PO60 Extraction of antioxidants from chontaduro (Bactris gasipaes) peel using supercritical carbon dioxide
DOI:
https://doi.org/10.3407/rpn.v6i1po43Keywords:
Antioxidants, Bactris gasipaes, supercritical extractionAbstract
The "chontaduro" fruit (Bactris gasipaes) is a plant-based product of Amazonian origin that is marketed in several regions of Colombia and is even exported. However, its peel is an agro-industrial byproduct rich in carotenoids—compounds with significant antioxidant activity that are highly valued in the food, nutraceutical, and pharmaceutical industries.
References
[1] Brand-Williams, W., Cuvelier, M. E., and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1): 25-30.
[2] Malta, L. G., and Liu, R. H. (2014). Analyses of Total Phenolics, Total Flavonoids, and Total Antioxidant Activities in Foods and Dietary Supplements. In: Encyclopedia of Agriculture and Food Systems, 305–314. https://doi.org/10.1016/B978-0-444-52512-3.00058-9. (Consultado en Octubre de 2023).
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Copyright (c) 2025 Carlos Esteban Zapata, Juan David Rivera, Isabel Mejía, Gustavo E. Bolaños
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