Determinación de la capacidad antioxidante de extractos de hoja de olivo
Archivos
NO SE HA AUTORIZADO la consulta de los documentos asociados
Fecha
2017-10-23
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
[ES]Las hojas de olivo siempre han despertado un interés importante. Los polifenoles contenidos en las hojas de olivo han demostrado tener propiedades nticancerígenas, anti-inftamatorias y antimicrobianas. En química, las investigaciones resaltan el interés en el uso de hojas de olivo como una fuente potencial de compuestos fenó!icos para la producción de alimentos funcionales.
La palabra "antioxidante" es cada vez más popular en la sociedad moderna y gana publicidad en retación a los beneficios para Ia salud destinados a impedir o retardar las oxidaciones catalíticas y el enranciamiento natural o provocado por la acción de diversos agentes (aire, luz, calor...).
En este trabajo se han obtenido mediante los equipos autoclave y orbital extractos de hoja de olivo necesarios para evaluar el contenido de compuestos fenólicos totales mediante el método Folin-Ciocalteu, la concentración de flavonoides por el método de flavonoides totales y la capacidad antioxidante por tres métodos diferentes: ABTS, DPPH y FRAP.
[EN]Olive leaves have always aroused an important interest. Polyphenols contained in olive leaves have played an important role to this end, because they have demonstrated to be responsible for their nticarcinogenic, anti-inflammatory, and antimicrobial proprieties. Chemical, agronomical and medicinal researches have contributed together to highlight the interest in the use of olive leaves as a potential source of phenolic compounds for the production of functional food. The word "antioxidant" is increasingly popular in modern society and it gets publ¡city in relation to health benefits intended to prevent or retard catalytic oxidation and natural tanning or caused by the action of various agents (air, light, hot...). ln this work the extract of the olive leaf necessary to evaluate the total phenolic compounds content were obtained by means of the Folin-Ciocalteu method, the concentration in flavonoids by the method of total flavonoids and the ant¡oxidant capacity by three methods different: ABTS, FRAP and DPPH.
[EN]Olive leaves have always aroused an important interest. Polyphenols contained in olive leaves have played an important role to this end, because they have demonstrated to be responsible for their nticarcinogenic, anti-inflammatory, and antimicrobial proprieties. Chemical, agronomical and medicinal researches have contributed together to highlight the interest in the use of olive leaves as a potential source of phenolic compounds for the production of functional food. The word "antioxidant" is increasingly popular in modern society and it gets publ¡city in relation to health benefits intended to prevent or retard catalytic oxidation and natural tanning or caused by the action of various agents (air, light, hot...). ln this work the extract of the olive leaf necessary to evaluate the total phenolic compounds content were obtained by means of the Folin-Ciocalteu method, the concentration in flavonoids by the method of total flavonoids and the ant¡oxidant capacity by three methods different: ABTS, FRAP and DPPH.