Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)

Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)

Capsicum annuum var. glabriusculum presents local adaptations to different anthropocentric and ecological dynamics. Therefore, expanding its food uses based on its antioxidant potential will contribute to knowledge about ways to strengthen value chains, enhance their use and encourage the consumptio...

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Main Authors: Treto-Alemán, Karla Mariby, Torres-Castillo, Jorge Ariel, Contreras-Toledo, Aremi Rebeca, Moreno-Ramírez , Yolanda del Rocío
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2021
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459
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institution CIENCIA UAT
collection OJS
language spa
format Online
author Treto-Alemán, Karla Mariby
Torres-Castillo, Jorge Ariel
Contreras-Toledo, Aremi Rebeca
Moreno-Ramírez , Yolanda del Rocío
spellingShingle Treto-Alemán, Karla Mariby
Torres-Castillo, Jorge Ariel
Contreras-Toledo, Aremi Rebeca
Moreno-Ramírez , Yolanda del Rocío
Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)
author_facet Treto-Alemán, Karla Mariby
Torres-Castillo, Jorge Ariel
Contreras-Toledo, Aremi Rebeca
Moreno-Ramírez , Yolanda del Rocío
author_sort Treto-Alemán, Karla Mariby
title Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)
title_short Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)
title_full Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)
title_fullStr Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)
title_full_unstemmed Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)
title_sort enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (capsicum annuum var. glabriusculum)
description Capsicum annuum var. glabriusculum presents local adaptations to different anthropocentric and ecological dynamics. Therefore, expanding its food uses based on its antioxidant potential will contribute to knowledge about ways to strengthen value chains, enhance their use and encourage the consumption of local wild edible plants. The aim of this work was to evaluate the antioxidant capacity of commercial edible safflower oil supplemented with piquín chili by determining the content of phenolic compounds and by assays of free radical scavenging in ABTS+ and DPPH·. The evaluation included: 1) the piquín chili sample through two extraction solvents and 2) the supplemented and unsupplemented oil at 0 d, 7 d, 14 d, 21 d and 28 d after preparation (DPP). The piquín chili presented high antioxidant values. The analysis of variance (ANOVA) indicated that the aqueous extract surpassed the hydroalcoholic extract. The factorial ANOVA showed significant differences in the three antioxidant parameters evaluated. These dissimilarities were associated with supplementation, time (DPP) and the combination of supplementation and DPP. Safflower oil supplementation with C. annuum var. glabriusculum enriched 66 % more its antioxidant value. The comparison of means showed significant differences in the combination of treatments and DPP. The combination of supplemented oil and DPP showed variability in total polyphenol data and ability against ABTS +. An inverse relationship was observed between DPP and total phenolic compounds, and capacity against ABTS +, contrary to the test for DPPH·. The results obtained validate the argument that the addition of piquín chili increases the biofunctionality of safflower oil and can be an alternative source of natural antioxidants.
publisher Universidad Autónoma de Tamaulipas
publishDate 2021
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459
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spelling oai:ojs.pkp.sfu.ca:article-14592021-01-30T20:05:10Z Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum) Enriquecimiento del aceite comestible por compuestos fenólicos y antioxidantes de chile piquín (Capsicum annuum var. glabriusculum) Treto-Alemán, Karla Mariby Torres-Castillo, Jorge Ariel Contreras-Toledo, Aremi Rebeca Moreno-Ramírez , Yolanda del Rocío piquín chili wild edible plant supplemented oil antioxidant chile piquín planta comestible silvestre aceite suplementado antioxidante Capsicum annuum var. glabriusculum presents local adaptations to different anthropocentric and ecological dynamics. Therefore, expanding its food uses based on its antioxidant potential will contribute to knowledge about ways to strengthen value chains, enhance their use and encourage the consumption of local wild edible plants. The aim of this work was to evaluate the antioxidant capacity of commercial edible safflower oil supplemented with piquín chili by determining the content of phenolic compounds and by assays of free radical scavenging in ABTS+ and DPPH·. The evaluation included: 1) the piquín chili sample through two extraction solvents and 2) the supplemented and unsupplemented oil at 0 d, 7 d, 14 d, 21 d and 28 d after preparation (DPP). The piquín chili presented high antioxidant values. The analysis of variance (ANOVA) indicated that the aqueous extract surpassed the hydroalcoholic extract. The factorial ANOVA showed significant differences in the three antioxidant parameters evaluated. These dissimilarities were associated with supplementation, time (DPP) and the combination of supplementation and DPP. Safflower oil supplementation with C. annuum var. glabriusculum enriched 66 % more its antioxidant value. The comparison of means showed significant differences in the combination of treatments and DPP. The combination of supplemented oil and DPP showed variability in total polyphenol data and ability against ABTS +. An inverse relationship was observed between DPP and total phenolic compounds, and capacity against ABTS +, contrary to the test for DPPH·. The results obtained validate the argument that the addition of piquín chili increases the biofunctionality of safflower oil and can be an alternative source of natural antioxidants. Capsicum annuum var. glabriusculum presenta adaptaciones locales a distintas dinámicas antropocéntricas y ecológicas, por lo que ampliar sus usos alimenticios a partir de su potencial antioxidante permitirá contribuir al conocimiento para fortalecer cadenas de valor, robustecer su aprovechamiento y el consumo de plantas comestibles silvestres locales. El objetivo de este trabajo fue suplementar con chile piquín un aceite comestible comercial de cártamo y evaluar su capacidad antioxidante, a través de la determinación del contenido de compuestos fenólicos y mediante ensayos de captación de radicales libres ABTS+ y DPPH·, evaluados en: 1) la muestra de chile piquín a través de dos solventes de extracción y 2) en el aceite suplementado y sin suplementar a los 0 d, 7 d, 14 d, 21 d y 28 d posteriores a la preparación (DPP). El chile piquín presentó altos valores antioxidantes, el análisis de varianza (ANOVA) indicó que el extracto acuoso superó al hidroalcohólico. El ANOVA factorial mostró diferencias significativas en los tres parámetros antioxidantes evaluados. Estas disimilitudes se asociaron a la suplementación, tiempo (DPP) y la combinación de la suplementación y DPP. La suplementación del aceite de cártamo con C. annuum var. glabriusculum enriqueció 66 % su valor antioxidante. La comparación de medias mostró diferencias significativas en la combinación de tratamientos y DPP. La combinación de aceite suplementado y los DPP presentó variabilidad en los datos de polifenoles totales y habilidad contra ABTS+. Se observó una relación inversa entre los DPP y compuestos fenólicos totales y capacidad contra ABTS+, contrario a la prueba para DPPH·. Los resultados obtenidos validan que la adición de chile piquín incrementa la biofuncionalidad del aceite de cártamo y puede ser alternativa de fuente de antioxidantes naturales. Universidad Autónoma de Tamaulipas 2021-01-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459 10.29059/cienciauat.v15i2.1459 CienciaUAT; Vol 15 No. 2. January-June 2021; 156-168 CienciaUAT; Vol. 15 No. 2: Enero-Junio 2021 ; 156-168 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459/806 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459/807 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459/826

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