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Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity

Achiote (Bixa orellana L.) is a shrub from the intertropical regions of America, belonging to the Bixaceae family (Lourido Pérez & Martínez Sánchez, 2010; Viuda-Martos et al., 2012). Its fruits… Click to show full abstract

Achiote (Bixa orellana L.) is a shrub from the intertropical regions of America, belonging to the Bixaceae family (Lourido Pérez & Martínez Sánchez, 2010; Viuda-Martos et al., 2012). Its fruits are an ovoid capsule with seeds, which are of great interest as a natural dye in food and cosmetics due to its bixin and norbixin content (Rodrigues et al., 2007; Verbeyst et al., 2010). It has been used in traditional medicine (Bachir Bey et al., 2014) associated with the presence of phenolic compounds (Radhika et al., 2010; Shilpi et al., 2006), which constitutes one of the most important secondary metabolites (Moo-Huchin et al., 2015). Its leaves contain compounds with microbiological (Gómez et al., 2012; ViudaMartos et al., 2012) and antioxidant activity (Sepúlveda et al., 2016; Viuda-Martos et al., 2012) attributed mainly to its phenolic compounds content (Gómez et al., 2012).

Keywords: bixa orellana; phenolic compounds; antioxidant activity; thermal degradation; kinetics thermal

Journal Title: Food Science and Technology International
Year Published: 2021

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