Estandarización fitoquímica del extracto de caléndula (Calendula officinalis).
The natural extracts elaborated for use in natural cosmetics in an empirical way are for the most part available over the counter without any technical data sheet that supports the characteristics of the product. The present work carried out the phytochemical standardization of the extract of Calend...
| Autor Principal: | Amaguaña Rojas, Fernanda Jocelyn |
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| Otros Autores: | Churuchumbi Rojas, Erika Fernanda |
| Idioma: | spa |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/16149 |
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| Sumario: |
The natural extracts elaborated for use in natural cosmetics in an empirical way are for the most part available over the counter without any technical data sheet that supports the characteristics of the product. The present work carried out the phytochemical standardization of the extract of Calendula (Calendula officinalis) by means of the evaluation of the concentration of total phenols, in the different extracts obtained by two different techniques: percolation and maceration with its variables related to the time and state of the plant material. 8 extracts were evaluated, four of maceration and four of percolation. For the quantification of total phenols the Folin-Ciocalteu method was used and the analysis of ANOVA together with the Tukey test at 5 % showed that there is a significant difference between the 8 evaluated extracts. As a result, the extract with the highest content of total phenols expressed in mg of gallic acid corresponds to the hydroalcoholic extract obtained by the percolation technique performed in 24 hours using dried flowers, the phenolic value of this extract was 5,98 mg equivalent of acid gallic / mL of extract, while the treatment with lower content of phenols, corresponds to the hydroglyceric extract obtained by the maceration technique for a period of 5 days using fresh flowers, the value of phenols of this extract was 1,29 mg equivalent of acid gallic / mL extract, concluding that the phenolic content of Calendula officinalis extract is related to the technique, time and condition of the plant material. |
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