2024-03-29T14:11:07Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1714712021-12-28T15:40:51Zcom_10261_131com_10261_2col_10261_384
Dragon’s blood sap: storage stability and antioxidant activity
Escobar, Juan D.
Prieto, Cristina
Pardo-Figuerez, María
Lagarón Cabello, José María
Ministerio de Economía y Competitividad (España)
Dragon’s blood sap
Proanthocyanidins
Storage stability
Antioxidant activity
FT-IR
UV-Vis spectrophotometry
Currently, consumers are demanding additive-free, fresher, and more-natural products. Dragon’s Blood Sap (DBS), the deep red latex of the specie of tree Croton lechleri (Müll. Arg.), contains a high concentration of phenolic compounds of great interest for the food, pharmaceutical, and cosmetic industries. These chemical compounds are highly susceptible to degradation. Therefore, DBS storage stability and its photo-oxidation was studied by Fourier transform infrared spectroscopy (FT-IR) and UV-Vis spectrophotometry for 39 days at different temperatures (4–21 °C) and relative humidities (0–56%), as well as under UV light exposure. It was observed that the degradation of phenolic compounds was reduced at 0% relative humidity (RH), not showing a significant effect of temperature in the range studied. UV light irradiation degraded DBS in a 20%. DBS has an exceptional high and stable antioxidant content (≥93% inhibition percentage of DPPH), which makes it a unique property to consider the DBS as an antioxidant agent or ingredient for consumer products formulations.
2018-10-24T08:17:01Z
2018-10-24T08:17:01Z
2018-10-15
2018-10-24T08:17:01Z
artículo
Molecules 23(10): 2641 (2018)
http://hdl.handle.net/10261/171471
10.3390/molecules23102641
1420-3049
http://dx.doi.org/10.13039/501100003329
30326562
Publisher's version
https://doi.org/10.3390/molecules23102641
Sí
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1-R
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/DI-14-06906
http://creativecommons.org/licenses/by/4.0/
openAccess
Multidisciplinary Digital Publishing Institute