Evaluaciones bioprospectivasy proximales de subproducto agroindustrial de mora (Rubus adenotrichos)
Loading...
Date
2022-11-16
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Este estudio fue presentado como ponencia en el Congreso Latinoamericano de Alimentos: Una Mirada Integral a los Sistemas Alimentarios, CLAMISA-2022 en Medellín, Colombia.
Los frutos de mora (Rubus adenotrichos) poseen compuestos fenólicos y ácidos que le otorgan capacidad antioxidante y se relacionan con su actividad biológica; el procesamiento agroindustrial de esta fruta genera residuos que no son aprovechados y que podrían ser recuperados y usados al conocer su composición. El objetivo de este estudio fue evaluar características preliminares proximales y bioprospectivas de residuo de mora agroindustrial para su potencial aprovechamiento como materia prima en alimentos. El residuo de mora agroindustrial se liofilizó, molió y realizaron determinaciones de proteína por método Kjeldahl, grasa por método Randall, fibra cruda por digestión con ácido y base en bolsa de filtro, ceniza y humedad por gravimetría y carbohidratos por diferencia. Luego se realizó una extracción de tres ciclos en acetona 70%. El extracto se cuantificó en polifenoles totales (PT) por Folin-Coicalteu, proantocianidinas (PAC´s) por método 4-(dimetilamino) (DMAC), flavonoides totales por el método colorimétrico de cloruro de aluminio y capacidad antioxidante por: ensayo con el radical catiónico ABTS+, método 2,2-Difenil-l-Picrilhidrazilo (DPPH), método de capacidad de absorbancia del radical oxígeno (ORAC) y método poder de reducción antioxidante del hierro (FRAP). Se aplicó estadística descriptiva. El subproducto de mora presentó un contenido de grasa de 13,10±0,10%, 8,71±0,20% de proteína, 1,80±≥0,01% de cenizas, 5,50±≥0,01% de humedad, 40,30±0,40% de fibra cruda y 30,50±0,05% de carbohidratos totales. El contenido graso reportado para semillas de mora por Soto (2014) y Conejo (2016) fue de 15,3% y 12,7% respectivamente, de los cuales cerca del 91,2% corresponde a ácidos grasos insaturados, principalmente linolinoleico (66,0%) y linolénico (18,4%), los cuales son ácidos grasos esenciales para el metabolismo humano (Soto, 2014). El contenido de proteínas, fibra cruda, cenizas y carbohidratos totales fue el esperado para una muestra vegetal, destacando el aporte en fibra y su funcionalidad en alimentos. El contenido de humedad fue suficiente para garantizar estabilidad en almacenamiento. El contenido de PT fue de 102,34±7,70 mg eq GAE/g muestra, la cuantificación de PAC´s fue de 2,95±0,52 mg eq catequina/g muestra y 2,57±0,21 mg eq quercetina/g muestra de flavonoides totales. El resultado de la capacidad antioxidante por ABTS+ fue de 268,59±32,85 μmol eq trolox/g muestra, DPPH de 294,55±37,28 μmol eq trolox/g muestra, 1119,60±35,77 μmol eq trolox/g muestra para ORAC y 324,62±28,76 μmol eq trolox/ g muestra FRAP. El contenido de PT para la muestra del residuo en estudio es mayor que la reportada por Araya (2015) para frutos de mora en estado de maduración morado con un rango entre 13,0-20,0 mg eq GAE/g muestra. A partir de esta composición en polifenoles, se puede explicar la considerable capacidad antioxidante. Las características del residuo de mora estudiado lo convierten en un material con potencial de experimentación en alimentos por su aporte de fibra, grasa asociada a una importante composición en ácidos grasos esenciales y moléculas con capacidad antioxidante, promoviendo un posible aprovechamiento y generación de valor agregado en correspondencia a la economía circular y a tendencias de consumo de alimentos.
