"Evaluación de la actividad antioxidante en el mucílago de cacao (Theobroma cacao L.) Variedades: CCN-51 y nacional".

In the present investigation, the antioxidant activity of mucílage samples in the fermentation process of the Nacional x Trinitario complex cocoa and CCN-51 from the collection (45 Kg of each variety) of the “La Cruz” Farmers Association of the Mocache canton was determined Province of Los Ríos. With the objective of evaluating the functional properties of the two varieties of cocoa, the antioxidant activity was determined by ABTS + and FRAP applying UV-VIS spectrophotometry and by the ORAC method using fluorescence. The antioxidant activity of the cocoa mucílage samples measured by the ABTS + method was higher, compared to the FRAP and ORAC methods, with values of 8,54 µM TE• mL -1 in samples of the Nacional x Trinitario complex and 3,40 µM TE• mL -1 , in CCN-51. The antioxidant activity by the FRAP method presented values of 7,89 and 3,35 µM TE• mL -1 for the mucílage samples of the Nacional x Trinitario and CCN-51 complex, respectively. In the ORAC method, the lowest antioxidant activity was identified, presenting values of 1,33 and 1,28 µM TE• mL -1 in the mucílage samples of the Nacional x Trinitario and CCN-51 complex. Based on these results, it can be determined that this by-product of the cocoa profit chain can be used in the food and pharmaceutical industry as a source of antioxidants. This will allow the assessment of waste from this important sector with a focus on a zero waste policy. Keywords: cocoa, mucílage, antioxidant activity, fluorescence, ABTS + , FRAP, ORAC.

• Үндсэн зохиолч: Zhunio Rodríguez, Billy Joel (author)
• Формат: masterThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2020
• Нөхцлүүд: cacao, mucílago,; fluorescencia; Actividad; Antioxidante
• Онлайн хандалт: http://repositorio.uteq.edu.ec/handle/43000/5931