Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil

Bushra Sultana; Farooq Anwar; Muhammad Rafique Asi; Shahzad Ali Shahid Chatha

doi:10.3989/gya.2008.v59.i3.510

Autores/as

Bushra Sultana Department of Chemistry, University of Agriculture
Farooq Anwar Department of Chemistry, University of Agriculture
Muhammad Rafique Asi Nuclear Institute for Agriculture and Biology (NIAB)
Shahzad Ali Shahid Chatha Department of Chemistry, University of Agriculture

DOI:

https://doi.org/10.3989/gya.2008.v59.i3.510

Palabras clave:

Aceite de maíz, Extracción, Fenoles y flavonoides totales, Flavonoles, Inhibición (%), Parámetros de oxidación, Radical DPPH

Resumen

En este studio se determinó el potencial antioxidante de extractos de methanol al 80%, de distintos resíduos de granada, manzana, frutos cítricos, maíz, trigo y arroz. Los rendimientos de los extractos variaron en un amplio rango (8.89 a 29.9 g/100 g de materia seca). La cantidad total de compuestos fenólicos, de flavonoides y de flavonoles, así como la capacidad para secuestrar radicales y la inhibición de la oxidación del ácido linoleico varió significativamente (P < 0.05). El extracto de piel de granada contenía las cantidades más elevadas de compuestos fenólicos, de flavonoides y de flavonoles y exhibió la capacidad antioxidante más elevada, seguido del de piel de manzana, piel de cítricos, piel de plátano, mazorca de maíz, salvado de trigo, salvado de arroz, cáscara de trigo y cáscara de arroz. Igualmente, se estableció la actividad antioxidante de los extractos usando aceite de maíz como sustrato. Muestras de aceite estabilizadas con los distintos extractos (600 mg/kg) fueron sometidas a oxidación acelerada (60 °C en horno durante 30 días con ciclos de calentamiento de 8 h/día) y periódicamente se determinaron los siguientes índices: dienos y trienos conjugados, índice de panisidina e índice de peróxidos. Finalmente, se estudiaron las correlaciones entre los resultados de los distintos ensayos y los niveles de compuestos con acción antioxidante, destacando los extractos de pieles de fruta por su mayor contenido en compuestos fenólicos, flavonoides y flavonoles, e igualmente por su potencia para aumentar la estabilidad oxidativa del aceite de maíz.

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