This study was presented as a presentation at the Latin American Food Congress: An Integral Look at Food Systems, CLAMISA-2022 in Medellín, Colombia. Blackberry (Rubus adenotrichos) fruits have phenolic and acidic compounds that give them antioxidant capacity and are related to their biological activity; the agro-industrial processing of this fruit generates waste that is not used, and that could be recovered and make good use of its composition once it is known. The aim of this study was to evaluate preliminary proximal and bio prospective characteristics of agro-industrial blackberry residue for its potential use as a raw material in food. Agro-industrial blackberry residue was lyophilized, ground, and determinations were made for protein by the Kjeldahl method, fat by the Randall method, crude fiber by digestion with acid and base in a filter bag, ash, and moisture by gravimetry, and carbohydrates by difference. A three-cycle extraction in 70% acetone was then performed. The extract was quantified in total polyphenols (PT) by Folin-Coicalteu, proanthocyanidins (PAC's) by the 4-(dimethylamino) (DMAC) method, total flavonoids by the aluminum chloride colorimetric method and antioxidant capacity by: assay with the ABTS+ cationic radical, 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) method, oxygen radical absorbance capacity (ORAC) method and iron antioxidant reducing power (FRAP) method. Descriptive statistics were applied. The blackberry by-product had a fat content of 13.10±0.10%, 8.71±0.20% protein, 1.80±≥0.01% ash, 5.50±≥0.01 % moisture, 40.30±0.40% crude fiber and 30.50±0,05% total carbohydrates. The fat content reported for blackberry seeds by Soto (2014) and Conejo (2016) was 15.3% and 12.7%, respectively, of which about 91.2% corresponds to unsaturated fatty acids, mainly linolenic (66 0.0%) and linolenic acid (18.4%), which are essential fatty acids for human metabolism (Soto, 2014). The content of protein, crude fiber, ashes, and total carbohydrates were as expected for a plant sample, highlighting the contribution of fiber and its functionality in food. The moisture content was sufficient to guarantee storage stability. The content of PT was 102.34±7.70 mg eq GAE/g sample, the quantification of PAC's was 2.95±0.52 mg eq catechin/g sample and 2.57±0.21 mg eq quercetin/g sample of total flavonoids. The result of the antioxidant capacity by ABTS+ was 268.59±32.85 μmol eq trolox/g sample, DPPH of 294.55±37.28 μmol eq trolox/g sample, 1119.60±35.77 μmol eq trolox /g sample for ORAC and 324.62±28.76 μmol eq trolox/g sample for FRAP. The PT content for the residue sample under study is higher than that reported by Araya (2015) for blackberry fruits in a purple ripening state with a range between 13.0-20.0 mg eq GAE/g sample. From this composition in polyphenols, the considerable antioxidant capacity can be explained. The characteristics of the blackberry residue studied make it a material with potential for experimentation in food due to its contribution of fiber, fat associated with an important composition of essential fatty acids and molecules with antioxidant capacity, promoting a possible use and generation of added value in correspondence to the circular economy and food consumption trends.
This study was presented as a presentation at the Latin American Food Congress: An Integral Look at Food Systems, CLAMISA-2022 in Medellín, Colombia. Blackberry (Rubus adenotrichos) fruits have phenolic and acidic compounds that give them antioxidant capacity and are related to their biological activity; the agro-industrial processing of this fruit generates waste that is not used, and that could be recovered and make good use of its composition once it is known. The aim of this study was to evaluate preliminary proximal and bio prospective characteristics of agro-industrial blackberry residue for its potential use as a raw material in food. Agro-industrial blackberry residue was lyophilized, ground, and determinations were made for protein by the Kjeldahl method, fat by the Randall method, crude fiber by digestion with acid and base in a filter bag, ash, and moisture by gravimetry, and carbohydrates by difference. A three-cycle extraction in 70% acetone was then performed. The extract was quantified in total polyphenols (PT) by Folin-Coicalteu, proanthocyanidins (PAC's) by the 4-(dimethylamino) (DMAC) method, total flavonoids by the aluminum chloride colorimetric method and antioxidant capacity by: assay with the ABTS+ cationic radical, 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) method, oxygen radical absorbance capacity (ORAC) method and iron antioxidant reducing power (FRAP) method. Descriptive statistics were applied. The blackberry by-product had a fat content of 13.10±0.10%, 8.71±0.20% protein, 1.80±≥0.01% ash, 5.50±≥0.01 % moisture, 40.30±0.40% crude fiber and 30.50±0,05% total carbohydrates. The fat content reported for blackberry seeds by Soto (2014) and Conejo (2016) was 15.3% and 12.7%, respectively, of which about 91.2% corresponds to unsaturated fatty acids, mainly linolenic (66 0.0%) and linolenic acid (18.4%), which are essential fatty acids for human metabolism (Soto, 2014). The content of protein, crude fiber, ashes, and total carbohydrates were as expected for a plant sample, highlighting the contribution of fiber and its functionality in food. The moisture content was sufficient to guarantee storage stability. The content of PT was 102.34±7.70 mg eq GAE/g sample, the quantification of PAC's was 2.95±0.52 mg eq catechin/g sample and 2.57±0.21 mg eq quercetin/g sample of total flavonoids. The result of the antioxidant capacity by ABTS+ was 268.59±32.85 μmol eq trolox/g sample, DPPH of 294.55±37.28 μmol eq trolox/g sample, 1119.60±35.77 μmol eq trolox /g sample for ORAC and 324.62±28.76 μmol eq trolox/g sample for FRAP. The PT content for the residue sample under study is higher than that reported by Araya (2015) for blackberry fruits in a purple ripening state with a range between 13.0-20.0 mg eq GAE/g sample. From this composition in polyphenols, the considerable antioxidant capacity can be explained. The characteristics of the blackberry residue studied make it a material with potential for experimentation in food due to its contribution of fiber, fat associated with an important composition of essential fatty acids and molecules with antioxidant capacity, promoting a possible use and generation of added value in correspondence to the circular economy and food consumption trends.
Description
Este estudio fue presentado como ponencia en el Congreso Latinoamericano de Alimentos: Una Mirada Integral a los Sistemas Alimentarios, CLAMISA-2022 en Medellín, Colombia.
Keywords
Subproductos, Capacidad antioxidante, Fibra, Polifenoles, Economía circular