Enrichment of edible oil by phenolic and antioxidant compounds of piquin chili (Capsicum annuum var. glabriusculum)

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:36Z
Fecha de publicación2021-01-01
ResumenCapsicum annuum var. glabriusculum presents local adaptations to different anthropocentric and ecological dynamics. Therefore, expanding its food uses based on its antioxidant potential will contribute to knowledge about ways to strengthen value chains, enhance their use and encourage the consumption of local wild edible plants. The aim of this work was to evaluate the antioxidant capacity of commercial edible safflower oil supplemented with piquin chili by determining the content of phenolic compounds and by assays of free radical scavenging in ABTS+ and DPPFI.. The evaluation included: 1) the piquin chili sample through two extraction solvents and 2) the supplemented and unsupplemented oil at 0 d, 7 d, 14 d, 21 d and 28 d after preparation (DPP). The piquin chili presented high antioxidant values. The analysis of variance (ANOVA) indicated that the aqueous extract surpassed the hydroalcoholic extract. The factorial ANOVA showed significant differences in the three antioxidant parameters evaluated. These dissimilarities were associated with supplementation, time (DPP) and the combination of supplementation and DPP. Safflower oil supplementation with C. annuum var. glabriusculum enriched 66 \% more its antioxidant value. The comparison of means showed significant differences in the combination of treatments and DPP. The combination of supplemented oil and DPP showed variability in total polyphenol data and ability against ABTS +. An inverse relationship was observed between DPP and total phenolic compounds, and capacity against ABTS +, contrary to the test for DPPH. The results obtained validate the argument that the addition of piquin chili increases the biofunctionality of safflower oil and can be an alternative source of natural antioxidants.es_ES
Doihttps://doi.org/10.29059/cienciauat.v15i2.1459es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4427
Idiomaeses_ES
EditorialUNIV AUTONOMA TAMAULIPASes_ES
RelaciónCienciauates_ES
URL relacionadohttps://doi.org/10.29059/cienciauat.v15i2.1459es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteCienciauat
Palabra clavepiquin chilies_ES
Palabra clavewild edible plantes_ES
Palabra clavesupplemented oiles_ES
Palabra claveantioxidantes_ES
TítuloEnrichment of edible oil by phenolic and antioxidant compounds of piquin chili (Capsicum annuum var. glabriusculum)es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorTreto-Aleman, Karla Mariby
AutorTorres-Castillo, Jorge Ariel
AutorContreras-Toledo, Aremi Rebeca
AutorMoreno-Ramirez, Yolanda del Rocio
AutorTreto-Aleman, Karla Maribyes_ES
AutorTorres-Castillo, Jorge Arieles_ES
AutorContreras-Toledo, Aremi Rebecaes_ES
AutorMoreno-Ramirez, Yolanda del Rocioes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas156-168es_ES
URL relacionadahttps://doi.org/10.29059/cienciauat.v15i2.1459
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen15es_ES

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