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CyTA - Journal of Food
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Propiedades antioxidantes del maguey morado
(Rhoeo discolor) Purple maguey (Rhoeo discolor)
antioxidant properties
a

c

c

a

A. Reyes-Munguía , E. Azúara-Nieto , C. I. Beristain , F. Cruz-Sosa & E. J. VernonCarter
a

b

Departamento de Biotecnología; y,

b

Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma
Metropolitana-Iztapalapa, SanRafael Atlixco 186, Col. Vicentina, CP. 09340, México,
D.F., México
c

Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez el
Altamirano s/n Km. 3.5 carreteras Xalapa-Las Trancas, Coronel Industrial Las Animas,
C.P. 91192, Xalapa, Veracruz, México
Available online: 08 Mar 2010

To cite this article: A. Reyes-Munguía, E. Azúara-Nieto, C. I. Beristain, F. Cruz-Sosa& E. J. Vernon-Carter (2009):
Propiedades antioxidantes del maguey morado (Rhoeo discolor) Purple maguey (Rhoeo discolor) antioxidant properties,
CyTA - Journal of Food, 7:3, 209-216
To link to this article: http://dx.doi.org/10.1080/19476330903010177

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CyTA – Journal of Food
Vol. 7, No. 3, November 2009, 209–216Propiedades antioxidantes del maguey morado (Rhoeo discolor)
Purple maguey (Rhoeo discolor) antioxidant properties
A. Reyes-Munguı´ aa, E. Azuara-Nietoc, C.I. Beristainc*, F. Cruz-Sosaa and E.J. Vernon-Carterb
´
a

Departamento de Biotecnologı´a; y, bDepartamento de Ingenierı´a de Procesos e Hidra´ulica, Universidad Auto´noma MetropolitanaIztapalapa, San Rafael Atlixco 186, Col. Vicentina,CP. 09340, Me´xico, D.F., Me´xico; cInstituto de Ciencias Ba´sicas, Universidad
Veracruzana, Av. Dr. Rafael Sa´nchez el Altamirano s/n Km. 3.5 carreteras Xalapa-Las Trancas, Coronel Industrial Las Animas,
C.P. 91192, Xalapa, Veracruz, Me´xico

Downloaded by [186.145.233.48] at 14:56 12 April 2012

(Received 12 September 2008; final version received 30 April 2009)
In this work the redoxpotencial, antioxidant capacity, total phenols content and color intensity of aqueous extracts
from fresh and blanched-dried leaves of purple maguey (Rhoeo discolor) were monitored. The fresh extract was
pasteurized, bottled and stored. The dried leaves were put into tea bags, and two extraction procedures were done:
(1) at different storage times (0, 3, 6, 9 and 12 months), and (2) using differentinfusion times (2, 5, 8, 10 and 12 min).
The fresh and dried extracts had high antioxidant content, which was higher in the dried extract. The pasteurized
extract had higher initial antioxidant properties than the fresh extract, and these increased with time. Dried extracts
exhibited constant antioxidant properties with storage time.
Keywords: Rhoeo discolor; aqueous extracts; antioxidant...