Efecto de la salazón en seco sobre el perfil de flavonoides y la capacidad antioxidante de cultivares Argelinos
DOI:
https://doi.org/10.3989/gya.0641152Palabras clave:
Aceituna, Actividad antioxidante, Cultivares, Flavonoides, HPLC, SalazónResumen
En este estudio se investigó los cambios en el perfil de flavonoides y la capacidad antioxidante de cinco cultivares de olivo después de una salazón en seco. La actividad antioxidante se determinó mediante los métodos FRAP (Ferric ion Reducing Antioxidant Power), ORAC (capacidad de absorción de radicales de oxígeno) y ensayos de blanqueo de β-caroteno. Los resultados mostraron que los efectos de la salazón en seco en los parámetros analizados fueron significativos (P < 0,05). Esto causó una disminución en los flavonoides totales con una tasa de pérdida del 55%. El análisis por HPLC de los extractos reveló la presencia de cuatro flavonoides: rutina, luteolina-7-glucósido, cianidina-3-glucósido y cianidina-3-rutinósido. Entre los cultivares estudiados, Azeradj se caracteriza por altos niveles de flavonoides. En cuanto a la actividad antioxidante, se obtuvieron resultados divergentes utilizando diferentes ensayos antioxidantes. En general, la salazón en seco indujo una reducción en la actividad.
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