Perfil químico y capacidad antioxidantes de hierbas aromáticas del sur de Chile con fines medicinales
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Rev. Inv. Cs. Agro. y Vet.
Abstract
Al pasar de los años existe una creciente preocupación sobre la prevención de enfermedades crónicas y el envejecimiento, lo que ha llevado a los consumidores a interesarse y conocer más sobre el tipo de alimentación y las propiedades que presentan las hierbas aromáticas ancestrales para ser utilizadas como infusiones debido a los beneficios para la salud, o para dar sabor, color y aroma a los alimentos. Del mismo modo, también se han utilizado para la conservación de alimentos y bebidas principalmente debido a los compuestos antioxidantes que poseen. El objetivo de este estudio fue evaluar la capacidad antioxidante, principios activos (ácido cafeico y ácido rosmarinico) y Análisis proximal de ocho hierbas aromáticas liofilizadas del sur de chile: hierbabuena, menta, romero, lavanda, melisa, malvarrosa, tomillo y caléndula. La capacidad antioxidante se realizó mediante el método ORAC Este método es un ensayo que mide la capacidad de un compuesto para atrapar el radical peróxilo, mediante un mecanismo de transferencia de un átomo de hidrógeno HAT. Los principios activos por cromatografía líquida de alta eficiencia con detector de arreglo de diodos HPLC-DAD y los análisis proximales (proteínas, grasa, carbohidratos, cenizas y energía) en base a los métodos descritos por la AOAC (Association of Offical Analytical Chemistry). Los resultados obtenidos demuestran que la menta presenta mayor capacidad antioxidante en comparación con el resto de hierbas analizadas (71.542,90 μmoles ET/100g), seguido por malvarrosa y por tomillo. En cuanto a principios activos, la hierbabuena fue la que presento mayor cantidad de ambos compuestos (8 mg/g p.s. de ácido cafeico y 33 mg/g p.s. de ácido rosmarinico), seguido por lavanda para ácido cafeico y por tomillo para acido rosmarinico. En relación a análisis proximal, los resultados para proteína variaron entre 6,62 y 20,78 g/100g, para lavanda y hierba buena respectivamente. Se puede concluir que las hierbas aromáticas del sur de Chile han arrojado altos valores para capacidad antioxidante y principios activos, lo que aporta a potenciales usos y beneficios en la salud humana.
Over the years, there is a growing concern about the prevention of chronic diseases and aging, which has led consumers to become interested and learn more about the type of food and the properties of ancestral aromatic herbs to be used as infusions due to their health benefits, or to give flavor, color and aroma to food. Similarly, they have also been used for food and beverage preservation mainly due to the antioxidant compounds they possess. The objective of this study was to evaluate the antioxidant capacity, active principles (caffeic acid and rosmarinic acid) and proximate analysis of eight freeze-dried aromatic herbs from southern Chile: peppermint, mint, rosemary, lavender, lemon balm, hollyhock, thyme and marigold. The antioxidant capacity was performed using the ORAC method. This method is an assay that measures the capacity of a compound to trap the peroxyl radical, by means of a HAT hydrogen atom transfer mechanism. The active principles by high performance liquid chromatography with diode array detector HPLC-DAD and proximate analysis (protein, fat, carbohydrate, ash and energy) based on the methods described by the AOAC (Association of Offical Analytical Chemistry). The results obtained show that mint has the highest antioxidant capacity compared to the other herbs analyzed (71,542.90 μmoles ET/100g), followed by hollyhock and thyme. In terms of active principles, peppermint had the highest amount of both compounds (8 mg/g p.s. of caffeic acid and 33 mg/g p.s. of rosmarinic acid), followed by lavender for caffeic acid and by thyme for rosmarinic acid. In relation to proximate analysis, the results for protein varied between 6.62 and 20.78 g/100g, for lavender and hierba buena respectively. It can be concluded that aromatic herbs from southern Chile have high values for antioxidant capacity and active principles, which contributes to potential uses and benefits in human health.
Over the years, there is a growing concern about the prevention of chronic diseases and aging, which has led consumers to become interested and learn more about the type of food and the properties of ancestral aromatic herbs to be used as infusions due to their health benefits, or to give flavor, color and aroma to food. Similarly, they have also been used for food and beverage preservation mainly due to the antioxidant compounds they possess. The objective of this study was to evaluate the antioxidant capacity, active principles (caffeic acid and rosmarinic acid) and proximate analysis of eight freeze-dried aromatic herbs from southern Chile: peppermint, mint, rosemary, lavender, lemon balm, hollyhock, thyme and marigold. The antioxidant capacity was performed using the ORAC method. This method is an assay that measures the capacity of a compound to trap the peroxyl radical, by means of a HAT hydrogen atom transfer mechanism. The active principles by high performance liquid chromatography with diode array detector HPLC-DAD and proximate analysis (protein, fat, carbohydrate, ash and energy) based on the methods described by the AOAC (Association of Offical Analytical Chemistry). The results obtained show that mint has the highest antioxidant capacity compared to the other herbs analyzed (71,542.90 μmoles ET/100g), followed by hollyhock and thyme. In terms of active principles, peppermint had the highest amount of both compounds (8 mg/g p.s. of caffeic acid and 33 mg/g p.s. of rosmarinic acid), followed by lavender for caffeic acid and by thyme for rosmarinic acid. In relation to proximate analysis, the results for protein varied between 6.62 and 20.78 g/100g, for lavender and hierba buena respectively. It can be concluded that aromatic herbs from southern Chile have high values for antioxidant capacity and active principles, which contributes to potential uses and benefits in human health.
Description
Vol. 6, No. 18