Efecto de los procesos de secado y encurtido sobre la capacidad antioxidante de los fitoquímicos del chiltepín (Capsicum annuum L. var. glabriusculum)
Effect of drying and pickling processes on antioxidant capacity of phytochemicals of chiltepin (Capsicum annuum L. var. glabriusculum)
C.S. Rochín-Wong1, N. Gámez-Meza1, L.C. Montoya-Ballesteros2 y L.A. Medina-Juárez1*
1 Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Colonia Centro, C.P. 83000, Hermosillo, Sonora, México. *Autor para la correspondencia. E-mail: amedina@guayacan.uson.mx Tel. 66-22-59-21-69, Fax 66-22-59-21-97.
2 Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la victoria Km. 0.6 Hermosillo, Sonora A.P. 82000, México.
]]>Recibido 3 de Diciembre de 2012
Aceptado 18 de Marzo de 2013
Resumen
El objetivo de este trabajo fue evaluar el efecto de dos métodos de conservación: secado al sol y encurtido tradicional sobre la calidad fisicoquímica, composición y capacidad antioxidante de compuestos fenólicos y capsaicinoides de chiltepín silvestre (Capsicum annuum L. var. glabriusculum). Los resultados mostraron que los procesos de conservación estudiados en el presente trabajo causaron cambios en la calidad fisicoquímica. Sin embargo, los valores de los parámetros indicadores de esta calidad permanecieron dentro de la NMX. Por otro lado, el nivel de fenoles y la capacidad antioxidante de la fase metanólica del chiltepín secado al sol no fueron afectados. En cuanto al proceso de encurtido tradicional, los fenoles totales, flavonoides totales y capsaicinoides disminuyeron (menos del 25%). Por lo tanto, los resultados del presente trabajo mostraron que las condiciones de encurtido presentaron un impacto mayor sobre los niveles de los compuestos fenólicos, capsaicinoides y la capacidad antioxidante, que las del secado al sol. Se concluye que los procesos de secado al sol y encurtido tradicional de chiltepín pueden ser métodos adecuados para preservar estos fitoquímicos.
Palabras clave: chiltepín, fitoquímicos, secado, encurtido y antioxidantes.
Abstract
The aim of this sludy was to evaluate the effecl of two conservation merhods: sun drying and traditional pickling on the physicochemical quality, composition and antioxidant capacity of phenolic compounds and capsaicinoids of wild chiltepin (Capsicum annuum L. var. glabriusculum). The results showed that the conservation processes studied in this woric caused changes on the physicochemical quality. However, the parameter values, indicators of this quality, remained in agreement with the NMX. Furthermore, the level of phenols and the antioxidant capacity of the methanolic phase from sun dried chiltepin were not affected. Respect to the traditional pickling process, total phenols, total flavonoids and capsaicinoids decreased (less than 25%). Therefore, the results of this study showed that pickling conditions had a greater impact on the tevels of phenolic compounds, capsaicinoids and the antioxidant capacity than the sun drying. We conclude that the process of sun drying and pickling traditional chiltepin methods may be adequate to preserve these phytochemicals.
]]> Keywords: chiltepin, phytochemicals, drying, pickling, antioxidants.
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