Extracción y evaluación funcional de compuestos antioxidantes de pitaya de mayo (Stenocereus pruinosus) y jiotilla (Escontria chiotilla)
Jiotilla (Escontria chiotilla) and pitaya de mayo (Stenocereus pruinosus) are endemic fruits from Mexico. An alternative to stimulate the utilization of these fruits is the extraction and characterization of their functional compounds such as betalains and phenolic compounds. The extraction is the m...
| Autor: | |
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | México |
| Institución: | Universidad Autónoma Metropolitana |
| Repositorio: | Repositorio Institucional de la UAM Iztapalapa |
| Idioma: | español |
| OAI Identifier: | oai:bindani.izt.uam.mx:fn106z44r |
| Acceso en línea: | https://doi.org/10.24275/uami.fn106z44r |
| Access Level: | acceso abierto |
| Palabra clave: | info:eu-repo/classification/LEM/Antioxidantes info:eu-repo/classification/LEM/Cactus info:eu-repo/classification/LEM/Antioxidants info:eu-repo/classification/cti/6 |
| Sumario: | Jiotilla (Escontria chiotilla) and pitaya de mayo (Stenocereus pruinosus) are endemic fruits from Mexico. An alternative to stimulate the utilization of these fruits is the extraction and characterization of their functional compounds such as betalains and phenolic compounds. The extraction is the main process to obtain these compounds; however, since there are different factors that affect this process, it is important to establish the extraction method and conditions that allow obtaining the highest content of compounds. The interest in these compounds derives from the functional activities that have been reported, being the antioxidant capacity one of the most studied. In this work, the physicochemical characterization of pitaya de mayo and jiotilla fruits was initially carried out by determining the content of total soluble solids, pH, moisture content, titratable acidity, betalains and phenolic compounds. Then, the effect of different factors on the extraction of functional compounds and the determination of antioxidant capacity in vitro by ABTS and DPPH methods were evaluated using conventional (maceration with agitation) and non-conventional extraction technologies (ultrasound and ultrasound-microwave), to establish the extraction conditions that would allow obtaining the highest content of compounds and antioxidant capacity. In addition, in the extracts obtained using conventional technology, some betacyanins, betaxanthins and phenolic compounds present in the extracts of jiotilla and pitaya de mayo were identified by HPLC. Finally, the functional effect of conventionally obtained jiotilla extract on resistance to heat stress, oxidative stress and ultraviolet radiation stress, as well as on life span, fertility and motility in the nematode Caenorhabditis elegans, a multicellular invertebrate model that has been used for this purpose, was determined. Jiotilla extract was selected because it is a fruit that has been considered a possible alternative source of betalains, and in vivo model assays with extracts of this fruit had not been reported. The results showed that the extraction method affected the content of functional compounds and the in vitro antioxidant capacity of jiotilla and pitaya de mayo extracts. Extraction by maceration with agitation showed higher amounts of pigments, total phenolic compounds and higher antioxidant capacity in pitaya de mayo extracts. While the ultrasound extraction increased the content of total phenolic compounds and greater antioxidant capacity of jiotilla fruits and the conventional extraction of maceration with agitation allowed obtaining the highest content of betalains in these fruits. The content of functional compounds were higher in jiotilla fruits than in pitaya de mayo. HPLC analysis of ethanolic extracts obtained by shaking maceration allowed the identification of betacyanins such as betanin and isobetanin, betaxanthins like vulgaxanthin I, indicaxanthin and isoindicaxanthin, and phenolic compounds such as gallic acid in extracts of both fruits. Finally, the evaluation of the functional activity of the ethanolic extract of jiotilla showed that it increased the resistance to oxidative stress and heat stress, as well as the mean survival time of Caenorhabditis elegans without affecting its fertility and motility functions. These results are the first reports of the protective effect of jiotilla extract on the model nematode Caenorhabditis elegans subjected to different types of stress. The effect of the extract on the nematode is mainly attributed to the betaxanthins and phenolic compounds present. |
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