El presente estudio tuvo como objetivo determinar la capacidad antioxidante y el contenido total de polifenoles in vitro del mosto del noni (Morinda Citrifolia L.) fermentado con los métodos 2,2difenil-1-picrilhidrazil (DPPH) y Folin Ciocalteu respectivamente. El fruto del Noni evaluado se encontraba en estado sub maduro y se obtuvo de la provincia de Chanchamayo, Junín. En este estudio se evaluaron dos muestras, experimental (fermentada) y control (no fermentada), así como las características fisicoquímicas (pH, grados Brix y acidez). Los resultados obtenidos demuestran que el contenido total de compuestos fenólicos y capacidad antioxidante variaron durante la fermentación alcohólica. El contenido total más alto de polifenoles se produjo en la cuarta semana, con un contenido de 612 mg GAE/L. La actividad antioxidante (DPPH), tal como se mide por el coeficiente de inhibición (CI50) refleja un incremento en esta actividad y a la cuarta semana se incrementó hasta un 18.75%. Durante las primeras cuatro semanas hubo una mejor correlación entre el contenido total de polifenoles y capacidad antioxidante.
En conclusión la fermentación alcohólica induce cambios significativos en la composición, principalmente, en el contenido total de polifenoles y actividad antioxidante. / Background and Objective: In fact, a big variety of fruits which differ in shape, color, taste and nutritional value are available in the market and many are widely used for production of fermented beverages. In this study, the physicochemical characteristics (pH, EBrix and acidity), total phenol content and antioxidant activity of alcoholic-fermented noni (Morinda citrifolia L.) must were evaluated. Methodology: The noni wine was analyzed using physicochemical analysis (volumetric titrations, potentiometric and refractometry methods). The total polyphenol content and antioxidant activity by visible molecular absorption spectroscopy and the chemometric analysis by supervised pattern recognition techniques. Results: The effect of alcoholic fermentation on the pH and oBrix in presence of Saccharomyces cerevisiae (experimental group) produces a decrease in these parameters and an increase of the acidity; these changes are significant at p<0.05. The total polyphenol content varied during the alcoholic fermentation. The highest content was produced in the 4th week containing 612 mg GAE LG1.
The antioxidant activity (DPPH) as measured by the inhibition coefficient (IC50) reflects an increase in this activity and in the 4th week increased upto 18.75%. In the first 4 weeks, there was a better correlation between the total polyphenol content and the IC50 radical scavenging capacities. A satisfactory SLDA result for the alcoholic fermentation according to pH, EBrix and acidity, total phenols content and antioxidant activity was obtained, in which the correct classification was 100%. Conclusion: Alcoholic fermentation induces significant changes in composition, mainly the total phenol content.
| Identifer | oai:union.ndltd.org:PERUUPC/oai:repositorioacademico.upc.edu.pe:10757/621319 |
| Date | 2017 February 1915 |
| Creators | Robledo Pérez, Karla Paola, Buenaño Schol, Jimena, Maúrtua Morales, Stefania |
| Contributors | Ramos-Escudero, Fernando |
| Publisher | Universidad Peruana de Ciencias Aplicadas (UPC) |
| Source Sets | Universidad Peruana de Ciencias Aplicadas (UPC) |
| Language | Spanish |
| Detected Language | English |
| Type | info:eu-repo/semantics/embargoedAccess |
| Source | Universidad Peruana de Ciencias Aplicadas (UPC), Repositorio Académico - UPC |
| Rights | info:eu-repo/semantics/openAccess |
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