EVALUACIÓN DE FITOQUÍMICOS Y ACTIVIDAD ANTIOXIDANTE DE SUBPRODUCTOS DE DÁTIL (Phoenix dactylifera L.) PRODUCIDOS EN EL ESTADO DE SONORA
DOI:
https://doi.org/10.18633/biotecnia.v19i3.442Palabras clave:
dátil mexicano, compuestos antioxidantes, fitoquímicos, extractos funcionalesResumen
Los frutos y sus subproductos, son fuente importante de fitoquímicos, que impactan en la calidad de los alimentos y la salud de los consumidores. Particularmente los subproductos de dátil son fuente potencial de estas moléculas, debido a que durante su producción comercial el nivel de subproductos obtenido es importante. El objetivo de este trabajo fue determinar el efecto de utilización de diferentes métodos (maceración y extracción asistida por ultrasonido: EAU) y solventes (agua, etanol:agua, acetona:agua) de extracción, sobre el contenido de fitoquímicos y la capacidad antioxidante de extractos de subproductos de dátil producidos en el estado de Sonora. Se determinó el contenido de compuestos fenólicos (fenoles, CFT; y flavonoides CFlvT totales), además de la capacidad antioxidante (radical-DPPH•+ y poder reductor, PR). Los resultados mostraron que los subproductos de dátil presentan contenido de humedad (28.44%), grasa (0.52%), proteína (2.56%) y cenizas (2.75%), similares al fruto comercial. Además, se encontró que la utilización de diferentes solventes afectó (p<0.05) el CFT (7.30-10.78 mg de EAG/100 g), CFlvT (30-32 mg ER/100g) y la inhibición del radical-DPPH• (~60%). Mientras que el PR fue afectado (p<0.05) tanto por el solvente como el método de extracción. Estos resultados muestran que los subproductos del dátil pueden ser una fuente de ingredientes funcionales antioxidantes.
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