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TIP Revista Especializada en Ciencias Químico-Biológicas

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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