Kent D Lee
3. Repetitive Tasks
3.2 Iterating Over a Sequence
Se recomienda realizar el análisis de compuestos antioxidantes y compuestos fenólicos mediante métodos cromatográficos para la identificación individual de cada compuesto. Se recomienda realizar el ajuste de pH a 2 a todas las muestras previo al análisis de
capacidad antioxidante ABTS para evitar posibles interferencias y errores en la lectura de sus absorbancias.
39
BIBLIOGRAFÍA
Akhavan, S., Mahdi, S., & Assadpour, E. (2016). Storage stability of encapsulated barberry ' s anthocyanin and its application in jelly formulation. Journal of Food Engineering, 1-
8. doi: 10.1016/j.jfoodeng.2016.03.003
Alessadra, D. C., Piga, A., Pinna, I., Fenu, P., & Agabbio, M. (2004). Effect of Drying Conditions and Storage Period on Polyphenolic Content , Antioxidant Capacity , and Ascorbic Acid of Prunes. Journal of Agricultural and Food Chemistry, 4780-4784.
Alzate T, L. M., González, D., Hincapié, S., Cardona S, B. L., Londoño-Londoño, J., & Jiménez-Cartagena, C. (2016). The profile of bioactive substances in ten vegetable and fruit by-products from a food supply chain in Colombia. Sustainable Production and Consumption(July). doi: 10.1016/j.spc.2016.07.005
Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., & Robards, K. (2002). Methods for testing antioxidant activity. The Analyst, 127(1), 183-198. doi: 10.1039/b009171p
Antonio Pérez-Vicente, A. G.-I. A., & García-Viguera, C. (2002). In Vitro Gastrointestinal
Digestion Study of Pomegranate Juice Phenolic Compounds , Anthocyanins , and Vitamin C. Journal of Agricultural and Food Chemistry, 3, 2308-2312.
Apea-Bah, F. B., Minnaar, A., Bester, M. J., & Duodu, K. G. (2016). Sorghum-cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion. Food Chemistry, 197, 307-315. doi:
10.1016/j.foodchem.2015.10.121
Argyri, K., Komaitis, M., & Kapsokefalou, M. (2006). Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion. Food Chemistry, 96(2), 281-289.
doi: 10.1016/j.foodchem.2005.02.035
Arnao, M. C. A., & Acosta, M. (2001). The hidrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry, 73(2), 239-244.
Barreiro, J. A., & Sandoval, A. J. (2006). Operaciones de conservación de alimentos por bajas temperaturas: Equinoccio.
Benzie, I. F. F., & Strain, J. J. (1998). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299(1995), 15-27. doi: 10.1016/S0076-
6879(99)99005-5
Berker, K., Guclu, K., Tor, I., & Apak, R. (2007). Comparative evaluation of Fe(III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho- phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents. Talanta, 72(3),
40
Bermúdez-Soto, M. J., Tomás-Barberán, F. A., & García-Conesa, M. T. (2007). Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and
pancreatic digestion. Food Chemistry, 102(3), 865-874. doi:
10.1016/j.foodchem.2006.06.025
Bolanos De La Torre, A. A. S., Henderson, T., Nigam, P. S., & Owusu-Apenten, R. K. (2015). A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey. Food Chemistry, 174, 119-123. doi:
10.1016/j.foodchem.2014.11.009
Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry, 128(1), 14-21. doi:
10.1016/j.foodchem.2011.02.052
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. doi:
10.1016/S0023-6438(95)80008-5
Caliskan, G., & Dirim, S. N. (2013). Food and Bioproducts Processing The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing, 91(4), 539-548. doi:
10.1016/j.fbp.2013.06.004
Carrillo, H., Cruz, J., Barrera, J. F., & Pérez, C. (2010). Estabilidad térmica oxidativa de microcápsulas de saborizante de nuez. Sociedad Mexicana de Ciencia y Tecnología de Superficies y Materiales, 23, 21-26.
