ÁCIDOS FENÓLICOS CON ACTIVIDAD ANTIOXIDANTE EN SALVADO DE MAÍZ Y SALVADO DE TRIGO

Autores/as

  • Vania Urías-Orona Universidad Autónoma de Nuevo León, Facultad de Agronomía.
  • Basilio Heredia Centro de Investigación en Alimentación y Desarrollo (CIAD), A.C., Unidad Culiacán.
  • Dolores Muy-Rangel Centro de Investigación en Alimentación y Desarrollo (CIAD), A.C., Unidad Culiacán.
  • Guillermo Niño-Medina Universidad Autónoma de Nuevo León, Facultad de Agronomía.

DOI:

https://doi.org/10.19136/era.a3n7.686

Palabras clave:

Salvado maíz y trigo, fenólicos totales, ácidos fenólicos, DPPH, ORAC,

Resumen

Ácidos fenólicos solubles y ligados, fueron obtenidos de salvado de maíz y trigo, en los que se determi- naron los niveles de fenoles totales (Folin-Ciocalteu), ácidos fenólicos (HPLC), actividad antioxidante (DPPH, ORAC) y presencia de ácidos diferúlicos (espectros UV). Las concentraciones de fenoles totales, ácido ferúlico y ácido cumárico fueron de 1 637 a 9 718 μg EAF g−1, de 12 a 4 527 μg g−1 y de 7 a 664 μg g−1, mientras que la actividad antioxidante fue de 9.52 a 64.14 % de inhibición de DPPH y de 11.46 a 67.09 μmol ET g−1 en ORAC. Se identificó la presencia de los ácidos diferúlicos 8-8', 8-5', 5-5' y 8-O-4' en las fracciones ligadas. Todas las fracciones presentaron niveles importantes de fenoles totales, ácidos fenólicos y actividad antioxidante, siendo la fracción ligada de salvado de maíz la que presentó las mayores concentraciones.

Biografía del autor/a

Vania Urías-Orona, Universidad Autónoma de Nuevo León, Facultad de Agronomía.

Ciencia y Tecnología de Alimentos, Profesor-Investigador.

Basilio Heredia, Centro de Investigación en Alimentación y Desarrollo (CIAD), A.C., Unidad Culiacán.

Ciencia y Tecnología de Alimentos, Investigador Titular.

Dolores Muy-Rangel, Centro de Investigación en Alimentación y Desarrollo (CIAD), A.C., Unidad Culiacán.

Ciencia y Tecnología de Alimentos, Investigador Titular.

Guillermo Niño-Medina, Universidad Autónoma de Nuevo León, Facultad de Agronomía.

Ciencia y Tecnología de Alimentos, Profesor-Investigador.

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Publicado

2015-11-19

Cómo citar

Urías-Orona, V., Heredia, B., Muy-Rangel, D., & Niño-Medina, G. (2015). ÁCIDOS FENÓLICOS CON ACTIVIDAD ANTIOXIDANTE EN SALVADO DE MAÍZ Y SALVADO DE TRIGO. Ecosistemas Y Recursos Agropecuarios, 3(7), 43-50. https://doi.org/10.19136/era.a3n7.686

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Sección

ARTÍCULOS CIENTIFICOS