Caracterización y compuestos bioactivos del aceite y harinas de semilla de uva orgánicas de Burdeos (Vitis labrusca L.)
DOI:
https://doi.org/10.33448/rsd-v11i14.35888Palabras clave:
Vitaminas B; Vitamina E; Flavonoides; Ácidos grasos; HPLC.Resumen
La variedad de uva bordelesa es la más utilizada en la elaboración de zumos tintos. El objetivo de este trabajo fue evaluar carotenoides, flavonoides, vitaminas C, E y complejo B, ácidos grasos totales, fitatos, taninos, capacidad antioxidante, compuestos fenólicos totales y composición proximal en uva bordelesa entera (W) y desgrasada (D), y en harinas y aceite (O). Los ácidos grasos totales se evaluaron por cromatografía de gases (detector de ionización de llama). Los análisis del complejo de vitamina E y B se realizaron mediante cromatografía líquida de alta resolución (HPLC) (detección de fluorescencia). La vitamina C, los carotenoides y los flavonoides se evaluaron por HPLC (detección de matriz de diodo). La composición de ácidos grasos mostró el patrón: C18:2>C18:1>C16:0>C18:0. W y D tenían concentraciones más altas de vitaminas B que O. W tenía la concentración más alta de luteína y carotenoides totales, seguido por O y D. O tenía mayor vitamina E y niveles más bajos de flavonoides y capacidad antioxidante. Los diferentes productos de uva afectaron la ocurrencia y concentración de compuestos bioactivos.
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