Examinando por Materia "Compuestos Fenólicos"

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Acceso abierto
Content of phenolic compounds, evaluation of antioxidant activity and sensory acceptability of a cake made with Physalis peruviana L. (Aguaymanto)
(Universidad Privada Norbert Wiener, 2023-07-06) Santivañez Ventocilla, Haydee Ruth; Inocente Camones, Miguel Angel
The objective was to analyze the effect of replacing wheat flour with aguaymanto puree on the acceptability and antioxidant capacity in a cake. The study is analytical, cross-sectional and prospective. Cakes were made with different percentages of aguaymanto puree as a substitute for wheat flour: Formulation 10%, 30% and 50% to subsequently determine the antioxidant capacity, the content of phenolic compounds, nutritional value and sensory characteristics through a hedonic type test. of 9 points in 50 panelists. Results: The sensory evaluation showed that the three formulations of the cake with aguaymanto puree were sensory accepted. In addition, the results obtained from the antioxidant activity using the DPPH method showed that the cake made with 50% aguaymanto puree presents 869.022 µM trolox equivalent and in the quantification of the content of phenolic compounds where the result is 203.368475 mg Equivalent Gallic Acid/ g cake. Conclusion: It was evident that the cake formulation made with 50% aguaymanto puree presents a higher concentration of phenolic compounds and antioxidant activity, in addition to achieving an acceptable level of pleasantness, making it a viable alternative to incorporate into the diet.
Acceso abierto
Phenolic compounds and antioxidant activity of two products fermented from the pomace of the Burgundy Black variety grape must obtained from a Peruvian winery.
(Universidad Privada Norbert Wiener, 2021-03-17) Ticllahuanca Sayritupac, Patricia Liz; Inocente Camones, Miguel Angel
Grape pomace is a by-product generated during the first phase of wine production. It contains polyphenols, flavonoids, and other components with antioxidant properties that can be exploited. The aim of this study was to evaluate the antioxidant activity of two products fermented from grape pomace of the black Burgundy variety, obtained from a Peruvian winery. Ten kilograms of grapes were collected, washed, and crushed. The preparation of the inoculum was done with Saccharomyces cerevisiae yeast, and Fermocel, a yeast nutrient, was added to the wine. The containers were sealed to allow the must to begin fermentation. Two analyses were performed on the extracts: phenolic compound quantification in the wine and vinegar by the Folin-Ciocalteu method and UV-visible spectrophotometry, as described by Sánchez et al. (2013), Hernández et al. (2019), and Kim et al. (2019), and the antioxidant capacity using DPPH (1,1-diphenyl-2-picrylhydrazyl) based on the methodology of Brand-Williams, known as DPPH. The results showed a positive effect of higher concentrations of phenolic compounds and antioxidant capacity in both the wine and vinegar. In conclusion, both fermented products have considerable levels of phenolic compounds and antioxidant activity, making them a viable alternative for incorporation into the diet, as they provide essential antioxidants for the body.