Características físico-químicas y efecto en el estrés oxidativo de la pitaya roja en ratones swiss diabéticos
DOI:
https://doi.org/10.33448/rsd-v9i7.5035Palabras clave:
Cactaceae; Alimentos Funcionales; Diabetes Mellitus; Estrés Oxidativo.Resumen
La pitaya roja (Hylocereus polyrhizus Weber Britton & Rose) es rica en antioxidantes, lo que podría ayudar a regular el estrés oxidativo, exacerbado en la diabetes mellitus (DM). Este trabajo tuvo como objetivo la análisis la composición centesimal, de las características fisicoquímicas y del efecto antioxidante in vivo dela pitaya roja en ratones diabeticos. La pulpa, las semillas y la cáscara fueron aisladas y usadas en el análisis de composición fisicoquímica y centesimal. Se indujo DM en ratones hembra suizos mediante inyección intraperitoneal de monohidrato de alloxano. Se formaron grupos con 6 animales: sanos (SAUD), no tratados A y B (DNT A y DNT B), metformina (MET), y grupos alimentados con 20 (PIT20), 40 (PIT40), 200 (PIT200) y 400 (PIT400) mg del extracto de pulpa y semillas/kg de peso corporal de los animales, por gavage, durante 28 días. El contenido hepático de especies reactivas al ácido tiobarbitúrico (TBARS) se cuantificó por malondialdehído (MDA), para evaluar la peroxidación lipídica. La composición de pitaya fue similar a la anteriormente reportada. La pulpa y la cáscara mostraron contenido lipídico insignificante y presencia expresiva de carbohidratos y fibras en todas las muestras, especialmente la cáscara. El MDA más bajo se observó en PIT400, PIT200 y PIT40, en comparación con DNT A y B, y MET. Los resultados fueron dosis-dependientes, lo que sugiere que el consumo de pitaya se asoció con una menor peroxidación lipídica. Se requieren más estudios sobre su composición y aplicaciones como alimento funcional, especialmente para humanos y en DM.
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