Ceballos, A. M., Giraldo, G. I., & Orrego, C. E. (2012). Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp. Journal of Food Engineering, 111(2),
360-365. doi: 10.1016/j.jfoodeng.2012.02.010
Celep, E., Charehsaz, M., Akyüz, S., Acar, E. T., & Yesilada, E. (2015). Effect of in vitro
gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines. Food Research International, 78(October), 209-215. doi: 10.1016/j.foodres.2015.10.009
Cerón-Carrasco, J. P., Haan, H., Peña-García, J., Contreras-García, J., & Pérez-Sánchez, H. (2016). Exploiting the cyclodextrins ability for antioxidants encapsulation : A computational approach to carnosol and carnosic acid embedding. Computational and Theoretical Chemistry, 1077, 65-73. doi: 10.1016/j.comptc.2015.10.028
Chem, F. (2004). Effect of Drying Conditions and Storage Period on Polyphenolic Content , Antioxidant Capacity , and Ascorbic Acid of Prunes. 4780-4784.
41
Dejian, H., Boxin, O., & Prior, R. (2005). The Chemistry behind Antioxidant Capacity Assays The Chemistry behind Antioxidant Capacity Assays. Journal of Agricultural and Food Chemistry, 53(APRIL), 1841-1856. doi: 10.1021/jf030723c
Di Battista, C. A., Constenla, D., Ramírez-Rigo, M. V., & Piña, J. (2015). The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying. Powder Technology, 286, 193-201. doi: 10.1016/j.powtec.2015.08.016
El-Otmani, M., Ait-Oubahou, A., & Zacarías, L. (2011). 21 – Citrus spp.: orange, mandarin, tangerine, clementine, grapefruit, pomelo, lemon and lime: Woodhead Publishing
Limited.
Estupiñan, D. C., Schwartz, S. J., & Garzón, G. A. (2011). Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder. Journal of Food Science, 76(1). doi: 10.1111/j.1750-3841.2010.01935.x
Fang, Z., & Bhandari, B. (2010). Encapsulation of polyphenols - A review. Trends in Food Science and Technology, 21(10), 510-523. doi: 10.1016/j.tifs.2010.08.003
FAO. (2015). Citrus Fruit Statistics 2015. 53-53.
Fernández-López, J., Sendra-Nadal, E., Navarro, C., Sayas, E., Viuda-Martos, M., & Álvarez, J. A. P. (2009). Storage stability of a high dietary fibre powder from orange by- products. International Journal of Food Science & Technology, 44(4), 748-756. doi:
10.1111/j.1365-2621.2008.01892.x
Flores-Belmont, I. a., & Jiménez-Munguía, M. T. (2013). Microencapsulación de compuestos activos con quitosano. Temas Selectos de Ingenieria de Alimentos, 7(1), 48-56.
Galmarini, M. V., Maury, C., Mehinagic, E., Sánchez, V., Baeza, R. I., Mignot, S., . . . Chirife, J. (2013). Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder. Food and Bioprocess Technology, 6(12), 3585-3595.
doi: 10.1007/s11947-012-1035-y
Garau, M. C., Simal, S., Rossell, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104(3), 1014-1024. doi:
10.1016/j.foodchem.2007.01.009
Gil-Izquierdo, A., Zafrilla, P., & Tomás, B. (2002). An in vitro method to simulate phenolic
compound release from the food matrix in the gastrointestinal tract. European Food Research and Technology, 214(2), 155-159. doi: 10.1007/s00217-001-0428-3
Gorinstein, ., Mart n-Belloso, ., Park, Y.- ., Haruenkit, ., Lojek, ., , M., . . . Trakhtenberg, S. (2001). Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry, 74(3), 309-315. doi: 10.1016/S0308-8146(01)00157-1
42
Gullon, B., Pintado, M. E., Barber, X., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda- Martos, M. (2015). Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion. Food Research International, 78, 169-
176. doi: 10.1016/j.foodres.2015.10.021
Islam, M. Z., Kitamura, Y., Yamano, Y., & Kitamura, M. (2016). Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder. Journal of Food Engineering, 169, 131-140. doi:
10.1016/j.jfoodeng.2015.08.024
Izquierdo, L., & Sendra, J. M. (2003). Citrus Fruits: Composition and Characterization.
Oxford: Academic Press.
Jiménez, M., & Roldán, J. (2013). Condiciones gastrointestinales modelo utilizadas para evaluar probióticos encapsulados. Temas Selectos de Ingenieria de Alimentos, 15-
24.
Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., & Capanoglu, E. (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro
gastrointestinal digestion. Journal of Functional Foods, 13(October 2014), 1-10. doi:
10.1016/j.jff.2014.12.021
Karadag, A., Ozcelik, B., & Saner, S. (2009). Review of methods to determine antioxidant capacities. Food Analytical Methods, 2(1), 41-60. doi: 10.1007/s12161-008-9067-7
Kashappa, D., & Park, J. (2005). Recent Developments in Microencapsulation of Food Ingredients Drying Technology, 3937, 37-41. doi: 10.1081/DRT-200063478
Lavelli, V., Harsha, P. S. C. S., & Spigno, G. (2016). Modelling the stability of maltodextrin- encapsulated grape skin phenolics used as a new ingredient in apple puree. Food Chemistry, 209, 323-331. doi: 10.1016/j.foodchem.2016.04.055
Lee, Y., Lee, S.-Y., & Donovan, J. D. (2014). Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants: Elsevier Inc.
Liang, L., Wu, X., Zhao, T., Zhao, J., Li, F., Zou, Y., . . . Yang, L. (2012). In vitro
bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion. Food Research International, 46(1), 76-82. doi: 10.1016/j.foodres.2011.11.024
Liang, N., & Kitts, D. D. (2014). Antioxidant property of coffee components: Assessment of methods that define mechanism of action. Molecules, 19(11), 19180-19208. doi:
43
Lucas-Gonzalez, R., Navarro-Coves, S., Pérez-Álvarez, J. A., Fernández-López, J., Muñoz, L. A., & Viuda-Martos, M. (2016). Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina)
Stuntz) during in vitro gastrointestinal digestion. Industrial Crops and Products, 94,
774-782. doi: 10.1016/j.indcrop.2016.09.0576
Madene, A., Jacquot, M., Scher, J., & Desobry, S. (2006). Flavour encapsulation and controlled release - A review. International Journal of Food Science and Technology, 41(1), 1-21. doi: 10.1111/j.1365-2621.2005.00980.x
Marín, F. R., Soler-Rivas, C., Benavente-García, O., Castillo, J., & Pérez-Álvarez, J. A. (2007). By-products from different citrus processes as a source of customized functional fibres. Food Chemistry, 100(2), 736-741. doi:
10.1016/j.foodchem.2005.04.040
Martins, A. C., Bukman, L., Vargas, A. M. M., Barizão, É. O., Moraes, J. C. G., Visentainer, J. V., & Almeida, V. C. (2013). The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology. Food Chemistry, 138(1), 574-580. doi:
10.1016/j.foodchem.2012.10.143
Medina-Torres, L., Santiago-Adame, R., Calderas, F., Gallegos-Infante, J. A., González- Laredo, R. F., Rocha-Guzmán, N. E., . . . Manero, O. (2016). Microencapsulation by spray drying of laurel infusions (Litsea glaucescens) with maltodextrin. Industrial Crops and Products, 90, 1-8. doi: 10.1016/j.indcrop.2016.06.009
Miller, D., Schricker, R., Rasmussen, R., & Van Campen, D. (1981). An in vitro availability
method for estimation iron availability from meals. The American Journal of Clinical Nutrition, 43, 2248-2256.
Morais, D. R., Rotta, E. M., Sargi, S. C., Schmidt, E. M., Bonafe, E. G., Eberlin, M. N., . . . Visentainer, J. V. (2015). Antioxidant activity, phenolics and UPLC-ESI(-)-MS of extracts from different tropical fruits parts and processed peels. Food Research International, 77, 392-399. doi: 10.1016/j.foodres.2015.08.036
Musa, K. H., Abdullah, A., & Al-Haiqi, A. (2016). Determination of DPPH free radical scavenging activity: Application of artificial neural networks. Food Chemistry, 194,
705-711. doi: 10.1016/j.foodchem.2015.08.038 Nielsen, S. S. (1998). Food analysis (Vol. 86): Springer.
