Luis Miguel Buelvas-Puello
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Luis Miguel Buelvas-Puello has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Andrea del Pilar Sánchez-Camargo
Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Faculty of Engineering, Universidad de Los Andes, Bogotá, Colombia
1 shared publication - Carlos-Eduardo Narváez-Cuenca
Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 30 No 45-03, Bogotá 111321, Colombia
1 shared publication - Diego Ballesteros-Vivas
Grupo de Investigación Alimentos, Nutrición y Salud, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana, Cra 7 No 40–62, Bogotá 110231, Colombia
1 shared publication - Diego Miranda Lasprilla
Universidad Nacional de Colombia
1 shared publication - Fabián Parada-Alfonso
Grupo de Investigación en Química de Alimentos (GIQA), Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Carrera 30 No 45-03, Bogota 111321, Colombia
1 shared publication - Gabriela Franco-Arnedo
Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 45 No 26-85, Bogotá 111321, Colombia
1 shared publication
Latest Publications
- Open Access
Supercritical Fluid Extraction of Phenolic Compounds from Mango (Mangifera indica L.) Seed Kernels and Their Application as an Antioxidant in an Edible Oil
Phenolic compounds from mango (M. indica) seed kernels (MSK) var. Sugar were obtained using supercritical CO2 and EtOH as an extraction solvent. For this purpose, a central composite design was carried out to evaluate the effect of extraction pressure (11–21 MPa), temperature (40–60 °C), and co-solvent contribution (5–15% w/w EtOH) on (i) extraction yield, (ii) oxidative stability (OS) of sunflower edible oil (SEO) with added extract using the Rancimat method, (iii) total phenolics content, (iv) total flavonoids content, and (v) DPPH radical assay. The most influential variable of the supercritical fluid extraction (SFE) process was the concentration of the co-solvent. The best OS of SEO was reached with the extract obtained at 21.0 MPa, 60 °C and 15% EtOH. Under these conditions, the extract increased the OS of SEO by up to 6.1 ± 0.2 h (OS of SEO without antioxidant, Control, was 3.5 h). The composition of the extract influenced the oxidative stability of the sunflower edible oil. By SFE it was possible to obtain extracts from mango seed kernels (MSK) var. Sugar that transfer OS to the SEO. These promissory extracts could be applied to foods and other products.
Open AccessSupercritical Fluid Extraction of Phenolic Compounds from Mango (Mangifera indica L.) Seed Kernels and Their Application as an Antioxidant in an Edible Oil
Phenolic compounds from mango (M. indica) seed kernels (MSK) var. Sugar were obtained using supercritical CO2 and EtOH as an extraction solvent. For this purpose, a central composite design was carried out to evaluate the effect of extraction pressure (11–21 MPa), temperature (40–60 °C), and co-solvent contribution (5–15% w/w EtOH) on (i) extraction yield, (ii) oxidative stability (OS) of sunflower edible oil (SEO) with added extract using the Rancimat method, (iii) total phenolics content, (iv) total flavonoids content, and (v) DPPH radical assay. The most influential variable of the supercritical fluid extraction (SFE) process was the concentration of the co-solvent. The best OS of SEO was reached with the extract obtained at 21.0 MPa, 60 °C and 15% EtOH. Under these conditions, the extract increased the OS of SEO by up to 6.1 ± 0.2 h (OS of SEO without antioxidant, Control, was 3.5 h). The composition of the extract influenced the oxidative stability of the sunflower edible oil. By SFE it was possible to obtain extracts from mango seed kernels (MSK) var. Sugar that transfer OS to the SEO. These promissory extracts could be applied to foods and other products.