“Contenido de vitamina C, polifenoles y flavonoides totales presentes en mucilago de cacao (Theobroma cacao l.) variedad CCN-51 y nacional”.
Cocoa (Theobroma cacao L.) is a crop that is produced mainly in the tropical regions of Latin America. During its post-harvest process, approximately 20% of the fresh fruit is used and the remaining 80% corresponds to waste products: shell (65%), placenta (10%) and mucilage (5%). Mucilage is also kn...
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | Ecuador |
| Institución: | Universidad Técnica Estatal de Quevedo |
| Repositorio: | Repositorio Universidad Técnica Estatal de Quevedo |
| Idioma: | español |
| OAI Identifier: | oai:repositorio.uteq.edu.ec:43000/5939 |
| Acceso en línea: | http://repositorio.uteq.edu.ec/handle/43000/5939 |
| Access Level: | acceso abierto |
| Palabra clave: | exudado de cacao Cromatografía, actividad valorización de residuos, Coproductos |
| Sumario: | Cocoa (Theobroma cacao L.) is a crop that is produced mainly in the tropical regions of Latin America. During its post-harvest process, approximately 20% of the fresh fruit is used and the remaining 80% corresponds to waste products: shell (65%), placenta (10%) and mucilage (5%). Mucilage is also known as cocoa slime and is present in the seeds as a natural coating of the bean and during fermentation it is estimated that for every ton of dry cocoa 70 liters of mucilage is wasted. With the purpose of valorizing the residues of the cocoa benefit chain, we worked with samples of cocoa mucilage from the CCN-51 and Nacional varieties. In which it was determined the content of vitamin C using HPLC liquid chromatography and the content of polyphenols and total flavonoids by means of UV-VIS spectrophotometry. At statistical level, it was determined that National cocoa mucilage samples obtained a higher content of total polyphenols (105.08 mg AGE-100 mL -1 ) and flavonoids (36.8 mg100 mL -1 ) than CCN-51 variety mucilage samples. Although the presence of different types of organic acids was identified, cocoa mucilage lacks ascorbic acid (vitamin C). From Pearson's correlation analysis, it was determined that the content of total polyphenols and flavonoids presented a strong positive correlation (R2 ≥ 0.99) between the phenolic content with the antioxidant capacity measured by ABTS and FRAP. In the ORAC method, there is a strong positive correlation with the content of polyphenols (r≥0.95) and a moderate positive (r = 0.50 to 0.95) in total flavonoids. The phytonutrients in exudate cocoa mucilage have the potential to trap free radicals (FDRs) responsible for damage to proteins, DNA, RNA; major precursors of degenerative diseases (NCDs). Keywords: cocoa exudate, chromatography, antioxidant activity, residue recovery, coproducts. |
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