Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

Autores
Favre, Leonardo Cristian; dos Santos, Cristina; Lopez Fernandez, Maria Paula; Mazzobre, Maria Florencia; Buera, Maria del Pilar
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH[rad]) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg 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.
Fil: Favre, Leonardo Cristian. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: dos Santos, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina
Fil: Lopez Fernandez, Maria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Biodiversidad y Biología Experimental y Aplicada. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Biodiversidad y Biología Experimental y Aplicada; Argentina
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
2,2-DIPHENYL-1-PICRYLHYDRAZYL RADICAL (DPPH[RAD]) (PUBCHEM CDI: 2735032)
2,4,6-TRIPYRIDYL-S-TRIAZINE (TPTZ) (PUBCHEM CID: 77258)
ANTI-GLYCATION
ANTIOXIDANT ACTIVITY
BOVINE SERUM ALBUMIN (BSA) (PUBCHEM CID: 16132389)
FERRIC CHLORIDE HEXAHYDRATE (PUBCHEM CID: 6093258)
GALLIC ACID (PUBCHEM CID: 370)
GLUCOSE (PUBCHEM CID: 5793)
MAILLARD
PHOSPHATE BUFFERED SALINE (PBS) (PUBCHEM CID: 24978514)
SODIUM CARBONATE TRIHYDRATE (PUBCHEM CID: 10340)
THYME
ULTRASONIC
Β-CYCLODEXTRIN
Β-CYCLODEXTRIN (Β-CD) (PUBCHEM CID: 444041)
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/96209
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodologyFavre, Leonardo Cristiandos Santos, CristinaLopez Fernandez, Maria PaulaMazzobre, Maria FlorenciaBuera, Maria del Pilar2,2-DIPHENYL-1-PICRYLHYDRAZYL RADICAL (DPPH[RAD]) (PUBCHEM CDI: 2735032)2,4,6-TRIPYRIDYL-S-TRIAZINE (TPTZ) (PUBCHEM CID: 77258)ANTI-GLYCATIONANTIOXIDANT ACTIVITYBOVINE SERUM ALBUMIN (BSA) (PUBCHEM CID: 16132389)FERRIC CHLORIDE HEXAHYDRATE (PUBCHEM CID: 6093258)GALLIC ACID (PUBCHEM CID: 370)GLUCOSE (PUBCHEM CID: 5793)MAILLARDPHOSPHATE BUFFERED SALINE (PBS) (PUBCHEM CID: 24978514)SODIUM CARBONATE TRIHYDRATE (PUBCHEM CID: 10340)THYMEULTRASONICΒ-CYCLODEXTRINΒ-CYCLODEXTRIN (Β-CD) (PUBCHEM CID: 444041)https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Thyme (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 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH[rad]) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg 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.Fil: Favre, Leonardo Cristian. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: dos Santos, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; ArgentinaFil: Lopez Fernandez, Maria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Biodiversidad y Biología Experimental y Aplicada. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Biodiversidad y Biología Experimental y Aplicada; ArgentinaFil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/96209Favre, Leonardo Cristian; dos Santos, Cristina; Lopez Fernandez, Maria Paula; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology; Elsevier; Food Chemistry; 265; 11-2018; 86-950308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0308814618308896info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2018.05.078info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:00Zoai:ri.conicet.gov.ar:11336/96209instacron: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:34982025-09-03 09:53:00.483CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
title Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
spellingShingle Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
Favre, Leonardo Cristian
2,2-DIPHENYL-1-PICRYLHYDRAZYL RADICAL (DPPH[RAD]) (PUBCHEM CDI: 2735032)
2,4,6-TRIPYRIDYL-S-TRIAZINE (TPTZ) (PUBCHEM CID: 77258)
ANTI-GLYCATION
