Identificación de compuestos bioactivos y características fisicoquímicas de la harina de cladodios de Nopalea cochenillifera (L.) Salm-Dyck

Autores/as

  • Héctor Enrique Fabela-Illescas Universidad Autónoma del Estado de Hidalgo
  • Marisol Patricia Castro-Mendoza Universidad Autónoma del Estado de Hidalgo
  • Efigenia Montalvo-González TecNM-Instituto Tecnológico de Tepic
  • Luis Miguel Anaya-Esparza TecNM-Instituto Tecnológico de Tepic
  • Apolonio Vargas-Torres Universidad Autónoma del Estado de Hidalgo
  • Gabriel Betanzos-Cabrera Universidad Autónoma del Estado de Hidalgo
  • Juan Pablo Hernandez-Uribe Universidad Autonoma del Estado de Hidalgo

DOI:

https://doi.org/10.18633/biotecnia.v24i1.1519

Palabras clave:

Nopalea cochenillifera (L.) Salm-Dyck, Capacidad antioxidante, fibra dietética, Compuestos bioactivos, Caracterización fisicoquímica

Resumen

Nopalea cochenillifera (L.) Salm-Dyck es un nopal poco estudiado, su caracterización contribuye a identificar los compuestos bioactivos y las propiedades funcionales que posee, esto permitirá, generar información sobre potenciales usos y aplicaciones. El objetivo del trabajo fue caracterizar fisicoquímicamente la harina de cladodios de N. cochenillifera e identificar los compuestos bioactivos que contiene. En general, la harina de N. cochenillifera tiene bajas calorías (337%) con alto contenido de fibra dietética (18.41%). Además, exhibe buena capacidad de absorción de agua (11.04%) y aceite (2.05%), mientras que la capacidad de hinchamiento fue de 25 mL/g base seca (bs). El contenido de fenoles solubles y polifenoles hidrolizables fueron 207.92 y 647.99 mg EAG/100 g bs respectivamente. Además, de presentar actividad antioxidante por DPPH (15.28 mmol TE/g bs), FRAP (20.97 mmol TE/g bs) y ABTS•+ (51.31 mmol TE/g bs), se identificaron cinco ácidos fenólicos. De acuerdo con los resultados, la harina de N. cochenillifera es una fuente importante de fibra y compuestos bioactivos con propiedades funcionales. En este contexto, podría ser utilizada como ingrediente funcional en la formulación de otros alimentos. Sin embargo, son necesarios futuros estudios sobre la vida útil de la harina, así como la optimización de su proceso de conservación, transformación y potencial funcional.

 

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2022-02-23

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