Optimización de la extracción de antioxidantes y compuestos fenólicos del fruto tarumã
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El fruto de tarumã (Vitex megapotamica) puede ser una fuente de diversos compuestos bioactivos. En este estudio, su pulpa fue sometida a liofilización con el objetivo de determinar sus compuestos bioactivos, actividad antioxidante y efectos antiinflamatorios, además de optimizar el proceso de extracción acuosa de compuestos fenólicos totales y antioxidantes. Se realizaron análisis de fenólicos totales, flavonoides totales, antocianinas totales, carotenoides, actividad antioxidante y efectos antiinflamatorios. El proceso de extracción fue optimizado según estudios previos. El tarumã resultó ser una fuente potencial de compuestos bioactivos, principalmente compuestos fenólicos, con 5438,59 mg EAG.100 g-1. El diseño experimental mostró que las mejores condiciones incluían un tiempo de extracción de 15 minutos, una relación sólido-líquido de 4,33 g.100 mL-1 y una temperatura de extracción de 90 °C, lo cual es un factor clave para investigaciones futuras. Todos los resultados demuestran el gran potencial del uso de la pulpa de tarumã en futuras preparaciones alimentarias.
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