Estudio de la composición nutricional y rendimiento económico del vinagre obtenido de dos variedades de manzana (Malus Domestica B.)
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Date
2024
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Publisher
Universidad de Concepción
Abstract
La manzana es un alimento que sirve de materia prima para la elaboración de variados subproductos, como es el vinagre. Para llevar a cabo esta transformación se realizan distintas fermentaciones. Algunas propiedades organolépticas del vinagre, como el color, son dadas tanto por la oxidación en la fermentación alcohólica, como en la acetificación. El vinagre, además, contiene compuestos bioactivos de alto valor nutricional, como las vitaminas, los compuestos fenólicos y ácidos orgánicos. En este trabajo se determinó las diferencias en las propiedades físico-químicas y antioxidantes entre vinagres obtenidos de dos tipos de manzana
(Malus domestica B.), de las variedades Granny Smith y Fuji, más un vinagre comercial. Además, se estudió si su elaboración fue económicamente eficiente. Los resultados obtenidos mostraron diferencias significativas entre las dos variedades en sólidos solubles, en la manzana recién molida, alcanzando 12,2 y 14,9 ºBrix, y para los dos vinagres, en relación a los polifenoles totales (13,5 y 22,6 mg 100 g-1), pero no así para análisis de actividad antioxidante (DPPH y FRAP). La finalidad de este estudio estuvo enmarcada en la elaboración de vinagre como producto de economía circular para los pequeños productores.
The apple is a food that serves as raw material to produce various by-products, such as vinegar. To carry out this transformation, different fermentations are carried out. Some organoleptic properties of vinegar, such as color, are given by both oxidation in alcoholic fermentation and acetification. Vinegar also contains bioactive compounds of high nutritional value, such as vitamins, phenolic compounds and organic acids. In this work, the differences in the physical- chemical and antioxidant properties between vinager obtained from two types of apple (Malus domestica B.), Granny Smith and Fuji varieties, and a commercial vinegar were determined. In addition, it was studied whether its preparation was economically efficient. The results obtained showed significant differences between the two varieties in the soluble solids, in the freshly ground apple, with an amount of 12.2 and 14.9 ºBx, and for the two vinegars, in relation to total polyphenols (13.5 and 22.6 mg 100 g-1), but not for antioxidant activity (DPPH and FRAP analyses). The purpose of this study was framed in the production of vinegar as a circular economy product for small producers.
The apple is a food that serves as raw material to produce various by-products, such as vinegar. To carry out this transformation, different fermentations are carried out. Some organoleptic properties of vinegar, such as color, are given by both oxidation in alcoholic fermentation and acetification. Vinegar also contains bioactive compounds of high nutritional value, such as vitamins, phenolic compounds and organic acids. In this work, the differences in the physical- chemical and antioxidant properties between vinager obtained from two types of apple (Malus domestica B.), Granny Smith and Fuji varieties, and a commercial vinegar were determined. In addition, it was studied whether its preparation was economically efficient. The results obtained showed significant differences between the two varieties in the soluble solids, in the freshly ground apple, with an amount of 12.2 and 14.9 ºBx, and for the two vinegars, in relation to total polyphenols (13.5 and 22.6 mg 100 g-1), but not for antioxidant activity (DPPH and FRAP analyses). The purpose of this study was framed in the production of vinegar as a circular economy product for small producers.
Description
Memoria para optar al Título de Ingeniera Agrónoma
Keywords
Ácido acético, Fermentación, Antioxidantes