Purple maguey (Rhoeo discolor) antioxidant properties

CyTA - Journal of Food (Impact Factor: 0.82). 11/2009; 7(3):209-216. DOI: 10.1080/19476330903010177


In this work the redox potencial, antioxidant capacity, total phenols content and color intensity of aqueous extracts from fresh and blanched-dried leaves of purple maguey (Rhoeo discolor) were monitored. The fresh extract was pasteurized, bottled and stored. The dried leaves were put into tea bags, and two extraction procedures were done: (1) at different storage times (0, 3, 6, 9 and 12 months), and (2) using different infusion times (2, 5, 8, 10 and 12 min). The fresh and dried extracts had high antioxidant content, which was higher in the dried extract. The pasteurized extract had higher initial antioxidant properties than the fresh extract, and these increased with time. Dried extracts exhibited constant antioxidant properties with storage time.

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