Título
Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues
Autor
María Dolores Mariezcurrena Berasain
DORA LUZ PINZON MARTINEZ
Jukary Montserrat Ramírez Contreras
ENRIQUE DANIEL ARCHUNDIA VELARDE
Ana María Roque Otero
Nivel de Acceso
Acceso Abierto
Materias
Resumen o descripción
Artículo científico
In Mexico, avocado and guava production generate agronomic residues that contain bioactive compounds as secondary metabolites produced in plants. Their consumption offer favourable health effects; therefore, the objective of the present research was to characterize the bioactive compounds and antioxidant properties in guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues (pulp or epicarp and leaves) at different ethanol concentrations (T1 100%, T2 75%, T3 50% and T4 25%, v/v) and in aqueous extracts (T5). Avocado epicarp (56.17 mg of EAG g-1 dm) and guava leaves 50% extracts (45.13 mg of EAG g-1 dm) presented the highest total phenol content; consequently, as it was expected avocado epicarp (328.95 TEAC/g dm) and guava leaves 25% extracts (320.01 TEAC/g dm) shown the highest antioxidant capacity. On the other hand, the highest saponins values were at avocado (100.60 mg g-1 dm) and guava leaves (76.96 mg g-1 dm) 25% extracts. Then avocado epicarp and guava leaves extracts are suggested as a high potential for agro-industrial, pharmacological and chemical uses.
UAEMex
Editor
Scielo
Fecha de publicación
10 de octubre de 2020
Tipo de publicación
Artículo
Recurso de información
Fuente
1678-457X
Idioma
Inglés
Relación
10
2020
https://doi.org/10.1590/fst.11620
Audiencia
Estudiantes
Investigadores
Repositorio Orígen
REPOSITORIO INSTITUCIONAL DE LA UAEM
Descargas
191