evaluation of the antioxidant capacity of quercetin derived of natural extract from  red onion ocañera (allilium strain l) and red  apple  (pyrus malus l var. red delicius) in palm oil refined industrial type continuous warm conditions

Meyer Torres, Golda; Gil, Dairo; Cano, Ángela Lorena; Sosa Benavides, Yuly

evaluation of the antioxidant capacity of quercetin derived of natural extract from red onion ocañera (allilium strain l) and red apple (pyrus malus l var. red delicius) in palm oil refined industrial type continuous warm conditions

dc.creator	Meyer Torres, Golda
dc.creator	Gil, Dairo
dc.creator	Cano, Ángela Lorena
dc.creator	Sosa Benavides, Yuly
dc.date	2010-05-08
dc.identifier	https://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/575
dc.identifier	10.22490/25394088.575
dc.description	The research was based on the assessment of the quercetin antioxidant capacity existing in red apple (Pyrus malus L var. red delicious) and ocañera red onion (Allilium cepa L). Then, antioxidant concentration was calculated by a standard curve of commercial quercetin (HPLC concentration ≥98%) using spectrophotometry at 415 nm and dropped concentrations of 0.0955 mg/g in onion extract and 0.0144mg/g in apple extract. The antioxidant capacity of each extract was evaluated over industrial samples of industrial RDB (Refined, bleached and deodorized) palm oil without antioxidant in order to observe the effect they had over peroxide creation. Actually, samples were treated in continuous heating for two, four and six hours and recording variables performance like acidity, iodine and peroxide index. Also, a sample of oil without antioxidant was evaluated adding pure commercial quercetin at 0.18 mg/g and a control sample of RBD palm oil added with commercial antioxidant (TBHQ, BHT). Finally, the outcome got by ANOVA analysis (Pvalue= 0.028, significance level of 5%) on peroxide index formation calculated in mequivO2/kg highlighted the time of exposition than quercetin concentration in 0.0144 mg/g, hence a result alike the sample of oil added with commercial antioxidant.	en-US
dc.description	Esta investigación se basó en la evaluación de la capacidad antioxidante de la quercetina existente en la variedad de manzana roja (Pyrus malus L, var. red delicius) y cebolla roja ocañera (Allilium cepa L,). Se calculó la concentración del antioxidante mediante curva patrón de quercetina comercial (≥ 98% de pureza grado HPLC) por espectrofotometría a 415 nm, obteniendo concentraciones de 0.0955 mg/g en el extracto de cebolla roja ocañera (Allilium cepa L) y 0.0144mg/g en el extracto de manzana roja (Pyrus malus L, var. red delicius). La capacidad antioxidante de cada uno de los extractos se evaluó sobre muestras de aceite industrial de palma RBD (Refinado, blanqueado y desodorizado) sin antioxidante, para observar el efecto que ejerce la quercetina sobre la formación de peróxidos. Las muestras fueron sometidas a calentamiento continuo a dos, cuatro y seis horas, registrando el comportamiento de las variables índice de acidez, índice de yodo e índice de peróxidos. Se evaluó una muestra de aceite sin antioxidante con quercetina pura comercial (≥ 98% de pureza grado HPLC), a una concentración de 0.18 mg/g y un “blanco” de aceite de palma RBD con antioxidante comercial (TBHQ, BHT). En el tratamiento con quercetina del	es-ES
dc.format	application/pdf
dc.language	spa
dc.publisher	Universidad Nacional Abierta y a Distancia, UNAD	es-ES
dc.relation	https://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/575/1293
dc.rights	Derechos de autor 2010 Publicaciones e Investigación	es-ES
dc.rights	http://creativecommons.org/licenses/by-sa/4.0	es-ES
dc.source	Magazine specialized in Engineering; Vol. 4 (2010); 13-27	en-US
dc.source	Publicaciones e Investigación; Vol. 4 (2010); 13-27	es-ES
dc.source	2539-4088
dc.source	1900-6608
dc.subject	antioxidant capacity	en-US
dc.subject	free radicals	en-US
dc.subject	oil	en-US
dc.subject	peroxides	en-US
dc.subject	quercetin	en-US
dc.subject	aceite	es-ES
dc.subject	capacidad antioxidante	es-ES
dc.subject	quercetina	es-ES
dc.subject	peróxidos	es-ES
dc.subject	radicales libres.	es-ES
dc.title	evaluation of the antioxidant capacity of quercetin derived of natural extract from red onion ocañera (allilium strain l) and red apple (pyrus malus l var. red delicius) in palm oil refined industrial type continuous warm conditions	en-US
dc.title	Evaluación de la capacidad antioxidante de la quercetina a partir del extracto natural de cebolla roja ocañera (allilium cepa l) y manzana roja (pyrus malus l var. red delicius) en aceite de palma refinado tipo industrial en condiciones de calentamient	es-ES
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion