2021, Número 1
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TIP Rev Esp Cienc Quim Biol 2021; 24 (1)
Efecto del disolvente de extracción sobre el contenido de metabolitos, actividad antioxidante y antibacteriana del bagazo de café
García-Larez FL, Murillo-Hernández JL, Vargas-Sánchez RD, Torrescano-Urrutia GR, Torres-Martínez BM, Sánchez-Escalante A
Idioma: Ingles.
Referencias bibliográficas: 37
Paginas:
Archivo PDF: 243.80 Kb.
RESUMEN
El bagazo, es uno de los residuos que se obtienen del procesamiento del café, es una fuente importante de metabolitos, como
polisacáridos y compuestos fenólicos, con propiedades funcionales derivadas de su actividad antioxidante y antimicrobiana.
El objetivo de este estudio fue evaluar el efecto del solvente de extracción sobre el contenido de metabolitos, así como
sobre la actividad antioxidante y antibacteriana del extracto acuoso (T1), etanólico (T2) y acuoso-etanólico (T3) del
bagazo del café. Los resultados demostraron que T1 presentó el mayor contenido total de carbohidratos, flavanonas y
dihidroflavonoles, T2 presentó el mayor contenido total de flavonoides y ácido cafeoilquínico mientras que T3 presentó
el mayor contenido de fenoles totales, flavonas y flavonoles (
p ‹ 0.05). Además, la mayor inhibición de radicales libres
y poder de reducción antioxidante del ión férrico se detectaron en T1 y T3, mientras que T2 mostró mayor capacidad
de poder reductor dependiendo de la concentración (
p ‹ 0.05). Se observaron mayores efectos inhibidores en T3 frente
a las bacterias Gram-positivas (
Staphylococcus aureus y
Listeria monocytogenes), T2 frente a
Echerichia coli, T2 y
T3 frente a
Pseudomonas aeruginosa según la concentración (
p ‹ 0.05). En conclusión, estos resultados indican que
la composición y propiedades del extracto de bagazo del café dependen del solvente utilizado durante la extracción.
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