The oxidative stability of myrtle hydroalcoholic extracts was measured, over storage time, with the EPR spin trapping method under forced ageing conditions. The extracts were prepared with 150 and 300 gl(-1) of berries and extraction media with ethanol ranging from 60 to 90%. Two radicals were detected: the PBN-1-hydroxyethyl adduct and the tert-butyl aminoxyl radical. A dimensionless parameter (Omega) calculated on the basis of the lag time, the rate of formation and concentration of the radical species was used to estimate the extracts' oxidative stability. Omega was strongly influenced by the extraction medium, being lower in extracts with ethanol 60%, and by the time of storage. An inverse correlation was calculated between Omega and ellagic acid concentration, thus suggesting the role of this phenolic acid in the antioxidant properties of the extracts. The radical scavenging activity of the extracts against the hydroxyl radical was also measured.

Oxidative stability of plant hydroalchoholic extracts assessed by EPR spin trapping under forced ageing conditions: a myrtle case study / Sanna, Daniele; Mulas, Maurizio; Molinu, Maria Giovanna; Fadda, Angela. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 271:(2019), pp. 753-761. [10.1016/j.foodchem.2018.07.156]

Oxidative stability of plant hydroalchoholic extracts assessed by EPR spin trapping under forced ageing conditions: a myrtle case study

Maurizio, Mulas
Membro del Collaboration Group
;
2019

Abstract

The oxidative stability of myrtle hydroalcoholic extracts was measured, over storage time, with the EPR spin trapping method under forced ageing conditions. The extracts were prepared with 150 and 300 gl(-1) of berries and extraction media with ethanol ranging from 60 to 90%. Two radicals were detected: the PBN-1-hydroxyethyl adduct and the tert-butyl aminoxyl radical. A dimensionless parameter (Omega) calculated on the basis of the lag time, the rate of formation and concentration of the radical species was used to estimate the extracts' oxidative stability. Omega was strongly influenced by the extraction medium, being lower in extracts with ethanol 60%, and by the time of storage. An inverse correlation was calculated between Omega and ellagic acid concentration, thus suggesting the role of this phenolic acid in the antioxidant properties of the extracts. The radical scavenging activity of the extracts against the hydroxyl radical was also measured.
Oxidative stability of plant hydroalchoholic extracts assessed by EPR spin trapping under forced ageing conditions: a myrtle case study / Sanna, Daniele; Mulas, Maurizio; Molinu, Maria Giovanna; Fadda, Angela. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 271:(2019), pp. 753-761. [10.1016/j.foodchem.2018.07.156]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/220100
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