Navarro-Cortez Ricardo Omar, Santiago-Saenz Yair Olovaldo, López-Palestina César Uriel, Gutiérrez-Tlahque Jorge, Piloni-Martini Javier
Department of Agroindustrial Engineering and Food Engineering, School of Forestry and Environmental Studies, Universidad Autonoma del Estado de Hidalgo, Rancho Universitario Av. Universidad km 1, Ex-Hacienda de Aquetzalpa, Tulancingo 43600, Hidalgo, Mexico.
Department of Nutrition, School of Medical Sciences, Universidad Autonoma del Estado de Hidalgo, Circuito Ex Hacienda, La Concepción, Carretera Pachuca Actopan, San Agustin Tlaxiaca 42160, Hidalgo, Mexico.
Foods. 2023 Sep 19;12(18):3479. doi: 10.3390/foods12183479.
Nowadays, the food and health industries are generating new products with antioxidant potential; among them are those rich in phenolic compounds that have a beneficial impact on human health. Therefore, the aim of this research was to obtain different types of mixtures from (P), (C), Förster var. Ulapa (O), and (A) and evaluate the content of total phenols, total flavonoids, and antioxidant potential in order to select the mixture with the highest content of phenolic compounds. An experimental simplex-centroid mixture design with 15 experimental treatments was used; the data were analyzed and adjusted to a quadratic model that allowed for the prediction of the content of phenols, flavonoids, and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) (ABTS) of different experimental mixtures. The results show that the individual components of C and P had the highest content of phenols and antioxidant potential. It was observed that the binary mixtures P-C and P-A presented values of total phenols greater than 11 mg of gallic acid equivalents g DW and values of flavonoids greater than 13 mg of quercetin equivalents g DW. These values were higher than those found in the individual components. The P-C mixture with an antioxidant potential of 66.0 ± 0.07 Trolox equivalents g DW could be used as an additive in food or to obtain a functional food that improves the intake of antioxidant compounds in the population.
如今，食品和健康产业正在生产具有抗氧化潜力的新产品；其中富含酚类化合物的产品对人体健康有有益影响。因此，本研究的目的是从（P）、（C）、福斯特变种乌拉帕（O）和（A）中获得不同类型的混合物，并评估总酚、总黄酮含量和抗氧化潜力，以选择酚类化合物含量最高的混合物。采用了具有15种实验处理的单纯形重心混合物设计；对数据进行分析并拟合二次模型，该模型可使用2,2-二苯基-1-苦基肼（DPPH）和2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）预测不同实验混合物中酚类、黄酮类化合物含量及抗氧化活性。结果表明，C和P的单个成分酚类含量和抗氧化潜力最高。观察到二元混合物P-C和P-A的总酚含量大于11毫克没食子酸当量/克干重，黄酮类含量大于13毫克槲皮素当量/克干重。这些值高于单个成分中的值。抗氧化潜力为66.0±0.07 Trolox当量/克干重的P-C混合物可用作食品添加剂或用于生产一种能提高人群抗氧化化合物摄入量的功能性食品。
