Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales

Abstract

There is increasing interest in the development of antioxidant extracts as functional ingredients. The aim of the present work was to evaluate the sensory profile, the polyphenolic (PP) content and 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity of solvent extracts of three native Uruguayan plants: Achyrocline satureoides, Baccharis trimera, and Mikania guaco. Extraction solvent and native plant remarkably affected the PP content, the radical scavenging capacity, and the sensory profile of the extracts. Water extracts were the most effective radical scavengers and showed the highest polyphenolic concentration and the lowest intensity of bitter, astringent, and characteristic flavor. The bitterness, astringency and characteristic flavor of the extracts could limit their use as functional ingredients. Thus, when optimizing the extraction of antioxidant compounds from plants, apart from studying the influence of extraction solvents on yield, PP content and antioxidant capacity, the sensory characteristics of the antioxidant extracts should also be taken into account. © 2010 Taylor & Francis.