Effect of extraction conditions on the concentration of phenolic compounds in Mexican oregano (Lippia graveolens Kunth) residues

Introduction: Mexican oregano (Lippia graveolens Kunth) leaves are marketed for use in food and for essential oil extraction. Phenolic compounds with antioxidant properties can be obtained from the residues (leaves without oil and stems) under appropriate extraction conditions. Objective: T...

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Detalles Bibliográficos
Autores principales: Frías-Zepeda , M. Estela, Rosales-Castro, Martha
Formato: Online Artículo
Lenguaje:spa
Publicado: Universidad Autónoma Chapingo 2021
Materias:
extracción etanólica
fenoles totales
capacidad antioxidante
flavonoides
naringenina
La concentración de fenoles se evaluó en extractos de hojas (sin aceite) y tallos de Lippia graveolens.
Los extractos se obtuvieron con etanol acuoso (30, 50 y 80 %) y relaciones masa/volumen 1:10, 1:20 y 1:30.
Las hojas tuvieron mayor concentración de fenoles totales y antioxidantes que los tallos.
Los compuestos fenólicos tuvieron mejor disolución en etanol que en agua (80 % y relación 1:30).
Los fenoles naringenina, taxifolina, eriodictiol, ácido cafeico y luteolina fueron identificados.
ethanolic extraction
total phenols
antioxidant capacity
flavonoids
naringenin
Phenol concentration was evaluated in extracts of leaves (without oil) and stems of Lippia graveolens.
Extracts were obtained with aqueous ethanol (30, 50 and 80 %) and mass/volume ratios 1:10, 1:20 and 1:30.
Leaves had higher concentrations of total phenols and antioxidants compared to stems.
Phenolic compounds dissolved better in ethanol than in water (80 % and ratio 1:30).
Naringenin, taxifolin, eriodictyol, caffeic acid and luteolin were identified.
Acceso en línea:https://revistas.chapingo.mx/forestales/article/view/r.rchscfa.2020.10.066
https://dx.doi.org/10.5154/r.rchscfa.2020.10.066

Internet

https://revistas.chapingo.mx/forestales/article/view/r.rchscfa.2020.10.066
https://dx.doi.org/10.5154/r.rchscfa.2020.10.066

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