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dc.contributor.advisorRestrepo Sánchez, Luz Patricia
dc.creatorOlaya Zea, Julio Andrés
dc.date.accessioned2020-09-10T15:14:06Z
dc.date.available2020-09-10T15:14:06Z
dc.date.created2009-08-20
dc.identifier.citationOlaya Zea. J. Estudio del contenido de fenoles y su actividad antioxidante en 3 variedades de guayaba (psidium guajava L) colombiana en diferentes estados de madurez.2009
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/78439
dc.descriptionLa guayaba (Psidium guajava L) presenta un importante contenido de nutrientes funcionales como los antioxidantes, los cuales han sido asociados mediante su consumo frecuente en la dieta con la disminución de enfermedades cardiovasculares y cancerígenas, relacionadas directamente con el daño celular causado por la exposición a altos niveles de radicales libres. El presente trabajo estudió el contenido de compuestos fenólicos, su actividad antioxidante y el contenido total de vitamina C de tres variedades de guayaba producidas en Colombia y su variación de acuerdo al estado de madurez del fruto (verde, pintón, maduro y sobremaduro). Dos variedades de alta producción silvopastoril (regional roja y regional blanca) y una de carácter promisorio (guavatá victoria) provenientes de la región de la hoya del río Suárez, en el departamento de Santander (Colombia). Se obtuvieron extractos etanólicos de cada variedad en sus diferentes estados de madurez y se les evaluó el contenido de fenoles libres por el método de Folin Ciocalteu, la actividad antioxidante por las metodologías de bloqueo de radicales libres ABTS●+ y DPPH●, la capacidad reductora FRAP y decoloración del β-caroteno y el contenido de vitamina C total (acido ascórbico y dehidroascórbico) por HPLC-UV-VIS. La variedad y estado de madurez que mostró mayor valor de contenido de fenoles libres y mejores actividades antioxidantes fue la regional blanca en estado maduro y la que mayor valor de contenido de vitamina C total fue la regional roja madura. Con la variedad regional blanca en estado maduro, se obtuvieron fracciones utilizando una columna rellena con amberlita® XAD 2. A todas las fracciones anteriormente obtenidas se les midió el contenido de fenoles libres y su actividad antioxidante y se les hizo un análisis preliminar por HPLC UV-VIS y HPLC MS, con el fin de identificar tentativamente por comparación con estándares y reportes de literatura los espectros obtenidos por análisis de HPLC MS. Se podría sugerir que en la guayaba blanca en estado maduro, existe posiblemente compuestos fenólicos tales como: derivados del ácido cafeoilquínico, epigalocatequina, quercetina y flavonoles glicosidados. Aunque también se encontraron indicios de la presencia de taninos condensados.
dc.description.abstractGuava (Psidium guajava L) have a valuable functional nutrient content as antioxidants, which have been associated with frequent consumption in the diet with the decrease of cardiovascular diseases, circulatory and cancer , directly related to the cellular damage caused by exposure to high levels of free radicals. This work studied free phenolic content , antioxidant activity and total vitamin C of three varieties of Colombian guava fruit in different stage of ripening of the fruit (green, pintón, ripe and overripe), two varieties with major production in wild (regional red and regional white) and a promising (guavatá Victoria) from the region of Suarez, Santander(Colombia). Ethanolic extracts were obtained for each variety in its different stages and evaluated free phenolics content by the method of Folin Ciocalteu four different antioxidant capacity methods were followed: using the free radical scavenging ABTS●+and DPPH● , ferric reduced antioxidant power (FRAP) and bleaching of β-carotene and the total vitamin C (ascorbic and dehydroascorbic acid) was determined by (HPLC) detector UV-VIS. The variety and ripeness stage showed higher free phenolic content and antioxidant capacity was the regional ripe white and the highest content of total vitamin C was the red ripe. With the variety regional white mature fractions were obtained using a column packed with amberlite ® XAD 2. All fractions obtained previously measured the content of free phenolics, antioxidant activity and preliminary analysis by HPLC UV-VIS and HPLC MS, in order to tentatively identify standards and compared with literature reports. Based on the spectra obtained by HPLC MS could be proposed that the stage guava white mature, there is the possibility of phenolic compounds such as: derivates cafeoylquinic, ellagitannins and flavonols glycosides. Also showing possible compounds like condensed tannins.
dc.description.sponsorshipAsociación Colombiana de Frutas y Hortalizas (Asohofrucol), Ministerio de Agricultura y Desarrollo Rural de Colombia, DIB (División de Investigación Bogotá Universidad Nacional de Colombia)
dc.format.extent100
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.relationActa biol. Colomb., Volumen 17, Número 3, p. 611-624, 2012. ISSN electrónico 1900-1649. ISSN impreso 0120-548X.
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/
dc.subjectGuayaba
dc.subjectEstado de madurez
dc.subjectContenido de fenoles
dc.subjectActividad antioxidante
dc.subjectVitamina C
dc.subject.ddc540 - Química y ciencias afines
dc.titleEstudio del contenido de fenoles y su actividad antioxidante en 3 variedades de guayaba (psidium guajava L) colombiana en 3 estados diferentes de madurez
dc.title.alternativeStudy of the content of phenols and their antioxidant activity in 3 varieties of Colombian guava (psidium guajava L) in 3 different stages of maturity
dc.typeOther
dc.rights.spaAcceso abierto
dc.contributor.institutionUniversidad Nacional de Colombia - Sede Bogotá
dc.subject.keywordGuava
dc.subject.keywordStage of ripeness
dc.subject.keywordPhenolic content
dc.subject.keywordAntioxidant activity
dc.subject.keywordVitamin C
dc.type.spaOtro
dc.type.hasversionAccepted Version
dc.coverage.programDepartamento de Química
dc.contributor.gruplacAlimentos y nutraceuticos
dc.description.projectDesarrollo de productos funcionales promisorios a partir de la guayaba (Psidium guajava L.) para el fortalecimiento de la cadena productiva
dc.coverage.modalityMaestria
dc.rights.accessRightsOpen Access
dc.rights.ccCC0 1.0 Universal
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