Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)

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dc.contributor.authorVergara Salinas, Jose R.
dc.contributor.authorPerez Jimenez, Jara
dc.contributor.authorLluis Torres, Josep
dc.contributor.authorAgosin, Eduardo
dc.contributor.authorPerez Correa, Jose R.
dc.date.accessioned2024-01-10T13:47:55Z
dc.date.available2024-01-10T13:47:55Z
dc.date.issued2012
dc.description.abstractThe effects of temperature (50-200 degrees C) and contact time (5-30 min) on the pressurized hot water extraction of deodorized thyme were explored for antioxidant activity, polyphenol profiles, and total antioxidants. Six not previously reported polyphenolic compounds were identified in thyme. An inverse correlation was found between the antioxidant activity and total antioxidants with the amount and diversity of polyphenols. The highest total extract yield and antioxidant activity were obtained at 200 degrees C, although maximum polyphenol extraction yields of hydroxycinnamic acids, flavones, flavonols/flavanones, and total polyphenols were detected at 100 degrees C and 5 min. Higher temperatures and longer exposure times reduced extract polyphenol diversity. Dihydroxyphenyllactic acid was the only phenolic compound for which extraction yield increased with temperature, probably as a product of the thermal degradation of rosmarinic acid. Consequently, for extracting phenolics from thyme, 100 degrees C and 5 min would be appropriate operating conditions, whereas antioxidant active nonphenolic compounds were favored at higher temperatures and exposure times.
dc.description.funderINNOVA Chile
dc.description.funderCONICYT
dc.description.funderDIPEI-PUC
dc.description.funderVRAI-PUC
dc.description.funderISCIII
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent10 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf3027759
dc.identifier.issn0021-8561
dc.identifier.pubmedidMEDLINE:23075096
dc.identifier.urihttps://doi.org/10.1021/jf3027759
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79316
dc.identifier.wosidWOS:000311192200005
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Perez J;S/I;100130
dc.information.autorucIngeniería;Vergara J;S/I;189731
dc.issue.numero44
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final10929
dc.pagina.inicio10920
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectpressurized hot water
dc.subjectthermal degradation
dc.subjectrosmarinic acid
dc.subjectThymus vulgaris
dc.subjectLC-MS
dc.subjectTANDEM MASS-SPECTROMETRY
dc.subjectSUBCRITICAL WATER
dc.subjectPHENOLIC-COMPOUNDS
dc.subjectFUNCTIONAL-CHARACTERIZATION
dc.subjectCHROMATOGRAPHIC TECHNIQUES
dc.subjectDIETARY POLYPHENOLS
dc.subjectOFFICINALIS L.
dc.subjectCAFFEIC ACID
dc.subjectHERBAL DRUGS
dc.subjectWILD THYME
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleEffects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)
dc.typeartículo
dc.volumen60
sipa.codpersvinculados99630
sipa.codpersvinculados100130
sipa.codpersvinculados189731
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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