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Orientador(es)
Resumo(s)
The dependence of the extent of aqueous extraction of antioxidant compounds on particle size and contact
time was studied for three important medicinal plants, that are commonly used in infusions: agrimony,
sage and savoury. The effect of extraction time was dependent on the plant considered;
however, ca. 5 min can be taken as the minimum period required to assure an acceptable degree of
extraction of those compounds. As expected, a smaller particle size led to a higher extraction extents;
a typical value of 0.2 mmis accordingly recommended. Chlorogenic acid was the dominant phenolic compound
extracted from agrimony, whereas caffeic acid dominated in the case of sage or savoury. A mathematical
model based on Fick’s law was developed from first principles, and its two parameters were
suitably fitted to the experimental data generated – in attempts to predict the evolution of antioxidant
capacity extracted during contact time, for each plant and each particle size.
Descrição
Palavras-chave
Agrimony Sage Savoury ABTS Sieve Granulometry Phenolic compounds
Contexto Educativo
Citação
"Food Chemistry". ISSN 0308-8146. 117: 3 (2009) 412–416
Editora
Elsevier