Análisis de parámetros fisicoquímicos, compuestos fenólicos y capacidad antioxidante en piel, pulpa y fruto entero de cinco cultivares de manzana (Malus domestica) cosechadas en México//Analysis of physicochemical parameters, phenolic compounds and antioxidant capacity of peel, pulp and whole fruit of five apple varieties (Malus domestica) harvested in Mexico
DOI:
https://doi.org/10.18633/biotecnia.v22i1.1193Palabras clave:
Malus domestica, compuestos fenólicos, flavonoides, antocianinas, capacidad antioxidanteResumen
La manzana es fuente de compuestos polifenólicos con propiedades antioxidantes que tienen efectos protectores para la salud humana. El objetivo del trabajo fue determinar los sólidos solubles totales (SST), acidez total (AT), pH, compuestos fenólicos totales (CFT), contenido total de flavonoides (CTF), contenido total de antocianinas (CTA) y capacidad antioxidante (ABTS y DPPH) en cinco variedades de manzana cultivadas en México. Los resultados indican que, en todas las variedades de manzana, los CFT, CTF, CTA, ABTS y DPPH se encuentran en mayor cantidad en la piel, seguido por el fruto entero y pulpa. En la manzana Golden delicious y en la pulpa de todos los cultivares no se detectaron antocianinas. El análisis de componentes principales (ACP) indica que los SST y AT están asociados a la pulpa y fruto entero, mientras que los CFT, CTF, CTA, ABTS y DPPH están asociados a la piel del fruto. Los CFT y CTA presentaron correlación positiva (r: 0.72-0.83) con el método DPPH en piel, mientras que el ensayo ABTS tuvo correlación positiva (r: 0.75-0.89) con CFT y CTF en piel. Los SST, AT, pH, CFT, CTF, CTA, ABTS y DPPH varían dependiendo del cultivar, región geográfica y parte del fruto.
ABSTRACT
Apples are a source of polyphenolic compounds with antioxidant properties that have protective effects on human health. The objective of this work was to determine total soluble solids (SST), total acidity (AT), pH, total phenolic compounds (CFT), total flavonoid content (CTF), total anthocyanin content (CTA) and antioxidant capacity (ABTS and DPPH) of five apple varieties harvested in Mexico. Results indicate that CFT, CTF, CTA, ABTS and DPPH are distributed in the following order: peel, whole fruit, pulp. In the Golden delicious variety and in the pulp of all apple varieties no anthocyanins were detected. The ACP indicates that SST and AT are associated with pulp and whole fruit, while CFT, CTF, CTA, ABTS and DPPH are associated with the peel of the fruit. The CFT and CTA showed a positive correlation (r: 0.72-0.83) with the DPPH method in peel, while the ABTS assay had a positive correlation (r: 0.75-0.89) with CFT and CTF in peel. The SST, AT, pH, CFT, CTF, CTA, ABTS and DPPH vary depending on the cultivar, geographic region and part of the fruit.
Descargas
Citas
Bouayed, J., Hoffmann, L. y Bohn, T. 2011. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry. 128: 14-21.
Boyer, J. y Hai, R. 2004. Apple phytochemicals and their health benefits. Nutrition Journal. 3: 1-15.
Brand-Williams, W., Cuvelier, M.E. y Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. LWT-Food Technology. 28: 25-30.
Drogoudi, P.D. y Pantelidis, G. 2011. Effects of position on canopy and harvest time on fruit physico-chemical and antioxidant properties in different apple cultivars. Scientia Horticulturae. 129: 752-760.
Drogoudi, P.D, Michailidis, Z. y Pantelidis, G. 2008. Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Scientia Horticulturae. 115: 149-153.
Fouché, J., Roberts, S., Midgley, J.E. y Steyn, W. 2010. Peel color and blemishes in ‘Granny Smith’ apples in relation to canopy light environment. Scientia Horticulturae. 45: 899-905.
Giusti, M., y Wrolstad, R.E. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current Protocols in Food Analytical Chemistry. F1.2.1-F1.2.13.
