Evaluación del efecto de la digestión in-vitro y capacidad antioxidante en jugo de naranja adicionado con subproducto

Abstract:

In the present study, the bioaccesibilidad of antioxidant was evaluated, after a digestion gastrointestinal in-vitro test (DGI) with juice regular commercial Orange juice and commercial juice enriched with an extract aqueous retrieved of pulp exhausted of Orange which was previously micro encapsulated with maltodextrin. The antioxidant capacity was evaluated through the methods of DPPH, ABTS and FRAP, which there was an increase in concentrations of 76 %, 81 % and 110 % of commercial juice enriched with by-product microencapsulated in relation to regular commercial juice sample. There was also a greater stability of antioxidant in the sample of commercial juice enriched with a by-product with 110 % and 38 % for methods ABTS and DPPH respectively; although for the method FRAP the stability was lower, its concentration of capacity antioxidant of 16 µmol Eq.Trolox / mL was greater to the content of antioxidants of commercial juice with 8 µmol Eq.Trolox / mL. The results displayed in the present work prove the protective property of the encapsulating material and its effect in the controlled release of antioxidant during the process of digestion in-vitro

Año de publicación:

2016

Keywords:

• Bioquímico farmacéutico – Tesis y disertaciones académicas
• Naranja – Capacidad antioxidante
• Actividad antioxidante – Análisis
• Naranja – Jugo comercial – Estudio
• Digestión in-vitro – Procesos

Fuente:

rraae