• E. García-Márquez Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa
  • A. Román-Guerrero Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa
  • C. Pérez-Alonso Departamento de Ingeniería Química, Facultad de Química, Universidad Autónoma del Estado de México
  • F. Cruz-Sosa Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa
  • R. Jiménez-Alvarado Universidad de la Cañada, Jefatura de Carrera de Ingeniería en Agroindustrias
  • E.J. Vernon-Carter Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa
Keywords: Justicia spicigera, total phenolic content, antioxidant activity, extraction conditions, decay kinetics


The effect of solvent and extraction temperature on the initial antioxidant activity (AA) and total phenolic content (TPC) of Muitle (Justicia spicigera) extracts and their decay upon storage at different pH values was studied. Extraction with aqueous solvents, at either 25 or 60 ◦C, produced fresh extracts (pH 7.4) with higher initial TPC and AA. Extracts were adjusted to different pH´s displayed different TPC and AA decay rates upon storage. TPC had first order decay kinetics, characterized by a relatively quick constant (k1) at relatively short storage times followed by a relatively slow constant (k2) at relatively large storage times. ABTS and DPPH assays estimated different AA in the extracts, attributed to compatibility differences between the bioactive species and the free radicals.


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How to Cite
García-Márquez, E., Román-Guerrero, A., Pérez-Alonso, C., Cruz-Sosa, F., Jiménez-Alvarado, R., & Vernon-Carter, E. (2020). EFFECT OF SOLVENT-TEMPERATURE EXTRACTION CONDITIONS ON THE INITIAL ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF MUITLE EXTRACTS AND THEIR DECAY UPON STORAGE AT DIFFERENT pH. Revista Mexicana De Ingeniería Química, 11(1), 1-10. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1488
Food Engineering