Estudio del contenido de fenoles y su actividad antioxidante en 3 variedades de guayaba (psidium guajava L) colombiana en 3 estados diferentes de madurez
| dc.contributor.advisor | Restrepo Sánchez, Luz Patricia | spa |
| dc.contributor.author | Olaya Zea, Julio Andrés | spa |
| dc.contributor.researchgroup | Alimentos y nutraceuticos | spa |
| dc.date.accessioned | 2020-09-10T15:14:06Z | spa |
| dc.date.available | 2020-09-10T15:14:06Z | spa |
| dc.date.issued | 2009-08-20 | spa |
| dc.description.abstract | Guava (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. | spa |
| dc.description.abstract | La 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. | spa |
| dc.description.degreelevel | Maestría | spa |
| dc.description.project | Desarrollo de productos funcionales promisorios a partir de la guayaba (Psidium guajava L.) para el fortalecimiento de la cadena productiva | spa |
| dc.description.sponsorship | Asociación Colombiana de Frutas y Hortalizas (Asohofrucol), Ministerio de Agricultura y Desarrollo Rural de Colombia, DIB (División de Investigación Bogotá Universidad Nacional de Colombia) | spa |
| dc.format.extent | 100 | spa |
| dc.format.mimetype | application/pdf | spa |
| dc.identifier.citation | Olaya 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 | spa |
| dc.identifier.uri | https://repositorio.unal.edu.co/handle/unal/78439 | |
| dc.language.iso | spa | spa |
| dc.publisher.branch | Universidad Nacional de Colombia - Sede Bogotá | spa |
| dc.publisher.department | Departamento de Química | spa |
| dc.publisher.program | Bogotá - Ciencias - Maestría en Ciencias - Química | spa |
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| dc.rights | Derechos reservados - Universidad Nacional de Colombia | spa |
| dc.rights.accessrights | info:eu-repo/semantics/openAccess | spa |
| dc.rights.license | Atribución-NoComercial 4.0 Internacional | spa |
| dc.rights.spa | Acceso abierto | spa |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | spa |
| dc.subject.ddc | 540 - Química y ciencias afines | spa |
| dc.subject.proposal | Guava | eng |
| dc.subject.proposal | Guayaba | spa |
| dc.subject.proposal | Stage of ripeness | eng |
| dc.subject.proposal | Estado de madurez | spa |
| dc.subject.proposal | Phenolic content | eng |
| dc.subject.proposal | Contenido de fenoles | spa |
| dc.subject.proposal | Antioxidant activity | eng |
| dc.subject.proposal | Actividad antioxidante | spa |
| dc.subject.proposal | Vitamina C | spa |
| dc.subject.proposal | Vitamin C | eng |
| dc.title | Estudio del contenido de fenoles y su actividad antioxidante en 3 variedades de guayaba (psidium guajava L) colombiana en 3 estados diferentes de madurez | spa |
| dc.title.alternative | Study of the content of phenols and their antioxidant activity in 3 varieties of Colombian guava (psidium guajava L) in 3 different stages of maturity | spa |
| dc.type | Trabajo de grado - Maestría | spa |
| dc.type.coar | http://purl.org/coar/resource_type/c_bdcc | spa |
| dc.type.coarversion | http://purl.org/coar/version/c_ab4af688f83e57aa | spa |
| dc.type.content | Text | spa |
| dc.type.driver | info:eu-repo/semantics/masterThesis | spa |
| dc.type.version | info:eu-repo/semantics/acceptedVersion | spa |
| oaire.accessrights | http://purl.org/coar/access_right/c_abf2 | spa |