Abstract

ARBOLEDA ECHAVARRIA, Carolina; JARAMILLO YEPES, Faiber  and  PALACIO TORRES, Herman. Determination of the antioxidant potential in Guadua angustifolia Kunth vinegar extracts for food applications. Rev Cubana Plant Med [online]. 2012, vol.17, n.4, pp. 330-342. ISSN 1028-4796.

Introduction: the vinegars produced during the pyrolysis of Guadua angustifolia Kunth, are a source of phenolic compounds with high antioxidant activity. There are reports in the international literature about the extraction of nearly 400 compounds from other similar species with pharmaceutical, cosmetic and food applications. Because of this potential, Guadua is an important alternative for scientific, technological and economic development. Objectives: to identify the phenolic compounds from guadua vinegar, to further investigate their antioxidant capacity and to measure the efficiency of the refining process to incorporate the refined vinegar into the food formulation. Methods: guadua vinegar was characterized through the gas chromatography technique and then was subjected to a fractional distillation process and to an enzymatic process for removing toxic compounds. Afterwards, different concentrations of maltodextrin and refined vinegar were used to make the formulations. Antioxidant activity in the formulations was determined by the ABTS and DPPH methods and the concentration of syringol was measured by HPLC. Results: the refining process managed to eliminate almost all the toxic compounds. The food formulations with guadua vinegar had antioxidant activity of up 940.16 µmol/L. The syringol concentration in the formulations ranged 20 to 100 ppm. Conclusions: it was possible to incorporate guadua vinegar in the preparation of a food beverage with antioxidant properties. The antioxidant activity of this beverage was 10 times greater than that of the commercial ones.

Keywords : Guadua angustifolia Kunth; vinegar; antioxidant activity; food.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )