BEBIDA ANTIOXIDANTE A BASE DE ARÁNDANO AZUL, UVA ROJA Y FLOR DE JAMAICA
Keywords:
Bebida, ANTIOXIDANTE, ARÁNDANO AZUL, Uva roja, Flor de jamaicaSynopsis
Las especies de Vaccinium shei Reade, Vitis vinífera e Hibiscus sabdariffa demostraron ser fuentes de compuestos bioactivos en la elaboración de la bebida, la cual fue diseñada en formulación de 7.5 g/100 ml de Arándano Azul, 5.0 g/100ml de Uva Roja y usando como base acuosa una infusión de Flor de Jamaica de 2.0 g/100 ml, todas de origen ecuatoriano, siendo estas proporciones correspondientes a la formulación F3, la cual presento las mejores características tanto sensoriales y junto con la F1 sin diferencia significativa entre estas dos formulaciones evaluadas (p>0.05) para el parámetro actividad antioxidante, escogiendo a F3 debido a su también aceptación sensorial. Se logró determinar la presencia de varios componentes bioactivos presentes en la bebida como Compuestos Fenólicos (555.78 mg/L), Taninos (2475.15 mg/L), Flavonoides (64.26 mg/L) y Saponinas (0.4 %), además mediante screnning Cromatográfico (GC-MS) se pudo encontrar la presencia de otros componentes de interés como Ácido Ascórbico (Vitamina C), Digitoxina y Tumerona. Se comprobó que la bebida cumple con los requisitos que se encuentran en la normativa NTE INEN 2337:2008, a su vez todas las formulaciones presentaron actividad antioxidante in vitro mediante inhibición de 2,2-difenil-1-picrilhidrazilo (DPPH) siendo el valor de la formulación escogida F3, IC50. 1997.86 mg/ml con respecto a Acido Gálico.
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February 15, 2024
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Copyright (c) 2024 PhD. Sandra Ronquillo Castro, Mgts. Stuard Montoya Vizuete , M.Sc. GLENDA MARCELA SARMIENTO TOMALA , Mgts. ZORAIDA DEL CARMEN BURBANO GOMEZ, Q.F. Sandra Vizuete Proaño, Md. Leonardo Vargas Prías
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