Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity
The main objective of this research is to evaluate the phenolic compounds extracted from the peel of the Valencia orange (Citrus. sinensis), this with the purpose of being applied in the meat industry as antioxidants, and its possible sensory acceptance, for which two different extraction methods we...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2021
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/11635 |
| _version_ | 1801706347775918080 |
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| author | Vega Contreras, Nelson Alfonso Torres Salazar , Martha Liliana |
| author_facet | Vega Contreras, Nelson Alfonso Torres Salazar , Martha Liliana |
| author_sort | Vega Contreras, Nelson Alfonso |
| collection | OJS |
| description | The main objective of this research is to evaluate the phenolic compounds extracted from the peel of the Valencia orange (Citrus. sinensis), this with the purpose of being applied in the meat industry as antioxidants, and its possible sensory acceptance, for which two different extraction methods were applied, being these the ultrasound and Soxhlet, using ethanol as solvent, where the latter method was more efficient for the extraction of phenolic compounds, with a significant percentage of effectiveness, the identification was performed by chromatography by HPLC/DAD, in which compounds were detected as gallic acid, parahydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, feluric acid, feluric acid, parahydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, feluric acid, para-hydroxybenzoic acid and p-coumaric acid, Vanillic acid, caffeic acid, p-coumaric acid, feluric acid, among others, the determination of the antioxidant activity was carried out by the decolorization of beta carotene, which decolorizes rapidly without the presence of an antioxidant, the application of phenolic compounds was carried out in fresh raw sausages and sausage products, where they were subjected to a sensory evaluation to see their possible acceptance, which allowed concluding that Citrus Sinensis peels have a high capacity to inhibit the oxidation of meat products. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-11635 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2021 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-116352022-06-15T16:53:30Z Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity Evaluacion De Compuestos Fenolicos De (Citrus sinensis) Y Su Capacidad Antioxidante Vega Contreras, Nelson Alfonso Torres Salazar , Martha Liliana The main objective of this research is to evaluate the phenolic compounds extracted from the peel of the Valencia orange (Citrus. sinensis), this with the purpose of being applied in the meat industry as antioxidants, and its possible sensory acceptance, for which two different extraction methods were applied, being these the ultrasound and Soxhlet, using ethanol as solvent, where the latter method was more efficient for the extraction of phenolic compounds, with a significant percentage of effectiveness, the identification was performed by chromatography by HPLC/DAD, in which compounds were detected as gallic acid, parahydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, feluric acid, feluric acid, parahydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, feluric acid, para-hydroxybenzoic acid and p-coumaric acid, Vanillic acid, caffeic acid, p-coumaric acid, feluric acid, among others, the determination of the antioxidant activity was carried out by the decolorization of beta carotene, which decolorizes rapidly without the presence of an antioxidant, the application of phenolic compounds was carried out in fresh raw sausages and sausage products, where they were subjected to a sensory evaluation to see their possible acceptance, which allowed concluding that Citrus Sinensis peels have a high capacity to inhibit the oxidation of meat products. La presente investigación tiene como objetivo principal evaluar los compuestos fenólicos extraídos de la cáscara de la naranja valencia (Citrus. sinensis), esto con la finalidad de ser aplicados en la industria cárnica como antioxidantes, y su posible aceptación sensorial, para lo cual se aplicaron dos métodos diferentes de extracción, siendo estos el ultrasonido y Soxhlet, utilizando el etanol como solvente, donde último el método resulto más eficiente para la extracción de los compuestos fenólicos, con un porcentaje de efectividad significativo, la identificación se realizó mediante cromatografía por HPLC/DAD, en la cual se detectaron compuestos como ácido galico, acido para hidroxibenzoico, ácido vanilico, ácido cafeico, acido p-cumarico, ácido felurico, entre otros, la determinación de la actividad antioxidante, se realizó por la decoloración del beta caroteno el cual decolora rápidamente sin la presencia de un antioxidante, la aplicación de los compuestos fenólicos se realizaron en productos embutidos (chorizos) crudos frescos, en donde se sometieron a una evaluación sensorial para mirar su posible aceptación lo que permitió concluir que las cascaras de Citrus Sinensis tiene una alta capacidad de inhibir la oxidación de los productos cárnicos. Universidad Pedagógica y Tecnológica de Colombia 2021-09-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/11635 10.19053/01217488.v12.n2.2021.11635 Ciencia En Desarrollo; Vol. 12 No. 2 (2021): Vol 12, Núm.2 (2021): Julio-Diciembre Ciencia en Desarrollo; Vol. 12 Núm. 2 (2021): Vol 12, Núm.2 (2021): Julio-Diciembre 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/11635/11169 |
| spellingShingle | Vega Contreras, Nelson Alfonso Torres Salazar , Martha Liliana Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity |
| title | Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity |
| title_alt | Evaluacion De Compuestos Fenolicos De (Citrus sinensis) Y Su Capacidad Antioxidante |
| title_full | Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity |
| title_fullStr | Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity |
| title_full_unstemmed | Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity |
| title_short | Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity |
| title_sort | evaluation of phenolic compounds citrus sinensis and its antioxidant capacity |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/11635 |
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