Antocianinas y capacidad antioxidante en extractos de frutos secos y congelados de Gaultheria glomerata (Cav.) Sleumer.

Anthocyanins and antioxidant capacity in Gaultheria glomerata (Cav.) Sleumer dried and frozen fruit extracts.

DRIED fruit; CYANIDIN; BIOACTIVE compounds; OXIDANT status; FRUIT drying; ANTHOCYANINS; GALLIC acid; FRUIT extracts

El objetivo del presente estudio es identificar las antocianinas mayoritarias en extractos de frutos de Gaultheria glomerata (Cav.) Sleumer y valorar el efecto de diferentes estados de conservación sobre antocianinas totales (CAT), polifenoles totales (PFT) y la capacidad antioxidante (DPPH). Las CAT se determinaron mediante el método pH diferencial, los PFT a través del método Folin-Ciocalteu, y la capacidad antioxidante con el método DPPH. Los resultados obtenidos para frutos fresco, congelado y seco son: 1) CAT = 19.25, 21.71 y 12.92 mg de cianidina 3-glucósido/100g, 2) PFT = 1585.49, 820.73 y 1804.07 mg de ácido gálico/100g, y 3) DPPH = 38.39, 35.10 y 36.81 µmol trolox/g, respectivamente. En conclusión, por su contenido de compuestos bioactivos, los frutos de G. glomerata (Cav.) Sleumer podrían utilizarse como alimento funcional saludable, siendo el mejor estado de conservación el congelado con referencia a los frutos secos. [ABSTRACT FROM AUTHOR]

The primary purpose of the present study is to identify the most prevalent anthocyanins in Gaultheria glomerata (Cav.) Sleumer fruit extracts and assess the effects of different conservation conditions on total anthocyanins (TA), total polyphenols (TP), and antioxidant capacity (DPPH). TA, TP, and DPPH are determined by the pH differential method, the Folin-Ciocalteu method, and the DPPH method, respectively. The results obtained for fresh, frozen, and dry fruit are: 1) TA = 19.25, 21.71, and 12.92 mg of cyanidin 3-glucoside/100g, 2) TP = 1585.49, 820.73, and 1804.07 mg of gallic acid/100g, DPPH = 38.39, 35.10, and 36.81 µmol trolox/g, respectively. In conclusion, based on the bioactive compound content obtained, G. glomerata (Cav.) Sleumer fruit is a healthy functional food and the best method for its conservation is freezing when compared to dried fruit. [ABSTRACT FROM AUTHOR]

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