Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity
ABSTRACT: This work evaluates the effect of temperature and soluble solids on the degradation rate of phenolic compounds, and antioxidant activity of extracts from Bixa orellana L. leaves. The temperatures were studied in the range of typical food processes (70-90 °C) and food storage (−20-37 °C). T...
- Autores:
-
Zapata Montoya, José Edgar
Sepúlveda Rincón, Cindy Tatiana
Álvarez Montoya, Andrés Camilo
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2022
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/39523
- Acceso en línea:
- https://hdl.handle.net/10495/39523
- Palabra clave:
- Depuradores de Radicales Libres
Free Radical Scavengers
Fenómenos Biológicos
Biological Phenomena
Antioxidantes
Antioxidants
Degradación térmica
Thermal degradation
http://aims.fao.org/aos/agrovoc/c_14853
https://id.nlm.nih.gov/mesh/D016166
https://id.nlm.nih.gov/mesh/D001686
https://id.nlm.nih.gov/mesh/D000975
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/