Digestibilidad de polifenoles en frutos de maqui silvestre, Aristotelia Chilensis (Mol.) Stunz, en distintos estados de madurez y en tres localidades
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Date
2025
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Universidad de Concepción
Abstract
El interés por alimentos saludables y su rol en la prevención de enfermedades destaca la importancia de los antioxidantes, como los polifenoles. En este contexto, el maqui (Aristotelia chilensis), es notable por su alta concentración de estos compuestos bioactivos. Este estudio evaluó la digestibilidad (DG) y biodisponibilidad (BD) de los polifenoles del maqui en tres estados de madurez y tres localidades mediante pruebas in vitro. Los resultados mostraron que: la localidad no afectó la DG de las antocianinas totales, pero sí influyó en la DG de los flavonoles totales, en cambio, sí tuvo un efecto en la BD de las antocianinas totales, pero no en la de los flavonoles totales. La BD de las antocianinas y de los flavonoles en la mayoría de los casos aumentaron con la madurez del fruto, aunque este incremento no fue significativo en la BD de flavonoles. Los compuestos más digeribles fueron la delfinidina 3,5-diglucosido (antocianina) y los derivados de quercetina (flavonoles), mientras que la antocianina más biodisponible fue la delfinidina 3,5-diglucosido, sin diferencias entre flavonoles. En general, los resultados indican que la DG y BD del maqui aumenta con la madurez del fruto y que la localidad puede o no influir en la DG y BD de sus polifenoles, dependiendo del compuesto evaluado.
The interest in healthy foods and their role in disease prevention highlights the importance of antioxidants, such as polyphenols. In this context, maqui (Aristotelia chilensis) stands out for its high concentration of these bioactive compounds. This study evaluated the digestibility (DG) and bioavailability (BD) of maqui polyphenols at three maturity stages and from three different locations using in vitro tests. The results showed that: Location did not affect the DG of total anthocyanins but did influence the DG of total flavonols; however, it did have an effect on the BD of total anthocyanins but not on total flavonols. The BD of anthocyanins and flavonols generally increased with fruit maturity, although this increase was not significant for flavonols. The most digestible compounds were delphinidin-3,5-diglucoside (anthocyanin) and quercetin derivatives (flavonols), while the most bioavailable anthocyanin was delphinidin-3,5-diglucoside, with no significant differences among flavonols. Overall, the results indicate that the DG and BD of maqui increase with fruit maturity and that location may or may not influence the DG and BD of its polyphenols, depending on the compound evaluated.
The interest in healthy foods and their role in disease prevention highlights the importance of antioxidants, such as polyphenols. In this context, maqui (Aristotelia chilensis) stands out for its high concentration of these bioactive compounds. This study evaluated the digestibility (DG) and bioavailability (BD) of maqui polyphenols at three maturity stages and from three different locations using in vitro tests. The results showed that: Location did not affect the DG of total anthocyanins but did influence the DG of total flavonols; however, it did have an effect on the BD of total anthocyanins but not on total flavonols. The BD of anthocyanins and flavonols generally increased with fruit maturity, although this increase was not significant for flavonols. The most digestible compounds were delphinidin-3,5-diglucoside (anthocyanin) and quercetin derivatives (flavonols), while the most bioavailable anthocyanin was delphinidin-3,5-diglucoside, with no significant differences among flavonols. Overall, the results indicate that the DG and BD of maqui increase with fruit maturity and that location may or may not influence the DG and BD of its polyphenols, depending on the compound evaluated.
Description
Tesis presentada para optar al título de Ingeniero Agrónomo
Keywords
Antioxidantes, Antocianinas, Flavonoides, Polifenoles