant activity among the commercial samples across all methods used. The study further explored the pH, color characteristics, and antioxidant capacities of all the samples. The pH values of the extracts varied from slightly acidic (6.71) to alkaline (9.51), with coriander extract showing the highest pH. The color profiles ranged from green-yellowish tones in leaf extracts to brown tones in bark and pod extracts, and reddish tones in flower extracts. Notably, Bougainvillea glabra and Callistemon citrinus exhibited particularly high antioxidant activities in the FRAP and ABTS assays, respectively. Correlation analysis revealed significant relationships between antioxidant activity and specific color parameters, particularly at absorbance wavelengths of 490 and 550 nm. These findings underscore the potential of certain ornamental and commercial plant species to enhance the nutritional and sensory qualities of functional beverages, contributing valuable insights for the development of health-promoting products in the beverage industry.
publishDate 2025
dc.date.none.fl_str_mv 2025-03
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/11336/256051
Conforti, Paula Andrea; Patrignani, Mariela; Antioxidant activity from non-conventional beverage plant sources in Argentina; Maximum Academic Press; Beverage Plant Research; 5; 1; 3-2025; 1-9
2769-2108
CONICET Digital
CONICET
url http://hdl.handle.net/11336/256051
identifier_str_mv Conforti, Paula Andrea; Patrignani, Mariela; Antioxidant activity from non-conventional beverage plant sources in Argentina; Maximum Academic Press; Beverage Plant Research; 5; 1; 3-2025; 1-9
2769-2108
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.maxapress.com/article/id/67c500ecfa6c58500c954aa2
info:eu-repo/semantics/altIdentifier/doi/10.48130/bpr-0024-0037
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Maximum Academic Press
publisher.none.fl_str_mv Maximum Academic Press
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 12.952241

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