Effects of different phenols extraction conditions on antioxidant activity of almond (Prunus dulcis) fruits uri icon


  • 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.

publication date

  • January 1, 2009