Jia, Z., Mengcheng, T. y Jianming, W. 1999. Determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. 64: 555-559.
Kalinowska, M., Bielawska, A., Lewandowska-Siwkiewicz H., Priebe W., y Lewandowski, W. 2014. Apples: content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties. Plant Physiology and Biochemistry. 84: 169-188.
Melgarejo, L.M. 2010. Experimentos en fisiología vegetal. Charlie´s impresores Ltda. Bogotá, Colombia.
Moo-Huchin, V.M., Moo-Huchin, M.I., Estrada-León, R.J., Cuevas- Glory, L., Estrada-Mota, I.A., Ortiz-Vazquez, E., Betancur- Ancona, D. y Sauri-Duch, E. 2015. Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, México. Food Chemistry. 166: 17-22.
Norma Oficial Mexicana NMX-F-045-1982. Alimentos. Frutas y derivados. Jugo de manzana. [Consultado Julio 2019]. 1982. Disponible en: https://www.colpos.mx/bancodenormas/nmexicanas/NMX-F-045-1982.PDF
Norma Oficial Mexicana NMX-FF-061-2003, productos agrícolas no industrializados para consume humano-fruta fresca-manzana (Malus pumila Mill). (Malus domestica Borkh)- Especificaciones. [Consultado Julio 2019]. 2003. Disponible en: https://www.colpos.mx/bancodenormas/nmexicanas/NMX-FF-061-2003.PDF
Quitral, V., Sepúlveda, M. y Schwartz, M. 2013. Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile. Revista Iberoamericana de Tecnología Postcosecha. 14: 31-39.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. y Rice- Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine. 26: 1231-1237.
Singleton, V.L., Orthofer, R. y Lamuela-Raventós, R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology. 299: 152-178.
Tsao, R., Yang, R., Young, J.C. y Zhu, H. 2003. Polyphenolic profiles in eight apple cultivars using High-Performance Liquid Chromatography (HPLC). Journal of Agricultural and Food Chemistry. 51: 6347-6353.
Tsao, R., Yang, R., Xie, S., Sockovie, E. y Khanizadeh, S. 2005. Which polyphenolic compounds contribute to the total antioxidant activities of apple?. Journal of Agricultural and Food Chemistry. 53: 4989-4995.
USDA. 2017. Agricultural Statistics 2017. United States Government. Washington, D.C.
Vieira, F.G.K., Borges, G.S.C., Copetti, C., Amboni, R.D.M.C., Denardi, F. y Fett, R. 2009a. Physico-chemical and antioxidant properties of six apple cultivars (Malus domestica Borkh) grown in southern Brazil. Scientia Horticulturae. 122: 421- 425.
Vieira, F.G.K., Borges, G.S.C., Copetti, C., Gonzaga, L.V., Costa, E. y Fett, R. 2009b. Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars. Archivos Latinoamericanos de Nutrición. 59: 101- 105.
Vieira, F.G.K., Borges, G.S.C., Copetti, C., Pietro, P.F., Nunes, E.C. y Fett, R. 2011. Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Scientia Horticulturae. 128: 261-266.
Wang, X., Li, C., Liang, D., Zou,Y., Li, P. y Ma, F. (2015). Phenolic compounds and antioxidant activity in red-fleshed apples. Journal Functional Foods. 18: 1086-1094.
Wojdylo, A., Oszmianski, J. y Laskowski, P. 2008. Polyphenolic compounds and antioxidant activity of new and old apple varieties. Journal of Agricultural and Food Chemistry. 56: 6520-6530.
Wolfe, K., Wu, X. y Liu, R.H. 2003. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry. 51: 609- 614.
Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z. y Hu, X. 2007. Chemical compositional characterization of some apple cultivars. Food Chemistry. 103: 88-93.
Zucoloto, M., Mosbah, K., Kushad, M. y Sawwan, J. 2015. Bioactive compounds and quality characteristics of five apples cultivars. Ciência Rural. 45: 1972-1979.
Publicado
Cómo citar
Número
Sección
Licencia
La revista Biotecnia se encuentra bajo la licencia Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)