Producción Científica Profesorado

Evaluación del contenido de metales y su efecto en la estabilidad de antocianinas



Páez Hernández, María Elena

2009

Castañeda-Ovando, A., Galán-Vidal, C. A., Pacheco-Hernández, M., Rodríguez, J. A. & Páez-Hernández, M. E. Evaluación del contenido de metales y su efecto en la estabilidad de antocianinas. Metal content evaluation and its effect on the stability of anthocyanins. CyTA-Journal of Food, 7:3 (2009) 225-232. DOI:10.1080/19476330903092837


Abstract


Anthocyanins are natural pigments interesting in the area of food due to the large color range they exhibit and their beneficial effects on health as a result of their antioxidant properties. Their use in food is limited by the low stability of the compounds contained in the antioxidant extracts.?Stabilization by metal complexation is one of the most important mechanisms for anthocyanin stability. In this work, the main metals contained in blue creole corn are quantified by inductively coupled plasma atomic emission spectroscopy followed by the evaluation of the stability constant of the selected ion metals with the main anthocyanidin (cyanidin); finally the effect of metal ion addition on the color stability is presented. The results obtained demonstrate that the main found metals are capable of complexing and stabilizing the cyanidin according to stability constants estimated by capillary electrophoresis (log ?1 = 5.3, 5.0, 5.5 and 4.0 for Ca (II), Cu (II), Fe (II) and Fe (III), respectively).Las antocianinas son pigmentos naturales de interés en el área de alimentos debido a la amplia gama de colores que presentan y sus efectos benéficos sobre la salud como consecuencia de sus importantes propiedades antioxidantes; no obstante, su uso ha sido fuertemente comprometido debido a su inestabilidad una vez que son extraídas de plantas.?Uno de los principales mecanismos de estabilización de las antocianinas es mediante su complejación con metales. En el presente trabajo se cuantifican los principales metales presentes en el maíz criollo azul mediante Espectrometría de Emisión Atómica por Plasma Inductivamente Acoplado, para posteriormente complejarlos con la antocianidina mayoritaria (cianidina) y evaluar el efecto sobre la estabilidad del color mediante estudios espectrofotométricos. Se demuestra que los metales mayoritarios encontrados son capaces de complejar y estabilizar la cianidina conforme a las constantes de formación estimadas mediante electroforesis capilar (log ?1 = 5,3, 5,0, 5,5 y 4,0 para Ca(II), Cu(II), Fe(II) y Fe(III), respectivamente).



Producto de Investigación




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