ANTIOXIDANT ACTIVITY
BOVINE SERUM ALBUMIN (BSA) (PUBCHEM CID: 16132389)
FERRIC CHLORIDE HEXAHYDRATE (PUBCHEM CID: 6093258)
GALLIC ACID (PUBCHEM CID: 370)
GLUCOSE (PUBCHEM CID: 5793)
MAILLARD
PHOSPHATE BUFFERED SALINE (PBS) (PUBCHEM CID: 24978514)
SODIUM CARBONATE TRIHYDRATE (PUBCHEM CID: 10340)
THYME
ULTRASONIC
Β-CYCLODEXTRIN
Β-CYCLODEXTRIN (Β-CD) (PUBCHEM CID: 444041)
title_short Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
title_full Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
title_fullStr Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
title_full_unstemmed Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
title_sort Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
dc.creator.none.fl_str_mv Favre, Leonardo Cristian
dos Santos, Cristina
Lopez Fernandez, Maria Paula
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author Favre, Leonardo Cristian
author_facet Favre, Leonardo Cristian
dos Santos, Cristina
Lopez Fernandez, Maria Paula
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author_role author
author2 dos Santos, Cristina
Lopez Fernandez, Maria Paula
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv 2,2-DIPHENYL-1-PICRYLHYDRAZYL RADICAL (DPPH[RAD]) (PUBCHEM CDI: 2735032)
2,4,6-TRIPYRIDYL-S-TRIAZINE (TPTZ) (PUBCHEM CID: 77258)
ANTI-GLYCATION
ANTIOXIDANT ACTIVITY
BOVINE SERUM ALBUMIN (BSA) (PUBCHEM CID: 16132389)
FERRIC CHLORIDE HEXAHYDRATE (PUBCHEM CID: 6093258)
GALLIC ACID (PUBCHEM CID: 370)
GLUCOSE (PUBCHEM CID: 5793)
MAILLARD
PHOSPHATE BUFFERED SALINE (PBS) (PUBCHEM CID: 24978514)
SODIUM CARBONATE TRIHYDRATE (PUBCHEM CID: 10340)
THYME
ULTRASONIC
Β-CYCLODEXTRIN
Β-CYCLODEXTRIN (Β-CD) (PUBCHEM CID: 444041)
topic 2,2-DIPHENYL-1-PICRYLHYDRAZYL RADICAL (DPPH[RAD]) (PUBCHEM CDI: 2735032)
2,4,6-TRIPYRIDYL-S-TRIAZINE (TPTZ) (PUBCHEM CID: 77258)
ANTI-GLYCATION
ANTIOXIDANT ACTIVITY
BOVINE SERUM ALBUMIN (BSA) (PUBCHEM CID: 16132389)
FERRIC CHLORIDE HEXAHYDRATE (PUBCHEM CID: 6093258)
GALLIC ACID (PUBCHEM CID: 370)
GLUCOSE (PUBCHEM CID: 5793)
MAILLARD
PHOSPHATE BUFFERED SALINE (PBS) (PUBCHEM CID: 24978514)
SODIUM CARBONATE TRIHYDRATE (PUBCHEM CID: 10340)
THYME
ULTRASONIC
Β-CYCLODEXTRIN
Β-CYCLODEXTRIN (Β-CD) (PUBCHEM CID: 444041)
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH[rad]) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg 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.
Fil: Favre, Leonardo Cristian. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: dos Santos, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina
Fil: Lopez Fernandez, Maria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Biodiversidad y Biología Experimental y Aplicada. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Biodiversidad y Biología Experimental y Aplicada; Argentina
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description 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 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH[rad]) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
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/11336/96209
Favre, Leonardo Cristian; dos Santos, Cristina; Lopez Fernandez, Maria Paula; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology; Elsevier; Food Chemistry; 265; 11-2018; 86-95
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/96209
identifier_str_mv Favre, Leonardo Cristian; dos Santos, Cristina; Lopez Fernandez, Maria Paula; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology; Elsevier; Food Chemistry; 265; 11-2018; 86-95
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2018.05.078
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.13397

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