Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.

Este artículo presenta la determinación de la capacidad antioxidante y contenido de polifenoles totales en dos extractos, acuoso y orgánico, de tallos de Stevia Rebaudiana variedad Morita II. La capacidad antioxidante se determinó a través de varios ensayos in vitro: el método 1,1-difenil-2-picril-h...

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Autores:: Mendoza Isaza, Natalia Andrea
Hoyos–Arbeláez, Jorge Andrés
Peláez-Jaramillo, Carlos Alberto

Tipo de recurso:: Article of journal

Fecha de publicación:: 2020

Institución:: Universidad EIA .

Repositorio:: Repositorio EIA .

Idioma:: spa

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repository_id_str
dc.title.spa.fl_str_mv	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.
dc.title.translated.eng.fl_str_mv	Antioxidant Capacity And Total Polyphenol Content Extracts In Stevia Rebaudiana Stem In Several In Vitro Models.
title	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.
spellingShingle	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro. Capacidad antioxidante Tallos de Stevia rebaudiana DPPH ABTS FRAP Polifenoles totales.
title_short	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.
title_full	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.
title_fullStr	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.
title_full_unstemmed	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.
title_sort	Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.
dc.creator.fl_str_mv	Mendoza Isaza, Natalia Andrea Hoyos–Arbeláez, Jorge Andrés Peláez-Jaramillo, Carlos Alberto
dc.contributor.author.spa.fl_str_mv	Mendoza Isaza, Natalia Andrea Hoyos–Arbeláez, Jorge Andrés Peláez-Jaramillo, Carlos Alberto
dc.subject.spa.fl_str_mv	Capacidad antioxidante Tallos de Stevia rebaudiana DPPH ABTS FRAP Polifenoles totales.
topic	Capacidad antioxidante Tallos de Stevia rebaudiana DPPH ABTS FRAP Polifenoles totales.
description	Este artículo presenta la determinación de la capacidad antioxidante y contenido de polifenoles totales en dos extractos, acuoso y orgánico, de tallos de Stevia Rebaudiana variedad Morita II. La capacidad antioxidante se determinó a través de varios ensayos in vitro: el método 1,1-difenil-2-picril-hidrazilo (DPPH), el ensayo de decoloración ácido 2,2′-azino-bis-3-etilbenzotiazolin-6-sulfónico (ABTS), el ensayo de la Capacidad de reducción Férrica Antioxidante (FRAP) y polifenoles totales por el reactivo Folin-Ciocalteu. Los resultados se analizaron mediante correlación Person´s. Este trabajo se realizó con el fin de darle un valor agregado al tallo de Stevia y potencializar su uso como fuente de compuestos antioxidantes. Los resultados indican que los extractos de los tallos de Stevia cultivados en Colombia poseen una mayor actividad inhibidora de radicales libres comparado con los reportes de la literatura en cuanto a hoja y tallo. Por lo tanto se puede concluir que los tallos son una fuente accesible de antioxidantes.
publishDate	2020
dc.date.accessioned.none.fl_str_mv	2020-06-21 00:00:00 2022-06-17T20:20:13Z
dc.date.available.none.fl_str_mv	2020-06-21 00:00:00 2022-06-17T20:20:13Z
dc.date.issued.none.fl_str_mv	2020-06-21
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.eng.fl_str_mv	Journal article
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dc.relation.references.spa.fl_str_mv	Aceval Arriola, N.D. et al., [2016]. Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content. Food Bioscience, 13, pp.32–40. Alam, M.N., Bristi, N.J. & Rafiquzzaman, M., [2013]. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society, 21[2], pp.143–52. Amari, N.O. et al., [2014]. Phytochemical screening and antioxidant capacity of the aerial parts of Thymelaea hirsuta L. Asian Pacific Journal of Tropical Disease, 4[2], pp.104–109. Andzi Barhé, T. & Feuya Tchouya, G.R.,[ 2016]. Comparative study of the anti-oxidant activity of the total polyphenols extracted from Hibiscus Sabdariffa L., Glycine max L. Merr., yellow tea and red wine through reaction with DPPH free radicals. Arabian Journal of Chemistry, 9[1], pp.1–8. Barba, F.J. et al., [2014]. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization. Food Chemistry, 148, pp.261–267. Blainski, A., Lopes, G.C. & de Mello, J.C.P., [2013]. Application and analysis of the folin ciocalteu method for the determination of the total phenolic content from Limonium brasiliense L. Molecules (Basel, Switzerland), 18[6], pp.6852–65. Brand-Williams, W., Cuvelier, M.E. & Berset, C., [1995]. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28[1], pp.25–30. Contreras-Calderón, J. et al., [2011]. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International, 44[7], pp.2047–2053. Criado, M.N. et al., [2015]. Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes. LWT - Food Science and Technology, 60[2], pp.985–989. Duda, S.C. et al., [2015]. Changes in major bioactive compounds with antioxidant activity of Agastache foeniculum, Lavandula angustifolia, Melissa officinalis and Nepeta cataria: Effect of harvest time and plant species. Industrial Crops and Products, 77, pp.499–507. Gasmalla, M.A. a. et al., [2014]. Influence of sonication process parameters to the state of liquid concentration of extracted rebaudioside A from Stevia (Stevia rebaudiana bertoni) leaves. Arabian Journal of Chemistry. Gawel-Beben, K. et al., [2015]. Stevia rebaudiana Bert. leaf extracts as a multifunctional source of natural antioxidants. Molecules, 20[4], pp.5468–5486. Granato, D. et al., [2016]. Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: a review. Trends in Food Science & Technology, 52, pp.31–48. Huang, D., Ou, B. & Prior, R., [2005]. The Chemistry behind Antioxidant Capacity Assays. Food Chemistry and Agricultural, 53, pp.1841–1846. Kim, I.-S. et al., [2011]. The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts. LWT - Food Science and Technology, 44[5], pp.1328–1332. Kuskoski, E.M. et al., [2005]. Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos, 25[4], pp.726–732. Lemus-Mondaca, R. et al., [2012]. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132[3], pp.1121–1132. Leopoldini, M., Russo, N. & Toscano, M., [2011]. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry, 125[2], pp.288–306. M’hiri, N. et al., [2015]. Effect of different operating conditions on the extraction of phenolic compounds in orange peel. Food and Bioproducts Processing, 96, pp.161–170. Oroian, M. & Escriche, I., [2015]. Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, 74, pp.10–36. Prior, R., Wu, X. & Schaich, K., [2005]. Standarized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53[10], pp.4290–4302. Pulido, R., Bravo, L. & Saura-calixto, F., [2000]. Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing / Antioxidant Power Assay. Food Chemistry and Agricultural, 48, pp.3396–3402 Sadeghi, B., Mohammadzadeh, M. & Babakhani, B., [2015]. Green synthesis of gold nanoparticles using Stevia rebaudiana leaf extracts: Characterization and their stability. Journal of photochemistry and photobiology. B, Biology, 148, pp.101–6. Shivanna, N. et al., [2013]. Antioxidant, anti-diabetic and renal protective properties of Stevia rebaudiana. Journal of diabetes and its complications, 27[2], pp.103–13. Shukla, S. et al., [2009]. In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 47[9], pp.2338–43. Singh, S. et al., [2012]. In-Vitro antioxidative and antibacterial activities ofvarious parts of Stevia Rebaudiana (Bertoni). Journal of Pharmacy and Pharmaceutical Sciences, 4[3], pp.468–473. Tadhani, M.B., Patel, V.H. & Subhash, R., [2007]. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. Journal of Food Composition and Analysis, 20[3-4], pp.323–329. Tovar del Rio, J., [2013]. Determinación de la actividad antioxidante por DPPH y ABTS de 30 plantas recolectadas en la ecoregion cafetera, tesis [Químico Industrial], Pereira, Universidad Tecnológica de Pereira, 150pp. Zeng, J. et al., [2013]. Antioxidant Abilities, Phenolics and Flavonoids Contents in the Ethanolic Extracts of the Stems and Leaves of Different Stevia rebaudiana Bert Lines. Sugar Tech, 15[2], pp.209–213.
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dc.relation.citationedition.spa.fl_str_mv	Núm. 34 , Año 2020
