Antioxidant Activity Evaluation of New Dosage Forms as Vehicles for Dehydrated Vegetables

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• 作者：Mar铆a Dolores Romero-de Soto (1)
  Patricia Garc铆a-Salas (2)
  Salvador Fern谩ndez-Arroyo (2)
  Antonio Segura-Carretero (2)
  Francisco Fern谩ndez-Campos (3)
  Beatriz Clares-Naveros (1)
  
• 关键词：Dehydrated vegetables ; Dosage forms ; TEAC ; FRAP ; ORAC ; TCP
• 刊名：Plant Foods for Human Nutrition
• 出版年：2013
• 出版时间：June 2013
• 年：2013
• 卷：68
• 期：2
• 页码：200-206
• 全文大小：141KB
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• 作者单位：Mar铆a Dolores Romero-de Soto (1)
  Patricia Garc铆a-Salas (2)
  Salvador Fern谩ndez-Arroyo (2)
  Antonio Segura-Carretero (2)
  Francisco Fern谩ndez-Campos (3)
  Beatriz Clares-Naveros (1)
  
  1. Departamento de Farmacia y Tecnolog铆a Farmac茅utica, Universidad de Granada, Campus de la Cartuja s/n, C.P. 18071, Granada, Spain
  2. Departamento de Qu铆mica Anal铆tica. Facultad de Ciencias, Universidad de Granada, Avda. de la Fuente Nueva s/n, C.P. 18071, Granada, Spain
  3. Unidad de Biofarmacia y Farmacocin茅tica, Facultad de Farmacia, Universidad de Barcelona, Avda. Joan XXIII s/n, C.P. 08028, Barcelona, Spain
  

文摘

A dehydrated vegetables mixture loaded in four pharmaceutical dosage forms as powder, effervescent granulate, sugar granulate and gumdrops were investigated for their antioxidant capacity using 2,2鈥?azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging capacity assay, oxygen radical absorbance capacity assay and ferric reducing antioxidant potential assay. Total phenolic content of dehydrated vegetables powder mixture was also measured by the Folin-Ciocalteu method, so as to evaluate its contribution to their total antioxidant function. The effect of different temperatures on stability of these systems after 90聽days storage was also evaluated. These formulations presented strong antioxidant properties and high phenolic content (279聽mg gallic acid equivalent/g of sample) and thus could be potential rich sources of natural antioxidants. Antioxidant properties differed significantly among selected formulations (p鈥?lt;鈥?.05). Generally, the losses were lower in samples stored under refrigeration. To interpret the antioxidant properties a kinetic approach was performed. Degradation kinetics for the phenolic content and antioxidant capacity followed a zero-order function. Effervescent granulate was the formulation which underwent faster degradation. Contrary, sugar granulate and gumdrops were much more slowly. Time required to halve the initial amount of phenolic compounds was 589鈥壜扁€?5聽days for samples stored at 4鈥壜?C, and 312鈥壜扁€?6聽days for samples stored at room temperature. These developed dosage forms are new and innovative approach for vegetable intakes in population with special requirements providing an improvement in the administration of vegetables and fruits.