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dc.coverage.spatialInternacionales_ES
dc.creatorAloisio, Carolina
dc.creatorRazola-Diaz, María del Carmen
dc.creatorAznar-Ramos, María José
dc.creatorLonghi, Marcela
dc.creatorAndreatta, Alfonsina E.
dc.creatorVerardo, Vito
dc.date.accessioned2024-03-06T23:26:03Z
dc.date.available2024-03-06T23:26:03Z
dc.date.issued2023-07-07
dc.identifier.citationMolecules 2023, 28(13), 5286.es_ES
dc.identifier.issn1420-3049
dc.identifier.urihttps://www.mdpi.com/1420-3049/28/13/5286
dc.identifier.urihttp://hdl.handle.net/20.500.12272/9665
dc.description.abstractSweet basil (Ocimum basilicum) leaves are rich in bioactive compounds that present therapeutic benefits for human health. Ultrasonic-assisted extraction (UAE) is frequently used to obtain phenolic compounds from plants/herbal sources. However, few works have developed multi-variable studies to find the optimal conditions to extract the maximum amount of compounds, especially when applied to UAE via a sonotrode. The purpose of this work was to perform a multi-variable study by employing a Box–Behnken design to collect the highest active compound content from Ocimum basilicum leaves. The efficacy of the design was endorsed by ANOVA. The studied parameters for UAE via a sonotrode were the ethanol/water ratio, amplitude, and time. The analyzed responses were the rosmarinic acid, the sum of phenolic acids, and the sum of phenolic compounds content. The optimal conditions were found to be 50% ethanol/water, 50% amplitude, and 5 min. Twenty bioactive compounds were identified by HPLC-ESI-TOF-MS when the extract was collected by applying the optimal conditions. Ocimum basilicum may be appreciated as a valuable source of important bioactive substances for pharmaceutical use.es_ES
dc.description.sponsorshipThe authors also wish to acknowledge the financial support and assistance of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), the Universidad Tecnológica Nacional (UTN), Universidad Nacional de Cordoba (UNC), and the University of Granada (UGR).es_ES
dc.formatpdfes_ES
dc.language.isoenges_ES
dc.language.isoenges_ES
dc.rightsopenAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.rights.uriAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.sourceMolecules 28(13), 5286(2023)es_ES
dc.subjectSweet basil (Ocimum basilicum)es_ES
dc.subjectUltrasonic-assisted extraction via a sonotrodees_ES
dc.subjectBox–Behnken designes_ES
dc.subjectHPLC-ESI-TOF-MSes_ES
dc.titleOptimization of the extraction conditions of bioactive compounds from Ocimum basilicum leaves using ultrasound-assisted extraction via sonotrode.es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.affiliationFil: Aloisio, Carolina. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Grupo UTN Ingeniería de Procesos Sustentables - CONICET. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica (UNITEFA); Argentina.es_ES
dc.description.affiliationFil: Razola-Diaz, María del Carmen. Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 - Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Center, University of Granada, Avda del Conocimiento s/n., 18100. Granada; Spaines_ES
dc.description.affiliationFil: Aznar-Ramos, María José. Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 - Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Center, University of Granada, Avda del Conocimiento s/n., 18100. Granada; Spaines_ES
dc.description.affiliationFil: Longhi, Marcela. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Ciencias Farmacéuticas. Córdoba; Argentina.es_ES
dc.description.affiliationFil: Andreatta, Alfonsina E. Universidad Tecnológica Nacional, Facultad Regional San Francisco, Grupo UTN Ingeniería de Procesos Sustentables. San Francisco; Argentina.es_ES
dc.description.affiliationFil: Verardo, Vito. Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 - Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Center, University of Granada, Avda del Conocimiento s/n. 18100. Granada; Spaines_ES
dc.description.peerreviewedPeer Reviewedes_ES
dc.type.versionpublisherVersiones_ES
dc.rights.use.es_ES
dc.identifier.doihttps://doi.org/10.3390/molecules28135286


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