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spelling	Mendoza Isaza, Natalia Andreac9942fb71426a1f6f77f1eafcac5a768300Hoyos–Arbeláez, Jorge Andrés7ef0576038075c9b3aac585d9a0ca371300Peláez-Jaramillo, Carlos Alberto3beab774f2587af7aaf0b0149eb5460f2020-06-21 00:00:002022-06-17T20:20:13Z2020-06-21 00:00:002022-06-17T20:20:13Z2020-06-211794-1237https://repository.eia.edu.co/handle/11190/507110.24050/reia.v17i34.12822463-0950https://doi.org/10.24050/reia.v17i34.1282Este artículo presenta la determinación de la capacidad antioxidante y contenido de polifenoles totales en dos extractos, acuoso y orgánico, de tallos de Stevia Rebaudiana variedad Morita II. La capacidad antioxidante se determinó a través de varios ensayos in vitro: el método 1,1-difenil-2-picril-hidrazilo (DPPH), el ensayo de decoloración ácido 2,2′-azino-bis-3-etilbenzotiazolin-6-sulfónico (ABTS), el ensayo de la Capacidad de reducción Férrica Antioxidante (FRAP) y polifenoles totales por el reactivo Folin-Ciocalteu. Los resultados se analizaron mediante correlación Person´s. Este trabajo se realizó con el fin de darle un valor agregado al tallo de Stevia y potencializar su uso como fuente de compuestos antioxidantes. Los resultados indican que los extractos de los tallos de Stevia cultivados en Colombia poseen una mayor actividad inhibidora de radicales libres comparado con los reportes de la literatura en cuanto a hoja y tallo. Por lo tanto se puede concluir que los tallos son una fuente accesible de antioxidantes.This paper presents the determination of antioxidant capacity and total polyphenol content in both aqueous and organic extracts of Stevia Rebaudiana stems variety Morita II. The antioxidant capacity was determined through various in vitro assays: Method 2 1,1-diphenyl-picryl-hidrazyl (DPPH) assay, discoloration 2,2'-azino-bis-3-ethylbenzthiazoline-6- sulfonic acid (ABTS) assay, ferric ion reducing antioxidant power (FRAP), and total polyphenols by Folin-Ciocalteu. The results were analyzed by Person's correlation. This work was done in order to give added value to the stem of Stevia and their potential use as a source of antioxidant compounds. The results indicate that extracts of Stevia stems grown in Colombia have greater inhibitory activity of free radicals compared to reports in the literature regarding leaf and stem. Therefore it can be concluded that the stems are an accessible source of antioxidants.application/pdfspaFondo Editorial EIA - Universidad EIARevista EIA - 2020https://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessEsta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.http://purl.org/coar/access_right/c_abf2https://revistas.eia.edu.co/index.php/reveia/article/view/1282Capacidad antioxidanteTallos de Stevia rebaudianaDPPHABTSFRAPPolifenoles totales.Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.Antioxidant Capacity And Total Polyphenol Content Extracts In Stevia Rebaudiana Stem In Several In Vitro Models.Artículo de revistaJournal articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Aceval Arriola, N.D. et al., [2016]. Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content. Food Bioscience, 13, pp.32–40.Alam, M.N., Bristi, N.J. & Rafiquzzaman, M., [2013]. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society, 21[2], pp.143–52.Amari, N.O. et al., [2014]. Phytochemical screening and antioxidant capacity of the aerial parts of Thymelaea hirsuta L. Asian Pacific Journal of Tropical Disease, 4[2], pp.104–109.Andzi Barhé, T. & Feuya Tchouya, G.R.,[ 2016]. Comparative study of the anti-oxidant activity of the total polyphenols extracted from Hibiscus Sabdariffa L., Glycine max L. Merr., yellow tea and red wine through reaction with DPPH free radicals. Arabian Journal of Chemistry, 9[1], pp.1–8.Barba, F.J. et al., [2014]. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization. Food Chemistry, 148, pp.261–267.Blainski, A., Lopes, G.C. & de Mello, J.C.P., [2013]. Application and analysis of the folin ciocalteu method for the determination of the total phenolic content from Limonium brasiliense L. Molecules (Basel, Switzerland), 18[6], pp.6852–65.Brand-Williams, W., Cuvelier, M.E. & Berset, C., [1995]. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28[1], pp.25–30.Contreras-Calderón, J. et al., [2011]. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International, 44[7], pp.2047–2053.Criado, M.N. et al., [2015]. Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes. LWT - Food Science and Technology, 60[2], pp.985–989.Duda, S.C. et al., [2015]. Changes in major bioactive compounds with antioxidant activity of Agastache foeniculum, Lavandula angustifolia, Melissa officinalis and Nepeta cataria: Effect of harvest time and plant species. Industrial Crops and Products, 77, pp.499–507.Gasmalla, M.A. a. et al., [2014]. Influence of sonication process parameters to the state of liquid concentration of extracted rebaudioside A from Stevia (Stevia rebaudiana bertoni) leaves. Arabian Journal of Chemistry.Gawel-Beben, K. et al., [2015]. Stevia rebaudiana Bert. leaf extracts as a multifunctional source of natural antioxidants. Molecules, 20[4], pp.5468–5486.Granato, D. et al., [2016]. Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: a review. Trends in Food Science & Technology, 52, pp.31–48.Huang, D., Ou, B. & Prior, R., [2005]. The Chemistry behind Antioxidant Capacity Assays. Food Chemistry and Agricultural, 53, pp.1841–1846.Kim, I.-S. et al., [2011]. The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts. LWT - Food Science and Technology, 44[5], pp.1328–1332.Kuskoski, E.M. et al., [2005]. Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos, 25[4], pp.726–732.Lemus-Mondaca, R. et al., [2012]. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132[3], pp.1121–1132.Leopoldini, M., Russo, N. & Toscano, M., [2011]. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry, 125[2], pp.288–306.M’hiri, N. et al., [2015]. Effect of different operating conditions on the extraction of phenolic compounds in orange peel. Food and Bioproducts Processing, 96, pp.161–170.Oroian, M. & Escriche, I., [2015]. Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, 74, pp.10–36.Prior, R., Wu, X. & Schaich, K., [2005]. Standarized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53[10], pp.4290–4302.Pulido, R., Bravo, L. & Saura-calixto, F., [2000]. Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing / Antioxidant Power Assay. Food Chemistry and Agricultural, 48, pp.3396–3402Sadeghi, B., Mohammadzadeh, M. & Babakhani, B., [2015]. Green synthesis of gold nanoparticles using Stevia rebaudiana leaf extracts: Characterization and their stability. Journal of photochemistry and photobiology. B, Biology, 148, pp.101–6.Shivanna, N. et al., [2013]. Antioxidant, anti-diabetic and renal protective properties of Stevia rebaudiana. Journal of diabetes and its complications, 27[2], pp.103–13.Shukla, S. et al., [2009]. In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 47[9], pp.2338–43.Singh, S. et al., [2012]. In-Vitro antioxidative and antibacterial activities ofvarious parts of Stevia Rebaudiana (Bertoni). Journal of Pharmacy and Pharmaceutical Sciences, 4[3], pp.468–473.Tadhani, M.B., Patel, V.H. & Subhash, R., [2007]. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. Journal of Food Composition and Analysis, 20[3-4], pp.323–329.Tovar del Rio, J., [2013]. Determinación de la actividad antioxidante por DPPH y ABTS de 30 plantas recolectadas en la ecoregion cafetera, tesis [Químico Industrial], Pereira, Universidad Tecnológica de Pereira, 150pp.Zeng, J. et al., [2013]. Antioxidant Abilities, Phenolics and Flavonoids Contents in the Ethanolic Extracts of the Stems and Leaves of Different Stevia rebaudiana Bert Lines. Sugar Tech, 15[2], pp.209–213.https://revistas.eia.edu.co/index.php/reveia/article/download/1282/1327Núm. 34 , Año 2020934117Revista EIAPublicationOREORE.xmltext/xml2754https://repository.eia.edu.co/bitstreams/9ab91ebe-d4c4-4ee2-8628-b6f34b0365d4/downloadf5865a562586c79eb40fb99abd3f6f5fMD5111190/5071oai:repository.eia.edu.co:11190/50712023-07-25 17:07:03.957https://creativecommons.org/licenses/by-nc-nd/4.0Revista EIA - 2020metadata.onlyhttps://repository.eia.edu.coRepositorio Institucional Universidad EIAbdigital@metabiblioteca.com

Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.

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