In order to determine the optimum operational conditions for phenols
extraction, a series of assays were performed in the Guara variety of almond
(Prunus dulcis). Four variable operational conditions factors were considered:
solvent type, solvent volume, temperature and extraction time. Phenols
extracts antioxidant properties were evaluated, either chemically, by screening
the free radical scavenging activity, or biochemically, by measuring the inhibition
of thiobarbituric acid reactive substances formation in brain cells used
as model for the study of lipid peroxidation damage in biomembranes. The
extraction of the totality of phenols, confirmed by their antioxidant properties,
allows the calculation of ideal doses for almond intake concerning antioxidant
effects. The best outcome, regarding these proposals was obtained in the
following conditions: 50 mL of methanol with 60 min of extraction time at
25C.
