Métodos in vitro para caracterizar la biodisponibilidad de componentes fenólicos en especies vegetales comestibles
Fecha
2021-07-29
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
[ES] En este trabajo se ha estudiado y comparado el contenido, actividad antioxidante y biodisponibilidad de los componentes fenólicos de las especies vegetales Brassica oleracea var. italica (brócoli), Brassica oleracea var. botrytis (coliflor) y broccolini. Se han seleccionado las dos primeras por ser hortalizas incluidas habitualmente en nuestra dieta. La tercera especie, obtenida por hibridación natural entre el brócoli y la especie Brassica oleracea var. alboglabra, ha sido introducida recientemente en el mercado de alimentos y, hasta la fecha, poco estudiada. La ingesta de las tres especies se relaciona con multitud de propiedades beneficiosas para la salud humana, como es el caso de una significativa actividad antioxidante, y de ahí la importancia de estudiar su contenido en compuestos bioactivos. Se han revisado, además, las técnicas/métodos analíticos habitualmente utilizados para la obtención de extractos fenólicos, la determinación de su contenido total y actividad antioxidante, y los métodos de digestión simulada empleados para evaluar su biodisponibilidad.
[EN] In this end-of-degree project, the content, antioxidant activity and bioavailability of the phenolic components of three plant species of the genus Brassica, Brassica oleracea var. italica (broccoli), Brassica oleracea var. botrytis (cauliflower) and broccolini, have been studied and compared. The first two species were chosen because they are vegetables that are a common part of our diet. As for the third species, obtained through natural hybridization between broccoli and the species Brassica oleracea var. alboglabra (variety of oriental cabbage), has been recently introduced to the food market and, to date, little studied. The intake of the three species has been associated with a multitude of beneficial properties for human health, such as a significant antioxidant activity, and hence the importance of studying their content in bioactive compounds.
[EN] In this end-of-degree project, the content, antioxidant activity and bioavailability of the phenolic components of three plant species of the genus Brassica, Brassica oleracea var. italica (broccoli), Brassica oleracea var. botrytis (cauliflower) and broccolini, have been studied and compared. The first two species were chosen because they are vegetables that are a common part of our diet. As for the third species, obtained through natural hybridization between broccoli and the species Brassica oleracea var. alboglabra (variety of oriental cabbage), has been recently introduced to the food market and, to date, little studied. The intake of the three species has been associated with a multitude of beneficial properties for human health, such as a significant antioxidant activity, and hence the importance of studying their content in bioactive compounds.