Capacidad antioxidante total en alimentos convencionales y regionales de Chiapas, México

Zavala, Ángel Gutiérrez; Rivero, Luis Ledesma; García, Isabel García; Castillejos, Octavio Grajales

doi:10.1590/s0864-34662007000100008

Cited by 14 publications

(10 citation statements)

References 6 publications

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“…Beans provide beneficial levels of antioxidant capacity and substances that are able to prevent or slow down oxidation in easily oxidized materials. Beans protect the body against the action of free radicals by slowing down the aging process and fighting cell degeneration and cell death [7].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Herrera-Hernández

Armendáriz-Fernández

Muñoz-Márquez

et al. 2018

Foods

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This research describes the characterization of bioactive compounds, mineral content, and antioxidant capacity in bean varieties grown in semi-arid conditions in Zacatecas, Mexico. This will provide better progress perspectives for agriculture nationwide and will ensure that bean crops are in the condition to satisfy the population’s nutritional needs by placing it not only as one of the foodstuffs comprising Mexico’s basic diet but also as one of the legumes having greater biofortification potential in Mexico. Eleven bean varieties were collected (flor de mayo, bayo, frijola, patola, navy beans, flor de junio, reata beans, Japanese beans, black beans, canary beans, and pinto Saltillo). The evaluation done included the physical and physico-chemical characteristics, as well as the mineral content, bioactive compounds and antioxidant capacity of these bean varieties. Data gathered were subject to a variance and mean separation analysis. The most remarkable individual results were as follows: Canary beans had the highest iron content (105.29 mg/kg), while bayo beans had the highest zinc concentration (48.18 mg/kg) and reata beans had the highest level of protein (26.88%). The varieties showing the most remarkable results with regard to zinc, iron and protein content and antioxidant capacity were as follows: Flor de junio, flor de mayo, reata beans, navy beans and pinto Saltillo; however, the most remarkable variety in comprehensive terms was flor de junio, which showed a reducing power of 0.20%, an antioxidant capacity of 80.62% inhibition, a protein content of 0.17%, in addition to Ca (0.24%), Fe (90.97 mg/kg), Zn (27.23 mg/kg), fiber (3.22%), energy (353.50 kcal), phenols (94.82 mg gallic acid (GA)/g extract) and flavonoids (1.30 mg mg Cat/g−1 dw). Finally, we came to the conclusion that beans grown in Zacatecas, Mexico, offer a huge benefit to consumers as a result of the mineral, protein, fiber, bioactive compounds, and antioxidant capacity contributions such beans provide. Thus, these beans can be used in a biofortification program using micronutrients to improve their nutritional quality.

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Section: Introductionmentioning

confidence: 99%

Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Herrera-Hernández

Armendáriz-Fernández

Muñoz-Márquez

et al. 2018

Foods

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“…La infusión de hojas de chaya tuvo una DL 50 de 1070.42 μg/mL, por lo cual puede ser considerada como no tóxica y segura para su consumo como potencial agente terapéutico en el tratamiento de la diabetes mellitus. Zavala et al (2007) and Loarca-Piña et al (2010), who reported a phenolic content of 71.3 ± 1.7 mg equiv. ac.…”

Section: Resultados Y Discusiónunclassified

Cnidoscolus chayamansa hidropónica orgánica y su capacidad hipoglucemiante, calidad nutraceutica y toxicidad

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et al. 2017

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La chaya es una planta con calidad nutricional y posee un alto potencial en la salud pública en el tratamiento de diabetes mellitus. La diabetes mellitus es una de las enfermedades crónico-degenerativas con mayor prevalencia en México. Por otra parte, en los últimos años se ha incrementando el interés por la evaluación de los efectos del consumo de extractos de plantas como alternativa inocua para el tratamiento de diabetes. Estudios recientes han demostrado que extractos de chaya (Cnidoscolus chayamansa) tienen propiedades antioxidantes. Sin embargo, se desconoce si las infusiones (extractos acuosos) de dicha planta poseen propiedades hipoglicemiantes. La capacidad hipoglicemiante y toxicidad de una infusión de hojas de chaya hidropónica producida orgánicamente fueron evaluadas mediante modelos in vivo, usando ratas macho Wistar albinas (evaluación de capacidad hipoglicemiante), y larvas de Artemia salina (determinación de toxicidad). Asimismo se determinaron el contenido fenólico y la capacidad antioxidante de la infusión. El consumo de la infusión evaluada redujo los niveles de glucosa de las ratas diabéticas, teniendo un mayor efecto hipoglicemiante que la aplicación de glibenclamida. La evaluación de toxicidad mostro que la infusión de hoja de chaya hidropónica orgánica no es toxica y es segura para su consumo como potencial agente hipoglicemiante.

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“…AC 314.32 TEAC/g dm guava leaves extracts (Table 1) were the highest values found. It has been suggested due to its vitamin E, C, carotenes, monounsaturated fatty acids, sterols and polyphenols, phenolic acids, such as ferulic acid content; hence, they were attributed as antioxidant fruit capacity causes (Chen & Yen, 2007;Wang et al, 2010;Gutiérrez et al, 2006).…”

Section: Antioxidant Capacity (Ac)mentioning

confidence: 99%

Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues

et al. 2021

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In Mexico, avocado and guava production generate agronomic residues that contain bioactive compounds as secondary metabolites produced in plants. Their consumption offer favourable health effects; therefore, the objective of the present research was to characterize the bioactive compounds and antioxidant properties in guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues (pulp or epicarp and leaves) at different ethanol concentrations (T1 100%, T2 75%, T3 50% and T4 25%, v/v) and in aqueous extracts (T5). Avocado epicarp (56.17 mg of EAG g-1 dm) and guava leaves 50% extracts (45.13 mg of EAG g-1 dm) presented the highest total phenol content; consequently, as it was expected avocado epicarp (328.95 TEAC/g dm) and guava leaves 25% extracts (320.01 TEAC/g dm) shown the highest antioxidant capacity. On the other hand, the highest saponins values were at avocado (100.60 mg g-1 dm) and guava leaves (76.96 mg g-1 dm) 25% extracts. Then avocado epicarp and guava leaves extracts are suggested as a high potential for agro-industrial, pharmacological and chemical uses.

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Capacidad antioxidante total en alimentos convencionales y regionales de Chiapas, México

Cited by 14 publications

References 6 publications

Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Cnidoscolus chayamansa hidropónica orgánica y su capacidad hipoglucemiante, calidad nutraceutica y toxicidad

Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues

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