Efecto del procesamiento sobre el contenido fenólico y la actividad antioxidante de aceitunas verdes de mesa argelinas
DOI:
https://doi.org/10.3989/gya.0378151Palabras clave:
Aceitunas de mesa, Actividad antioxidante, Compuestos fenólicos, Estilo español de procesamiento, RACIResumen
El estudio se llevó a cabo con siete variedades de aceitunas argelinas y se investigó el efecto de la elaboración al estilo español sobre los compuestos fenólicos individuales y totales; así como los cambios que se producen en la capacidad antioxidante. Los resultados obtenidos muestran que el procesamiento conduce a pérdidas en el contenido fenólico, lo cual es dependiente de la variedad. Sigoise es la variedad menos afectada (12.25%) y Azzeradj de Seddouk la más (94.80%). El perfil fenólico muestra cambios drásticos después de su procesamiento. El hidroxitirosol es el polifenol predominante en aceitunas procesadas (14.42–545.42 mg·100 g−1), mientras que la oleuropeína es el compuesto fenólico mayoritario en las aceitunas frescas (994.27 mg·100 g−1). En consonancia con la pérdida en estos polifenoles, se detectaron reducciones sustanciales de la actividad antioxidante de los extractos. Se estima en 13.12 a 92.75% la actividad de eliminación de radicales DPPH 37.78–93.98% en la reducción de la capacidad, 59.45 a 97.941% en el radical peróxido de hidrógeno y 7.26–51.66% en la inhibición de blanqueo del β-caroteno. Entre las variedades procesadas, sólo Sigoise presentó un valor positivo de RACI (Indice Relativo de Capacidad Antioxidante).
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