Oberoi, D. P. S., & Sogi, D. S. (2015). Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder. Journal of Food Engineering, 165, 172-178. doi: 10.1016/j.jfoodeng.2015.06.024
44
Patthamakanokporn, O., Puwastien, P., Nitithamyong, A., & Sirichakwal, P. P. (2008). Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis, 21(3), 241-248. doi:
10.1016/j.jfca.2007.10.002
Pavan, V., Sancho, R. A., & Pastore, G. M. (2014). The effect of in vitro digestion on the
antioxidant activity of fruit extracts (Carica papaya, Artocarpus heterophillus and Annona marcgravii). LWT - Food Science and Technology, 59(2P2), 1247-1251. doi:
10.1016/j.lwt.2014.05.040
Pérez, O., Becerra, S., & Medina, V. (2005). Comportamiento de crecimiento y rendimiento de naranjo Valencia ( Citrus sinensis L .) injertado en varios portainjertos en suelos
calcisol vértico y pétrico Behaviour of growth and yield of Valencia orange. Avances en investigacion agropecuaria, 9(2), 33-51.
Peterson, J. J., Dwyer, J. T., Beecher, G. R., Bhagwat, S. A., Gebhardt, S. E., Haytowitz, D. B., & Holden, J. M. (2006). Flavanones in oranges, tangerines (mandarins), tangors, and tangelos: a compilation and review of the data from the analytical literature.
Journal of Food Composition and Analysis, 19(SUPPL.), 66-73. doi:
10.1016/j.jfca.2005.12.006
Poomkokrak, J., Niamnuy, C., Choicharoen, K., & Devahastin, S. (2015). Journal of Food Science and Agricultural Technology Encapsulation of soybean extract using spray drying. 1, 105-110.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay.
Free Radical Biology and Medicine, 26(9-10), 1231-1237. doi: 10.1016/S0891-
5849(98)00315-3
Reineccius, G. A. (2004). The Spray Drying of Food Flavors. Drying Technology: An International Journal(November 2012), 1289-1324. doi: 10.1081/DRT-120038731
Ribeiro, A., Ruphuy, G., Carlos, J., Maria, M., Barros, L., Barreiro, F., & Ferreira, I. C. F. R. (2015). Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients. Food Chemistry, 188, 612-618.
doi: 10.1016/j.foodchem.2015.05.061
Rodríguez-Roque, M. J., Rojas-Graü, M. A., Elez-Martínez, P., & Martín-Belloso, O. (2013). Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro
gastrointestinal digestion of a blended fruit juice. Journal of Agricultural and Food Chemistry, 61(8), 1859-1867. doi: 10.1021/jf3044204
45
Roos, H., Maidannyk, V., & Nurhadi, B. (2016). Physical properties of maltodextrin DE 10 : Water sorption , water plasticization and enthalpy relaxation. Journal of Food Engineering, 174, 68-74. doi: 10.1016/j.jfoodeng.2015.11.018
Roussos, P. A. (2016). Chapter 20 – Orange (Citrus sinensis (L.) Osbeck): Elsevier Inc.
Safiyé, G. (2013). Métodos para la determinación de la digestibilidad in vitro de alimentos
para animales monogástricos. Journal of Chemical Information and Modeling, 53(9),
1689-1699. doi: 10.1017/CBO9781107415324.004
Sansone, F., Mencherini, T., Picerno, P., Amore, M., Aquino, R. P., & Lauro, M. R. (2011). Maltodextrin / pectin microparticles by spray drying as carrier for nutraceutical extracts. Journal of Food Engineering, 105(3), 468-476. doi:
10.1016/j.jfoodeng.2011.03.004
Schaich, K. M., Tian, X., & Xie, J. (2015). Reprint of "Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays".
Journal of Functional Foods, 18, 782-796. doi: 10.1016/j.jff.2015.05.024
Serea, C., Barna, O., Manley, M., & Kidd, M. (2014). Effect of Storage Temperature on the Ascorbic Acid Content, Total Phenolic Content and Antioxidant Activity in Lettuce (Lactuca Sativa L.). The Journal of Animal & Pant Sciences, 24(4), 1173-1177.
Shahidi, F. (2015). Antioxidants: Principles and applications: Elsevier Ltd.
