HOME > EDICIONES > Año 2004, Volumen 54 - Número 1
Trabajos de Investigación
Determinación de la capacidad antioxidante de flavonoides en frutas y verduras frescas y tratadas térmicamente
Lorena R. Agostini, María J. Morón Jiménez, Adriana N. Ramón, Antonio Ayala Gómez.
Facultad de Ciencias de la Salud. Universidad Nacional de Salta. Argentina, Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia. Universidad de Sevilla. España.
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SUMMARY
Determination of the antioxidant capacity of flavonoids in fruits and fresh and thermicaly treated vegetables
The main objective of the work was to determine the antioxidant capacity of the flavonoids in red apples with and without skin, strawberries, tomatoes and fresh onions and thermally treated: humid heat (boiled and vapor), dry heat (oven) and high frequency (microwaves). The measurement was carried out in a fluorescence spectroscopy and the statistical analysis through the Variance and Test of Duncan. The results indicate that the antioxidant capacity of the flavonoids of red apples with and without skin, strawberries, tomatoes and onions were of 0,259, 0,267, 0,278, 0,165 and 0,223 Equivalent µM Trolox. These values diminished after the thermal treatment at a higher degree by dry heat at 0,128, 0,072, 0,077 and 0,048 Equivalent µM Trolox respectively and 0,146 Equivalent µM Trolox in the boiled onion. Conclusion: the flavonoids showed a higher antioxidant activity in fresh state, and they activity diminished under of heat (cooking).
Key words: Antioxidant capacity, flavonoids, thermal treatment.
Recibido: 13/06/2003
Aceptado: 05/03/2004
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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