DSpace Collection: La Revista Biotecnia publica aportaciones científicas nacionales e internacionales en español e inglés, en el entendido de que todo manuscrito sometido debe ser original e inéditoLa Revista Biotecnia publica aportaciones científicas nacionales e internacionales en español e inglés, en el entendido de que todo manuscrito sometido debe ser original e inéditohttp://hdl.handle.net/20.500.12984/36232024-01-12T22:09:17Z2024-01-12T22:09:17ZEfecto de la adición de cáscara y semilla deshidratada en la capacidad antioxidante de una pasta de tomate producida en Sinaloa: Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloahttp://hdl.handle.net/20.500.12984/58272022-08-10T23:36:31ZTitle: Efecto de la adición de cáscara y semilla deshidratada en la capacidad antioxidante de una pasta de tomate producida en Sinaloa: Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa
Description: Studies showed that the removal of husk and seed from tomato affected the antioxidant capacity. The objective: to evaluate the effect of the addition of seed and dried peel in antioxidant capacity of tomato paste produced in Sinaloa. Saladette tomatoes (Solanum lycopersicum L.), for Control Pasta (PC), added with 1% (P1), 1.5% (P1.5) and 3% (P3) of dried husk and seed were used. Tomatoes were disinfected, scaled, pulped and evaporated, the by-product dried (70 ° C / 6 h) (SCS) to be added to P1, P1.5 and P3. Antioxidant capacity was evaluated at time 0 week 24 of storage by determination of total phenols, DPPH, TEAC and ORAC. The experimental design was one-way ANOVA and the differences between averages were evaluated by Tukey (p≤0.05). The total phenolic content was higher in SCS (58.92 ± 1.29a) to the other treatments (p≤0.05), which increased when adding seed and husk. The major DPPH inhibition was in SCS, followed by P3 (67.207 ± 0.52b), with a direct relationship between the addition of the by-product and the antioxidant capacity in P1 and P1.5 (p> 0.05). Total phenols, DPPH, TEAC and ORAC decreased over time. The addition of husk and dehydrated seed modifies the antioxidant capacity that deteriorates over time.; Estudios demostraron que la eliminación de cáscara y semilla del tomate afectaron la capacidad antioxidante. El objetivo: evaluar el efecto de la adición de semilla y cáscara deshidratada en capacidad antioxidante de pasta de tomate producida en Sinaloa. Se utilizaron tomates saladette (Solanum lycopersicum L.), para Pasta control (PC), adicionada con 1% (P1), 1.5% (P1.5) y 3% (P3) de cáscara y semilla deshidratada. El tomate se desinfectó, escaldó, despulpó y evaporó, el subproducto se secó (70°C/6 h) (SCS) para agregarse a P1, P1.5 y P3. Se evaluó capacidad antioxidante en tiempo 0 semana 24 de almacenamiento mediante determinación de fenoles totales, DPPH, TEAC y ORAC. El diseño experimental fue ANOVA de una vía y las diferencias entre promedios se evaluaron mediante Tukey (p≤0.05). El contenido de fenoles totales fue mayor en SCS (58.92±1.29a) a los demás tratamientos (p≤0.05), que aumentaron al adicionar semilla y cáscara. La inhibición de DPPH mayor fue en SCS, seguido de P3(67.207±0.52b), con relación directa entre la adición del subproducto y la capacidad antioxidante en P1 y P1.5 (p>0.05). Fenoles totales, DPPH, TEAC y ORAC disminuyeron respecto al tiempo. La adición de cáscara y semilla deshidratada modifica la capacidad antioxidante que se deteriora con el tiempo.
Palabras clave: Pasta de tomate, capacidad antioxidante, cascara y semilla de tomateSignificance of bioactive compounds, therapeutic and agronomic potential of non-commercial parts of the Coffea treehttp://hdl.handle.net/20.500.12984/43142021-05-28T17:11:10ZTitle: Significance of bioactive compounds, therapeutic and agronomic potential of non-commercial parts of the Coffea tree
Description: Coffee is one of the most popular and demanded drinks throughout the world; its consumption goes from the ceremonial to the casual, therefore, the plantations destined for its production are valuable. Besides, the coffee tree is perennial, which guarantees leaves supply throughout the year. Additionally to flowers, coffee leaves have been little studied and commercialized, although they represent an important source of phytochemicals. In flowers, different volatile compounds have been detected; while in leaves, bioactive compounds such as chlorogenic acid and mangiferin have been reported as major phenolics. Both compounds are recognized with anti-inflammatory, antioxidant, anti-obesity and anti-carcinogenic effects. These phytochemicals are produced by the plant as a defense mechanism against biotic or abiotic stresses such as pathogens or adverse weather conditions. This review describes the non-conventional applications that aerial parts of the coffee tree could have as therapeutic or agronomic agents, in addition to the uses that have traditionally been linked to the Coffea plant.Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-producthttp://hdl.handle.net/20.500.12984/43152021-05-28T17:11:47ZTitle: Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product
Description: Since synthetic antioxidants have been questioned for their potential carcinogenic and teratogenic effects, interest has grown in aquaculture for alternatives of natural antioxidants used in diets. This study analyzed antioxidant properties of a diet for tilapia with the inclusion an avocado by-product (AP) paste. Avocado seed, skin and pulp, despite their proven antioxidant capacity, represent a great amount of waste in Mexico. We included four diets in this study: base diet 0 (BD), 10 (D10), 20 (D20) and 30 % (D30) of AP inclusion, and a commercial diet (CD) for comparison. The antioxidant activity was assessed by free-radical techniques, such as 1,1-diphenyl-2-pricrylhydrazil (DPPH•), 2,2’-azino-bis (3-ethylben zthiazoline-6-sulfonic acid (ABTS•+), iron ion (Fe III) and concentration of total phenolic compounds (TPC). An increasing pattern was observed both in antioxidant activity and TPC as the level of AP inclusion increased. In some determinations, CD showed the highest levels, which were attributed to the synthetic antioxidants added and undeclared in these formulations. Therefore, AP was considered a good option for its inclusion in aquaculture diets because of its antioxidant properties and the added value granted with its use.Potencialización de la actividad antifúngica de propóleos mexicanos con la adición de chalconas sintetizadashttp://hdl.handle.net/20.500.12984/43102021-05-28T17:08:40ZTitle: Potencialización de la actividad antifúngica de propóleos mexicanos con la adición de chalconas sintetizadas
Description: Actualmente muchos propóleos presentan un gran valor socioeconómico importante, debido a las diversas actividades biológicas que presentan, que son producidas por los componentes químicos existentes en ellos. Sin embargo, no todos los propóleos llegan a presentar actividad biológica considerable, ya que sus componentes no la propician y esto puede mejorarse con la adición de precursores de flavonoides como las chalconas.En el presente trabajo, se informa acerca de la evaluación en la potencialización de la actividad antifúngica contra Candida albicans y Aspergillus flavus de dos propóleos mexicanos, uno con buena actividad antimicótica (propóleo del Estado de México) y otro con baja actividad (propóleo del Estado de Guanajuato), mediante la adición a ellos de las chalconas 1,3-difenilpropil-2E-1-ona (PLCR-1), 1-(3,4-dihidroxifenil)-4-(2,4,6-trihidroxifenil)prop-2E-en-1ona (PLCR-2) y 1-(3,4-dihidroxifenil)-4-(2,4-dihidroxifenil) prop-2E-en-1-ona (PLCR-3), en diferentes concentraciones de cada una y en combinaciones entre ellas, mediante la técnica de difusión en disco, siendo la chalcona PLCR-2 la que presentó los mejores resultados