Silva de Lima, A. C., Soares, D. J., Ribeiro da Silva, L. M., Wilane de Figueiredo, R., Manchado de Sousa, P. e., & Abreu, E. (2014). In vitro bioaccessibility of copper,
iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion. Food Chem, 161, 142-147. doi: 10.1016/j.foodchem.2014.03.123
Sobel, R., Versic, R., & Gaonkar, A. G. (2014). Introduction to Microencapsulation and Controlled Delivery in Foods: Elsevier Inc.
Sormoli, M. E., & Langrish, T. A. G. (2016). Spray drying bioactive orange-peel extracts produced by Soxhlet extraction : Use of WPI , antioxidant activity and moisture sorption isotherms. LWT - Food Science and Technology, 72, 1-8. doi:
10.1016/j.lwt.2016.04.033
Swain, T., & Hillis, W. E. (1959). The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10(1), 63-68. doi: 10.1002/jsfa.2740100110
Tagliazucchi, D., Verzelloni, E., Bertolini, D., & Conte, A. (2010). In vitro bio-accessibility and
antioxidant activity of grape polyphenols. Food Chemistry, 120(2), 599-606. doi:
46
Takeiti, C. Y., & Kieckbusch, T. G. (2010). Morphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose- equivalent. International Journal of Food Properties(May 2008), 411-425. doi:
10.1080/10942910802181024
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros, L., & Byrne, D. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7), 669-675. doi:
10.1016/j.jfca.2006.01.003
Toublan, F. J.-j. (2014). Fats and Waxes in Microencapsulation of Food Ingredients: Elsevier
Inc.
Vallejo, F., Gil-Izquierdo, A., Pérez-Vicente, A., & García-Viguera, C. (2004). In Vitro
Gastrointestinal Digestion Study of Broccoli Inflorescence Phenolic Compounds, Glucosinolates, and Vitamin C. Journal of Agricultural and Food Chemistry, 52(1),
135-138. doi: 10.1021/jf0305128
Velázquez, C., Villa, M., Álvarez, C., Chávez, J., García, T., Ferriz, R., . . . De La Torre, K. (2015). Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin-Ciocalteu method. Food Chemistry, 176, 480-486. doi: 10.1016/j.foodchem.2014.12.050
Włodarska, K., Pawlak-Lemańska, K., Khmelinskii, I., & ikorska, E. (2016). Explorative study of apple juice fluorescence in relation to antioxidant properties. Food Chemistry, 210, 593-599. doi: 10.1016/j.foodchem.2016.05.007
Wu, Z., Teng, J., Huang, L., Xia, N., & Wei, B. (2015). Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion. RSC Adv., 5(112), 92089-92095. doi:
47
48
MUESTRAS W CAP (g) W M (g) WCAP + WM (g) W 2 H (g) W 4H (g) HUMEDAD % PROMEDIO Desviación %CV
SEMANA 0 M1 112,9419 0,5027 113,4446 113,4435 113,4431 0,30 0,3 0,04 12 M2 95,0741 0,5024 95,5765 95,5754 95,575 0,30 M3 93,129 0,5051 93,6341 93,6335 93,6329 0,24 SEMANA 4 M1 83,161 0,5056 83,6666 83,6648 83,6626 0,79 0,74 0,04 6 M2 84,9231 0,5061 85,4292 85,4278 85,4256 0,71 M3 112,6813 0,5023 113,1836 113,1804 113,18 0,72 SEMANA 8 M1 112,6656 0,5044 113,17 113,1675 113,1667 0,65 0,6 0,04 7 M2 113,0096 0,5031 113,5127 113,5108 113,5098 0,58 M3 84,9416 0,5016 85,4432 85,4428 85,4403 0,58
Mediante la Ecuación 1 se determinó el % de humedad. WCAP: Peso de la cápsula vacía
