Antioxidant properties of malvavisco flower and leaf extracts

Authors

  • Edson Douglas Silva Pontes Bacharelando em Nutrição, Cuité, Paraíba. Universidade Federal de Campina Grande
  • Mayara Gabrielly Germano de Araújo Bacharela em Nutrição, Cuité, Paraíba. Universidade Federal do Rio Grande do Norte
  • Handerson Lucas Duarte de Sales Bacharel em Nutrição, Cuité, Paraíba. Universidade Federal de Campina Grande
  • Gezaildo Santos Silva Bacharel em Nutrição, doutorando em Ciência e Tecnologia de Alimentos, Cuité, Paraíba. Universidade Federal de Campina Grande
  • Nayara de Sousa Silva Bacharela em Nutrição, mestra em Biotecnologia e Recursos Naturais, Cuité, Paraíba. Universidade Federal de Campina Grande
  • Juliana Késsia Barbosa Soares Bacharela em Nutrição, doutora em Nutrição, professora do curso de Nutrição do Departamento de Nutrição da Universidade Federal de Campina Grande, Cuité, Paraíba. Universidade Federal de Campina Grande
  • Vanessa Bordin Viera Bacharela em Nutrição, doutora em Ciência e Tecnologia dos Alimentos, professora do curso de Nutrição do Departamento de Nutrição da Universidade Federal de Campina Grande, Cuité, Paraíba.

DOI:

https://doi.org/10.35977/0104-1096.cct2021.v38.26755

Keywords:

functional food, phenolic compounds, Malvaviscus arboreus

Abstract

The objective of this work was to evaluate the antioxidant properties of the flower and leaf extracts of malvavisco. Synthetic antioxidants can cause harm to human health, so there is an increasing search for sources of natural antioxidants. The extracts were obtained by stirring for 15 minutes at 40 ºC using 60% cereal alcohol and from the extract the content of total phenolics, total flavonoids, and antioxidant activity were determined by the FRAP, ABTS and IC50 methods. The results indicate that the extracts of the malvavisco flower and leaf are rich in total phenolic compounds and total flavonoids, in addition to being potent antioxidants. Thus, it is concluded that malvavisco extracts are a promising alternative in the replacement of synthetic antioxidants.

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Published

2021-01-04

How to Cite

Pontes, E. D. S., Araújo, M. G. G. de, Sales, H. L. D. de, Silva, G. S., Silva, N. de S., Soares, J. K. B., & Viera, V. B. (2021). Antioxidant properties of malvavisco flower and leaf extracts. Science & Technology Journals, 38(1), e26755. https://doi.org/10.35977/0104-1096.cct2021.v38.26755

Issue

Vol. 38 No. 1 (2021)

Section

Artigos

License

After publication of the work, the Authors are authorized to non-exclusively distribute the version of the published work (for example: publish in an institutional repository, as a book chapter, create links on electronic pages, etc.), as long as the authorship and initial publication in this journal are mentioned.