Registro completo de metadatos
Campo DC Valor Lengua/Idioma
dc.creatorHartwig, Vanessa Graciela-
dc.creatorSchmalko Radichowski, Miguel Eduardo-
dc.creatorAlzamora, Stella Maris-
dc.creatorBrumovsky, Luis Alberto-
dc.date2015-06-16T20:06:29Z-
dc.date2015-06-16T20:06:29Z-
dc.date2013-03-
dc.date2016-03-30 10:35:44.97925-03-
dc.date.accessioned2019-04-29T15:26:26Z-
dc.date.available2019-04-29T15:26:26Z-
dc.date.issued2013-03-
dc.identifierHartwig, Vanessa Graciela; Schmalko Radichowski, Miguel Eduardo; Alzamora, Stella Maris; Brumovsky, Luis Alberto; Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology; ISEKI; International Journal of Food Studies; 2; 3-2013; 69-80-
dc.identifier2182-1054-
dc.identifierhttp://hdl.handle.net/11336/771-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/294211-
dc.descriptionOptimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguarien- sis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphe- nol content, antioxidant capacity, concentration of total polyphenols and caffeine content. The optimal conditions found were a liquid to solid ratio from 8 - 9 w w−1 and ethanol percentage of the extraction solution from 30 - 50 % w w−1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL−1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36 % lower than that in the leaf extracts.-
dc.descriptionFil: Hartwig, Vanessa Graciela. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;-
dc.descriptionFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;-
dc.descriptionFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina;-
dc.descriptionFil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones; Argentina;-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherISEKI-
dc.relationCopyright ©2013 ISEKI-Food Association (IFA)-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/132/83-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.7455/ijfs/2.1.2013.a6-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectEXTRACTION-
dc.subjectOPTIMIZATION-
dc.subjectILEX-PARAGUARIENSIS-
dc.subjectPOLYPHENOLS-
dc.subjectANTIOXIDANT-CAPACITY-
dc.subjectIngenierías y Tecnologías-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectAlimentos y Bebidas-
dc.titleOptimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
Aparece en las colecciones: CONICET

Ficheros en este ítem:
No hay ficheros asociados a este ítem.