Addition of pomegranate peel extract to a traditional Mexican food and evaluation of processing stability

Authors

  • Emilio Ochoa-Reyes Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto, CP 33089, Ciudad Delicias, Chihuahua, México.
  • Alexandro Guevara-Aguilar Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto, CP 33089, Ciudad Delicias, Chihuahua, México.
  • Juan Manuel Tirado-Gallegos Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua. Francisco R. Almada Km 1. CP 31453, Chihuahua, Chihuahua, México.
  • Ramiro Baeza-Jiménez Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto, CP 33089, Ciudad Delicias, Chihuahua, México.
  • Leonardo Sepúlveda-Torre Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila. V. Carranza s/n esq. Ing. José Cárdenas Valdés, col. República Ote. CP 25280, Saltillo, Coahuila, México.
  • Juan A. Ascacio-Valdés Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila. V. Carranza s/n esq. Ing. José Cárdenas Valdés, col. República Ote. CP 25280, Saltillo, Coahuila, México.
  • José J. Buenrostro-Figueroa Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto, CP 33089, Ciudad Delicias, Chihuahua, México. https://orcid.org/0000-0002-5314-9824

DOI:

https://doi.org/10.59741/agri.v1i1.3

Keywords:

ABTS, DPPH, Punica granatum L., tamales

Abstract

Pomegranate peel is an agro-industrial residue, considered an important source of bioactive compounds, which when added to food formulation can provide a functional character. Therefore, extraction of bioactive compounds from pomegranate peel and its stability under heat treatment and deep freezing, after incorporating it into a traditional Mexican food, was evaluated. Pomegranate peel extract was added at five different levels in the tamal formulation (0, 0.05, 0.1, 0.2 and 0.4 g/kg of mass), and the effect of processing (cooking and deepfreezing) on the content of bioactive compounds and the antioxidant capacity of the product was evaluated. The extract obtained showed a total phenol content of 77.04 mgGAE/gdm, with an antioxidant capacity against DPPH and ABTS radicals of 301.01 and 305.71 mgTE/ gdm, respectively. The 0.4 g/kg dose increased the antioxidant capacity up to 68 times, compared to the control without extract, achieving up to 98% inhibition of lipoperoxidation. The developed product was able to maintain its antioxidant capacity for up to 60 days at -40 °C, providing a functional potential to this food.

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References

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Published

2022-08-02

Issue

Vol. 1 No. 1 (2022): Enero - Junio

Section

Artículos

How to Cite

Addition of pomegranate peel extract to a traditional Mexican food and evaluation of processing stability. (2022). Universitas Agri, 1(1), 18. https://doi.org/10.59741/agri.v1i1.3

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