Nueva fuente de antioxidantes para el control de pardeamiento enzimático: una alternativa para la reducción de pérdidas en poscosecha de frutas
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Fresh fruits and vegetables have had an
increase of their demand during the last
decade, because there is evidence of the
correlation bewteen their consumption and
lower risks of chronic and degenerative
diseases. Besides, there is a similar trend to
consume such food in minimally processed
ways(Dudley, Das, Mukherjee & Das, 2009).
On the other hand, there is a constant
deterioration suffered by fresh fruits and
vegetables due to changes, reactions or
decomposition that degrade their color,
texture and taste. Enzymatic browning
reactions are one of the main causes of the
deterioration of these natural products and
are crucial to define their quality and economic
value (Wootton-Beard, Moran & Ryan).
Keeping in mind the inerest of contributing
to the solution of the commercialization of
healthy and minimally transformed fruits,
this research work appears to study the
anioxidant properties of the peel, the seed
and the pulp of the carob and its application
on fruits susceptible to such reactions, as
the third phase of a research work about
the obtainment of natural conservants
from this native plant. The objective was to
evaluate the antioxidant capacity of carob
(Hymenaea courbaril Linneaus) on fruits
susceptible to enzymatic browning. The study,
particularly, starts with a physical-chemical
characterization of the peel, the seed and the
pulp of the carob. Then, the content of phenols
and their antioxidant capacity are analyzed by
the use of the Oxygen Radical Absorbance
Capacity –ORAC– method in order to, finally,
study their application on apples and bananas
as reference fruits that suffer from enzymatic
browning, by analyzing the browning rates
and the change of the normal color.
By means of the ANOVA analysis, a statistically
significant difference (p < 0,05) between the
four variables could be identified (ascorbic
acid, seed, pulp and peel) and a high inhibition
power before enzymatic browning was
demonstrated in the two fruits anayzed. The
inhibition was more effective by the use of the carob´s seed in bananas, and by the use of
the pulp in apples.
Description
Keywords
Corporación Universitaria Lasallista, Facultad de Ingenierías, Algarrobo (hymenaea courbaril linneaus), Antioxidantes, Polifenoloxidasa, Conservantes naturales