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Evaluación de metabolitos secundarios y propiedades antioxidantes e hipoglucemiante de lúcuma (Pouteria lucuma) en dos estados de madurez

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dc.contributor.author Mejía Rios, Claudia Vanessa es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2017
dc.description.abstract The lucuma (Pouteria lúcuma) is a subtropical fruit of Andean origin. Traditionally appreciated for its sensory characteristics and its versatility for the food industry. In the present investigation, an identification and quantification of the main secondary metabolites in lucuma of the "Dos Marrón" biotype in two stages of maturity (green and purple) was carried out, as well as an analysis of the hydrophilic and lipophilic antioxidant capacity. Additionally, the hypoglycaemic activity was evaluated by the inhibition of a-amylase and a-glucosidase in both states. It was found that the state of maturity of the fruit influences the content of secondary metabolites, observing that the lucuma in the green state had higher concentrations of phenolic compounds and tocopherols, while the lucuma in the green state had the highest amount of carotenoids (p <0,05). The chromatographic analysis revealed that the major phenolic compounds belong to the family of flavanols and flavanones; as for carotenoids, the xanthophylls were predominant and a-tocopherol was the most abundant tocopherol. The chromatographic profiles found in all the bioactive compounds evaluated were similar for both maturity stages; differing only at the level of concentrations; while for the phytosterols, no statistical differences were found (p > 0,05). Regarding the antioxidant and hypoglycaemic capacity, significant differences were reported (p <0,05) in the hydrophilic antioxidant capacity measured by the ABTS and ORAC assays and inhibition of the a-glucosidase; however, no significant differences were found in the lipophilic antioxidant activity or in the inhibition of a-amylase between both maturity stages. These results show that lucuma in both states is an interesting source of functional bioactive compounds with potential application in the food industry
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.uri https://hdl.handle.net/20.500.12390/1899
dc.language.iso spa
dc.publisher Universidad Nacional Agraria la Molina
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Variedades
dc.subject Pouteria es_PE
dc.subject Maduramiento es_PE
dc.subject Metabolitos secundarios es_PE
dc.subject Compuestos fenolicos es_PE
dc.subject Hipoglucemia es_PE
dc.subject Antioxidantes es_PE
dc.subject Evaluación es_PE
dc.subject Técnicas analíticas es_PE
dc.subject Perú es_PE
dc.subject Lúcuma es_PE
dc.subject Pouteria lúcuma es_PE
dc.subject Estados de madurez es_PE
dc.subject Actividad hipoglucemiante es_PE
dc.subject Capacidad antioxidante es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title Evaluación de metabolitos secundarios y propiedades antioxidantes e hipoglucemiante de lúcuma (Pouteria lucuma) en dos estados de madurez
dc.type info:eu-repo/semantics/bachelorThesis
dspace.entity.type Publication
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