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Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions.
J Sci Food Agric. 2014 Mar 30; 94(5):911-8.JS

Abstract

BACKGROUND

The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of scavenging capacity against a radical ABTS⁺ , the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP).

RESULTS

All analyzed samples showed a good antioxidant capacity, but the use of a solution of ethanol 75% in a 1 h ultrasonic process allowed achieving the greatest quantity of phenolics (0.464 mg gallic acid equivalent (GAE) g⁻¹ dry weight (DW)) and the highest antioxidant activity measured by the ABTS⁺ and ORAC methods (10.17 and 4.29 mmol L⁻¹ Trolox equivalents (TE) g⁻¹ DW, respectively). The best method for efficient extraction of flavonoids (3.08 mg catechin equivalent (CE) g⁻¹ DW) was a 24 h maceration in cold water. Two extracts obtained with ethanol 75% and water were added to a model food system (oil-in-water emulsion) and the oxidative stability was studied during storage at 38 °C. Oxidation was monitored by determination of the peroxide value. The addition of 48 µg mL⁻¹ ethanol extract to the emulsion delayed oxidation to the same extent as 17.8 µg mL⁻¹ of Trolox, while water extract was only effective in the early stages of the oxidation process.

CONCLUSION

The results of this study indicate that ethanolic tara extracts may be suitable for use in food, cosmetic and nutraceutical applications.

Authors+Show Affiliations

Chemical Engineering Department, Technical University of Catalonia, 08034, Barcelona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

23929224

Citation

Skowyra, Monika, et al. "Antioxidant Properties of Aqueous and Ethanolic Extracts of Tara (Caesalpinia Spinosa) Pods in Vitro and in Model Food Emulsions." Journal of the Science of Food and Agriculture, vol. 94, no. 5, 2014, pp. 911-8.
Skowyra M, Falguera V, Gallego G, et al. Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions. J Sci Food Agric. 2014;94(5):911-8.
Skowyra, M., Falguera, V., Gallego, G., Peiró, S., & Almajano, M. P. (2014). Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions. Journal of the Science of Food and Agriculture, 94(5), 911-8. https://doi.org/10.1002/jsfa.6335
Skowyra M, et al. Antioxidant Properties of Aqueous and Ethanolic Extracts of Tara (Caesalpinia Spinosa) Pods in Vitro and in Model Food Emulsions. J Sci Food Agric. 2014 Mar 30;94(5):911-8. PubMed PMID: 23929224.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions. AU - Skowyra,Monika, AU - Falguera,Víctor, AU - Gallego,Gabriela, AU - Peiró,Sara, AU - Almajano,María Pilar, Y1 - 2013/09/13/ PY - 2013/05/29/received PY - 2013/07/22/revised PY - 2013/08/08/accepted PY - 2013/8/10/entrez PY - 2013/8/10/pubmed PY - 2014/12/17/medline KW - Caesalpinia spinosa KW - emulsions KW - flavonoids KW - peroxide value KW - phenolics SP - 911 EP - 8 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 94 IS - 5 N2 - BACKGROUND: The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of scavenging capacity against a radical ABTS⁺ , the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP). RESULTS: All analyzed samples showed a good antioxidant capacity, but the use of a solution of ethanol 75% in a 1 h ultrasonic process allowed achieving the greatest quantity of phenolics (0.464 mg gallic acid equivalent (GAE) g⁻¹ dry weight (DW)) and the highest antioxidant activity measured by the ABTS⁺ and ORAC methods (10.17 and 4.29 mmol L⁻¹ Trolox equivalents (TE) g⁻¹ DW, respectively). The best method for efficient extraction of flavonoids (3.08 mg catechin equivalent (CE) g⁻¹ DW) was a 24 h maceration in cold water. Two extracts obtained with ethanol 75% and water were added to a model food system (oil-in-water emulsion) and the oxidative stability was studied during storage at 38 °C. Oxidation was monitored by determination of the peroxide value. The addition of 48 µg mL⁻¹ ethanol extract to the emulsion delayed oxidation to the same extent as 17.8 µg mL⁻¹ of Trolox, while water extract was only effective in the early stages of the oxidation process. CONCLUSION: The results of this study indicate that ethanolic tara extracts may be suitable for use in food, cosmetic and nutraceutical applications. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23929224/Antioxidant_properties_of_aqueous_and_ethanolic_extracts_of_tara__Caesalpinia_spinosa__pods_in_vitro_and_in_model_food_emulsions_ L2 - https://doi.org/10.1002/jsfa.6335 DB - PRIME DP - Unbound Medicine ER -