Publicación:
EFFECT OF BLOCK FREEZE CONCENTRATION ON BIOACTIVE COMPOUND CONTENT AND ANTIOXIDANT CAPACITY WHEN APPLIED TO PEPPERMINT (MENTHA PIPERITA L.) INFUSION

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dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.creatorINDIRA PÉREZ BERMÚDEZ
dc.date2025
dc.date.accessioned2025-11-24T14:39:19Z
dc.date.available2025-11-24T14:39:19Z
dc.date.issued2025
dc.description.abstractTHIS RESEARCH AIMED TO EVALUATE BLOCK FREEZE CONCENTRATION (BFC) UNDER DIFFERENT CENTRIFUGATION CONDITIONS USING RESPONSE SURFACE METHODOLOGY TO SEPARATE AN EXTRACT FROM THE ICE FRACTION AT THREE CENTRIFUGAL-BFC (CBFC) CYCLES, OBTAINING IN THE FINAL CYCLE A PHENOLIC- RICH EXTRACT. A BOX?BEHNKEN DESIGN WAS APPLIED TO OPTIMIZE CENTRIFUGATION VARIABLES, WITH EFFICIENCY OF SEPARATION (?) SELECTED AS THE RESPONSE VARIABLE. THE EXTRACTS WERE CHARACTERIZED IN TERMS OF PHYSICOCHEMICAL ANALYSIS, TOTAL AND INDIVIDUAL BIOACTIVE COMPONENTS, AND ANTIOXIDANT CAPACITY. OPTIMAL CONDITIONS (3600 RPM, 16 ?C, AND 14 MIN) RESULTED IN ? OF 82%. THUS, FROM INFUSION TO FINAL CYCLE, THE SOLIDS, TOTAL POLYPHENOL AND FLAVONOID CONTENTS, AND ANTIOXIDANT CAPACITY EXHIBITED FROM 1.81 TO 6.5% (W/W) AND 2.5 TO 8.7 (?BRIX), 0.72 TO 12.2 MG GALLIC ACID EQUIVALENTS/ML, 0.83 TO 13.7 MG CATEQUIN EQUIVALENTS /ML, 2.8 TO 31.2 ?MOL TROLOX EQUIVALENTS/ML AND 4.8 TO 122.2 ?MOL TROLOX EQUIVALENTS/ML, IDENTIFYING BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY THAT KAEMPFEROL, P-HYDROXYBENZOIC, AND TRANSFERULIC ACID PRESENTED THE HIGHEST CONCENTRATIONS. THE CBFC PROCESS HAS THE POTENTIAL AS A NON-THERMAL CONCENTRATION PROCESS TO PRESERVE MANY BIOACTIVE COMPOUNDS, FACILITATING THE PRODUCTION OF CONCENTRATED FRACTIONS WITH HIGH BIOLOGICAL VALUE, WHERE THE EXTRACTS OBTAINED BY BFC ARE A NOVEL SOLUTION FOR MEDICINAL, PHARMACEUTICAL, AND FOOD APPLICATIONS.
dc.formatapplication/pdf
dc.identifier.doi10.3390/antiox14020129
dc.identifier.issn2076-3921
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/14289
dc.language
dc.publisherANTIOXIDANTS
dc.relation.uri10.3390/antiox14020129
dc.rightsOPEN ACCESS
dc.subjectMentha piperita L
dc.subjectInfusion
dc.subjectFreeze concentration
dc.subjectPhysicochemical analysis
dc.subjectBioactive compounds
dc.subjectAntioxidant capacity
dc.titleEFFECT OF BLOCK FREEZE CONCENTRATION ON BIOACTIVE COMPOUND CONTENT AND ANTIOXIDANT CAPACITY WHEN APPLIED TO PEPPERMINT (MENTHA PIPERITA L.) INFUSION
dc.typeARTÍCULO
dspace.entity.typePublication
oaire.fundingReferenceUBB- UNIVERSIDAD DEL BÍO-BÍO
oaire.licenseConditionCC BY 4.0
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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