Mitos y controversia, la posverdad sobre los eucaliptos en Chile

Carmona, Roberto Ipinza; Asenjo, Santiago Barros; Gutiérrez, Braulio; Filgueira, Paola Aurora Jofré; Cuadros, Julio Torres

doi:10.52904/0718-4646.2017.481

Cited by 2 publications

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“…Stuntz) is an evergreen shrub native to the South Pacific and highly valued worldwide, due to its high concentrations of bioactive compounds. In Chile, the annual production of maqui fruit is estimated at 130 thousand tons, mainly in dried form, and more than 80% of the production is exported to countries such as South Korea [25]. Maqui fruits are commonly consumed as snacks and used for the artisanal manufacture of jams and liqueurs.…”

Section: Introductionmentioning

confidence: 99%

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

et al. 2022

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Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50–5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

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Section: Introductionmentioning

confidence: 99%

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

et al. 2022

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Plantaciones forestales en Chile: ¿hacia un modelo más sustentable?

Mora-Motta¹

2018

Gest. Ambient.

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Las plantaciones de pino y eucalipto en Chile siguen estando en el corazón del modelo de desarrollo del país, pero sufren una crisis de legitimación que deriva de un profundo descontento social por sus efectos socio-ecológicos a nivel local. Tras problematizar las plantaciones chilenas como un proceso (neo)extractivista, el presente trabajo ubica su expansión en un contexto histórico y se enfoca en analizar el efecto del giro hacia una ‘economía verde’ en el marco del cual se reestructura la política forestal, buscando un aparente modelo más sostenible. Basándome en una revisión de literatura y de las políticas asociadas a este giro, argumento que los elementos discursivos y prácticos que en éste se articulan ofrecen oportunidades para una nueva fase expansiva de las plantaciones. Dicha fase está marcada por una combinación de estrategias de apropiación de la naturaleza que buscan tanto la extensión de plantaciones a las últimas fronteras de recursos como la generación de nuevos espacios de apropiación, que se materializan en oportunidades concretas para una nueva expansión material.

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Mitos y controversia, la posverdad sobre los eucaliptos en Chile

Cited by 2 publications

References 1 publication

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

Plantaciones forestales en Chile: ¿hacia un modelo más sustentable?

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