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Volume 64, Issue 4

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Euphorbia antisyphilitica residues as a new source of ellagic acid

Juan Ascacio-Valdés
  • Food Science and Technology Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza. Col. República, 25280, Saltillo, Coahuila, México
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/ Antonio Aguilera-Carbó
  • Food Science and Nutrition Department, Universidad Autónoma Agraria Antonio Narro, 25315, Buenavista, Saltillo, Coahuila, México
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/ José Martínez-Hernández
  • Food Science and Technology Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza. Col. República, 25280, Saltillo, Coahuila, México
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/ Raúl Rodríguez-Herrera
  • Food Science and Technology Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza. Col. República, 25280, Saltillo, Coahuila, México
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/ Cristóbal Aguilar
  • Food Science and Technology Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza. Col. República, 25280, Saltillo, Coahuila, México
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Published Online: 2010-05-06 | DOI: https://doi.org/10.2478/s11696-010-0034-6

Abstract

In this study, a new source of ellagic acid (EA) is reported. Euphorbia antisyphilitica or “candelilla” was used to extract phenolic dilactone. Cereous layers and fibrous tissue were analyzed. A completely randomized experimental design with a treatment factorial arrangement was employed. The factors considered were: plant/extracting agent ratio, extraction temperature and time. Candelilla wax does not contain EA. Temperature and the ratio plant/extracting agent were determinant during the EA extraction process. Around 20 mg of free EA per gram of fibrous tissue were found. Residues of candelilla are a good source of EA.

Keywords: Euphorbia antisyphilitica Zucc; candelilla; extraction; ellagic acid

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About the article

Published Online: 2010-05-06

Published in Print: 2010-08-01


Citation Information: Chemical Papers, Volume 64, Issue 4, Pages 528–532, ISSN (Online) 1336-9075, DOI: https://doi.org/10.2478/s11696-010-0034-6.

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© 2010 Institute of Chemistry, Slovak Academy of Sciences.

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