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The Scientific Electronic Library Online - SciELO is an electronic library covering a selected collection of Brazilian scientific journals. The library is an integral part of a project being developed by FAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo, in partnership with BIREME - the Latin American and Caribbean Center on Health Sciences Information. Since 2002, the Project is also supported by CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico. The Project envisages the development of a common methodology for [...]

Journal Article

Journal article

Atividade antioxidante de extratos de coentro (Coriandrum sativum L. )  [2003]

Melo, Enayde de Almeida(Universidade Federal Rural de Pernambuco Departamento de Ciências Domésticas); Mancini Filho, Jorge(Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição Experimental); Guerra, Nonete Barbosa(Universidade Federal de Pernambuco Centro de Ciências da Saúde Departamento de Nutrição); Maciel, Giselle Rabelo;

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The antioxidant activity of different extracts of coriander (Coriandrum sativum), isolated and/or combined with itself and BHT, was investigated. The etheric, ethanolic and aqueous extracts obtained by sequential extraction were evaluated for antioxidant action in a b-carotene/acid linoléico model system and the active compounds identified. The antioxidant synergistic effect between aqueous and etheric extracts was evaluated using factorial 2² plan. The antioxidant action of the extracts aqueous, etheric and ethanolic was 69.83%, 61.89% and 40.50%, respectively. Phenolic compounds were detected in two first extracts and carotenoids in the etheric. Combining different concentrations of etheric and aqueous extracts, the percentage of inhibition of the oxidation was inferior to that of the isolated ones, demonstrating that was no synergistic effect that occurred when the aqueous extract was associated with BHT. The ability of the aqueous and etheric extracts in delaying the oxidation can be attributed, respectively, to its phenolic and carotenoids constituent. The aqueous extract can be considered as an antioxidant potential, whose action can together be intensified to the employed being with BHT.

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Sociedade Brasileira de Ciência e Tecnologia de Alimentos

ISSN : 0101-2061