Publication: Compuestos bioactivos en bebidas con capacidad antioxidante
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2016-08-11
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Universidad Complutense de Madrid
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Abstract
El consumo de bebidas no alcohólicas en España está constituido principalmente, además del agua mineral, y las bebidas refrescantes, por los zumos y las bebidas estimulantes con predominio del café. Estas bebidas, especialmente los zumos de frutas y el café, son una importante fuente de compuestos bioactivos. Concretamente el café es la mayor fuente de polifenoles en la dieta española, mientras que los zumos de frutas, junto con las frutas cítricas, constituyeron el 43 % de ingesta de vitamina C de los niños españoles. En ambos tipos de bebidas, los ácidos orgánicos, además de aportar propiedades organolépticas, como la acidez al café (ácido acético), se comportan como queladores metálicos e incluso se considera al ácido quínico como un inductor antioxidante. Por estos motivos se consideró de interés abordar los siguientes objetivos y plan de trabajo. Objetivos y plan de trabajo: Evaluación de los compuestos bioactivos presentes en las bebidas no alcohólicas seleccionadas: Cafés y zumos de frutas. Selección y puesta en marcha de los métodos para la evaluación de la capacidad antioxidante in vitro, teniendo en cuenta la adecuación de los ensayos realizados a las muestras bajo estudio, bebidas no alcohólicas. Evaluar la capacidad antioxidante de bebidas no alcohólicas (café y zumos). Estudiar la bioaccesibilidad in vitro de los compuestos bioactivos del café soluble para determinar su potencial efecto antioxidante sobre el organismo, tras la ingestión de la bebida. Comparar las bebidas que presentan alegaciones nutricionales y de propiedades saludables en su etiquetado con aquellas que no lo hacen...
The consumption of non-alcoholic beverages in Spain is formed primarily, in addition to the mineral water and soft drinks, juices and the stimulant drinks with predominance of the coffee. These beverages, especially fruit juices and coffee, are an important source of bioactive compounds. Specifically coffee is a major source of polyphenols in the Spanish diet, while fruit juices, along with citrus fruits, accounted for 43 % of vitamin C intake of Spanish children in 2003. In such beverages, organic acids, besides providing organoleptic properties, such as coffee acidity (acetic acid) act as metal chelators and even to quinic acid is considered as an antioxidant inductor. For these reasons, it was considered of interest to tackle the following objectives and work plan. Objectives and work plan • Assessment of the bioactive compounds present in soft drinks selected in this study: coffee and fruit juices. • Selection and implementation of methods for the evaluation of in vitro antioxidant capacity, considering the adequacy of tests performed on the samples under study, nonalcoholic beverages. • To evaluate the antioxidant capacity of soft drinks (coffee and fruit juices). • Study the bioaccessibility in vitro of the bioactive compounds of the soluble coffee to determine its potential antioxidant effect on the body, after the ingestion of the drink. • Compare the beverages that proclaim their antioxidant properties in labeling, with those that do not do it...
The consumption of non-alcoholic beverages in Spain is formed primarily, in addition to the mineral water and soft drinks, juices and the stimulant drinks with predominance of the coffee. These beverages, especially fruit juices and coffee, are an important source of bioactive compounds. Specifically coffee is a major source of polyphenols in the Spanish diet, while fruit juices, along with citrus fruits, accounted for 43 % of vitamin C intake of Spanish children in 2003. In such beverages, organic acids, besides providing organoleptic properties, such as coffee acidity (acetic acid) act as metal chelators and even to quinic acid is considered as an antioxidant inductor. For these reasons, it was considered of interest to tackle the following objectives and work plan. Objectives and work plan • Assessment of the bioactive compounds present in soft drinks selected in this study: coffee and fruit juices. • Selection and implementation of methods for the evaluation of in vitro antioxidant capacity, considering the adequacy of tests performed on the samples under study, nonalcoholic beverages. • To evaluate the antioxidant capacity of soft drinks (coffee and fruit juices). • Study the bioaccessibility in vitro of the bioactive compounds of the soluble coffee to determine its potential antioxidant effect on the body, after the ingestion of the drink. • Compare the beverages that proclaim their antioxidant properties in labeling, with those that do not do it...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromtología II (Bromatología), leída el 15-01-2015