The effect of harvest time on the volatile compounds and bioactive properties of the flowers, leaves, and stems of Echinacea Pallida and its utilization to improve the oxidative stability of vegetable oils

A. Kocacik; H. Yalcin

doi:10.3989/gya.0105221

Autores/as

A. Kocacik Ordu University, Central Research Laboratory https://orcid.org/0000-0002-2824-9815
H. Yalcin Erciyes University, Engineering Faculty, Department of Food Engineering https://orcid.org/0000-0002-1038-1877

DOI:

https://doi.org/10.3989/gya.0105221

Palabras clave:

Compuestos volátiles, Equinacea pallida, Propiedades bioactivas, Rancimat, Tiempo de cosecha

Resumen

El presente estudio se realizó para determinar el efecto del tiempo de cosecha sobre las propiedades bioactivas de Echinacea pallida y el efecto antioxidante de su extracto en aceites vegetales. E. pallida se cosechó en junio de 2009, junio de 2010 y agosto de 2010. Los análisis de contenido fenólico total y actividad antioxidante de los extractos de plantas obtenidos con tres solventes diferentes se realizaron utilizando métodos espectrofotométricos. Se determinó que el tiempo de cosecha y el tipo de solvente tenían efectos significativos sobre las propiedades bioactivas. Además, se determinó el efecto del extracto de E. pallida sobre la estabilidad oxidativa de aceites vegetales mediante el método rancimat. El extracto (2000 ppm) obtenido con etanol (%100) mostró una estabilidad oxidativa similar en los aceites de girasol y canola en comparación con BHA (100 ppm). Los resultados de GC-MS mostraron la presencia de compuestos volátiles específicos, como el acetato de bornilo, cariofileno E, ambreta de almizcle, germacreno D, α-muurolol, ambreta de almizcle, imidazo (1,2-a) pirimidina, 1-pirrolidino-1-ciclohexeno, 2,3,5,6-tetrahidro-1H-pirrolizina, pirazina y bencenaminio.

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