Desarrollo de una bebida láctea fermentada con poder antioxidante elaborada con polvo orgánico liofilizado de maqui (Aristotelia chilensis)
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2018
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
El maqui, fruta nativa de Chile, es considerado la baya con mayor poder antioxidante. En la actual investigación, se desarrolló una bebida láctea fermentada con capacidad antioxidante elaborada con polvo orgánico liofilizado de maqui (Aristotelia chilensis). Al producto terminado se le realizó los respectivos análisis de controles de calidad, fisicoquímicos y microbiológicos. Posteriormente se realizaron ensayos en la cual se evaluó la capacidad antioxidante y cuantificación de polifenoles, por medio de métodos espectrofotométricos (DPPH y Folin-Ciocalteu); obteniéndose resultados de porcentaje de inhibición de radical DPPH (64.69 %). En cuanto al contenido de polifenoles del yogur, los valores iniciales fueron de 28.52 y 38.99 y al cabo de 28 días de almacenamiento 20.19 y 30.48 mg/100 ml de Eq Acido Gálico para el yogur con 0,75 o
1.5% de adición de maqui, respectivamente. Los productos elaborados cumplen con las normas sanitarias y fueron aceptados por los consumidores
The maqui berry, native fruit from Chile, is considered the berry with the greatest antioxidant power. In the current research, a fermented milk drink with antioxidant capacity was developed using lyophilized organic maqui powder (Aristotelia chilensis). The physicochemical and microbiological quality controls were carried out on the finished product. Later trials were conducted in which the antioxidant capacity and quantification of polyphenols were evaluated, by means of spectrophotometric methods (DPPH and Folin-Ciocalteu); Results of DPPH radical inhibition percentage (64.69%) were obtained. Regarding the content of polyphenols in yoghurt, the initial values were 28.52 and 38.99 and after 28 days of storage 20.19 and 30.48 mg / 100 ml of Eq Galenic acid for yoghurt with 0.75 or 1.5% addition of maqui, respectively. The processed products comply with sanitary regulations and were accepted by consumers
The maqui berry, native fruit from Chile, is considered the berry with the greatest antioxidant power. In the current research, a fermented milk drink with antioxidant capacity was developed using lyophilized organic maqui powder (Aristotelia chilensis). The physicochemical and microbiological quality controls were carried out on the finished product. Later trials were conducted in which the antioxidant capacity and quantification of polyphenols were evaluated, by means of spectrophotometric methods (DPPH and Folin-Ciocalteu); Results of DPPH radical inhibition percentage (64.69%) were obtained. Regarding the content of polyphenols in yoghurt, the initial values were 28.52 and 38.99 and after 28 days of storage 20.19 and 30.48 mg / 100 ml of Eq Galenic acid for yoghurt with 0.75 or 1.5% addition of maqui, respectively. The processed products comply with sanitary regulations and were accepted by consumers
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MAQUI (ARISTOTELIA CHILENSIS), CAPACIDAD ANTIOXIDANTE, POLIFENOLES, MÉTODO DPPH, BEBIDA LÁCTEA