evaluation of the antioxidant capacity of quercetin derived of natural extract from red onion ocañera (allilium strain l) and red apple (pyrus malus l var. red delicius) in palm oil refined industrial type continuous warm conditions

• Main Authors: Golda Meyer Torres, Dairo Gil, Ángela Lorena Cano, Yuly Sosa Benavides
• Format: Article
• Language: Spanish
• Published: Universidad Nacional Abierta y a Distancia 2010-05-01
• Series: Publicaciones e Investigación
• Subjects: aceite; capacidad antioxidante; quercetina; peróxidos; radicales libres.
• Online Access: http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/575
• ISSN: 1900-6608; 2539-4088

The research was based on the assessment of the quercetin antioxidant capacity existing in red apple (Pyrus malus L var. red delicious) and ocañera red onion (Allilium cepa L). Then, antioxidant concentration was calculated by a standard curve of commercial quercetin (HPLC concentration ≥98%) using spectrophotometry at 415 nm and dropped concentrations of 0.0955 mg/g in onion extract and 0.0144mg/g in apple extract. The antioxidant capacity of each extract was evaluated over industrial samples of industrial RDB (Refined, bleached and deodorized) palm oil without antioxidant in order to observe the effect they had over peroxide creation. Actually, samples were treated in continuous heating for two, four and six hours and recording variables performance like acidity, iodine and peroxide index. Also, a sample of oil without antioxidant was evaluated adding pure commercial quercetin at 0.18 mg/g and a control sample of RBD palm oil added with commercial antioxidant (TBHQ, BHT). Finally, the outcome got by ANOVA analysis (Pvalue= 0.028, significance level of 5%) on peroxide index formation calculated in mequivO2/kg highlighted the time of exposition than quercetin concentration in 0.0144 mg/g, hence a result alike the sample of oil added with commercial antioxidant.