WM: Peso de la muestra
WCAP + WM: Peso de la cápsula más peso de la muestra W 2H: Peso de la cápsula más muestra a las 2 horas W 4H: Peso de la cápsula más muestra a las 4 horas
49
Muestras Factor de Dilución Absorbancia Co (mg/mL) Volumen final digestado (mL) Cf (mg EAG/L) PROM DV % CV ESTABILIDAD % PROM DV SEMANA 0 FG 5 0,432 0,0779 23 448 450,3 2,5 0,6 147 146 1,3 5 0,434 0,0783 23 450 146 5 0,436 0,0788 23 453 144 FSD 5 0,376 0,0657 28 460 456,13 4,9 1 150 148 3,7 5 0,375 0,0655 28 458 149 5 0,37 0,0644 28 451 143 FD 5 0,329 0,0554 22 305 305,2 1,8 0,6 100 99 1 5 0,328 0,0552 22 304 99 5 0,331 0,0559 22 307 98 SEMANA 4 FG 5 0,417 0,0746 23 429 426,5 2,5 0,6 140 138 2,8 5 0,415 0,0742 23 427 139 5 0,413 0,0737 23 424 135 FSD 5 0,32 0,0535 28 374 368,6 6,2 1,7 123 119 3,7 5 0,317 0,0528 28 370 120 5 0,312 0,0517 28 362 115 FD 5 0,249 0,038 19 180 178,7 3,9 2,2 59 58 2 5 0,25 0,0382 19 181 59 5 0,243 0,0367 19 174 55 SEMANA 8 FG 5 0,488 0,0901 23 518,03 516,8 1,3 0,2 170 167 2,8 5 0,487 0,0899 23 516,78 168 5 0,486 0,0897 23 515,52 164 FSD 5 0,265 0,0415 27 280 283,8 3,7 1,3 92 92 0,5
50 5 0,27 0,0426 27 287 91 FD 5 0,215 0,0306 22 168 170,1 1,8 1,1 55 55 0,7 5 0,218 0,0312 22 172 56 5 0,217 0,031 22 170 54
51
Datos de los estándares utilizados para fenoles totales
Masa (g) AG PM g/mol Pureza Aforo (mL) Concentración Ácido Gálico (mg/mL)
0,0051 170 0,97 25 0,20
Estándar Alícuota (mL) Aforo (mL) Concentración (mg EAG /mL) Absorbancias Promedio
Est1 1 10 0,02 0,189 0,166 0,155 0,17 Est2 2 10 0,04 0,249 0,255 0,244 0,25 Est3 3 10 0,06 0,372 0,341 0,349 0,35 Est4 4 10 0,08 0,457 0,466 0,490 0,47 Est5 5 10 0,10 0,589 0,519 0,529 0,55 Est6 6 10 0,12 0,631 0,604 0,636 0,62
Curva de Calibración
Pendiente 4,727 Intersección 0,074 Coeficiente de correlación 0,994 y = 4,7277x + 0,0748 R² = 0,9947 0,00 0,10 0,20 0,30 0,40 0,50 0,60 0,70 0,00 0,02 0,04 0,06 0,08 0,10 0,12 0,14 A B SORB A N CIA S CONCENTRACIÓN (mg EAG/mL)52
Datos para el cálculo del contenido de fenoles totales:
Volumen de muestra inicial (Vm) 20 mL
Factor de dilución fase gástrica 5 Concentración de la muestra sin dializar (Coin) 305 mg/L
Volumen final digestado fase gástrica (VFG) 23 mL
Volumen final digestado – fase sin dializar (VFSD) 28 mL
Volumen final digestado – fase dializada (VFD) 22 mL
Ejemplo: cálculo del contenido de fenoles totales en la digestión gástrica Fase gástrica semana 0
(Ecuación 2)
(Ecuación 3)
53
Ejemplo: cálculo del porcentaje de estabilidad del contenido de fenoles totales en digestión gástrica
Fase gástrica semana 0
(Ecuación 4)
Co: Concentración inicial calculada con la ecuación de la recta Coin: Concentración de la muestra sin dializar.
Cf: Concentración final PROM: Promedio
DV: Desviación estándar CV: Coeficiente de variación EAG: Equivalente de ácido gálico
VFG: Volumen final digestado – fase gástrica VFSD: Volumen final digestado – fase sin dializar VFG: Volumen final digestado – fase dializada Vm: Volumen de muestra inicial
54
Muestras Factor de Dilución Absorbancia Co
(µmol/L)
Volumen final digestado
(mL)
Cf
mol ET/L) PROM DV %CV
%