Caracterización química de extractos de propóleo, canela y clavo de olor obtenidos mediante técnica de ultrasonido

The objective of this Research was to identify the content of polyphenols, flavonoids and antioxidant capacity of propolis, cinnamon and clove extracts, as an alternative natural preservative for the production of nutraceutical drinks, in compliance with the group's Institutional Research program. CIA “Reduction of contaminants in agri-food products to ensure quality and safety in planning zone 4 of Ecuador. The propolis sample was obtained from Apicola Cayambe, for cinnamon and cloves it was obtained from the Ta'Riko Empresa TIA S.A. brand. Descriptive statistics were applied to the variables polyphenols, flavonoids and antioxidant capacity, calculating the mean, median, standard deviation, minimum and maximum, coefficient of variation and Shapiro Wilk's normality test. Regarding polyphenol content expressed in mg of gallic acid equivalent (mg GEA/100 mL), the extracts of clove, cinnamon and propolis presented average values of 1633.80, 560.10 and 211.40 respectively. the values of total flavonoid content expressed in mg of catechin equivalent (mg EC/100 mL), the extracts of clove, cinnamon and propolis presented average values of 339.30, 423.80, and 47. 40 respectively, while the antioxidant capacity values expressed in Trolox equivalent (µmol TEAC/100 mL), the extracts of clove, propolis and cinnamon presented average values of 3025.30, 59.60 and 50.80 respectively. The clove extract had a high content of bioactive compounds and antioxidant capacity compared to the other extracts analyzed.

• Glavni autor: Villacres Zambrano, Enrique Gonzalo (author)
• Format: bachelorThesis
• Jezik: spa
• Izdano: 2024
• Teme: Polifenoles; Flavonoides; Capacidad antioxidante; Compuestos bioactivos; Conservante natural
• Online pristup: http://repositorio.espam.edu.ec/handle/42000/2565