Actividade Antioxidante en Carne de Tenreiros Alimentados con Bagazo de Uva

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Publicado 01-02-2019

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Laura Rubio
Universidade de Santiago de Compostela
España
https://orcid.org/0000-0002-2100-1550
Juan Pablo Lamas
Universidade de Santiago de Compostela
España
https://orcid.org/0000-0002-6104-4037
Carmen García-Jares
Universidade de Santiago de Compostela
España
https://orcid.org/0000-0002-2233-6512
Marta Lores
Universidade de Santiago de Compostela
España
https://orcid.org/0000-0001-7683-8342
No 14 (2018), Artigos orixinais
DOI https://doi.org/10.15304/rr.id5779
Recibido: 30-01-2019 Publicado: 01-02-2019
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Resumo

Os subprodutos de elaboración do viño conteñen valiosos compostos bioactivos, entre os que destacan os polifenois. Os efectos beneficiosos destes compostos atribúense, entre outras, á súa actividade antioxidante. Por esta razón, estúdase o efecto potencial dunha dieta enriquecida en polifenois nas características da carne de tenreiros alimentados con bagazo de uva como complemento ou suplemento na súa alimentación. Proponse unha extracción rápida de seis polifenois individuais de carne crúa de tenreiro, previamente identificados e seleccionados como marcadores no bagazo. O procedemento baséase na extracción simultánea automatizada mediante líquidos presurizados (PLE) seguida de cromatografía líquida de alta eficacia con detección UV-Vis cun sistema de díodos (HPLC-DAD) para a identificación dos polifenois e a análise cuantitativo. Nos extractos obtidos determínanse o índice de polifenois totais (IPT) e a actividade antioxidante (AA). Debido á complexidade da mostra, os resultados máis sobresaíntes deste traballo son os relacionados coa avaliación da actividade antioxidante dos extractos. Tras a correspondente análise estatística do conxunto de datos obtidos, pode observarse que resulta mellor incluír unha combinación de bagazo na dieta dos animais dada a mellora observada nos índices antioxidantes medidos, e  en consecuencia, tamén nas propiedades da carne e na súa conservación.

Palabras chave

Residuos vitivinícolas · Compostos polifenólicos · Extracción con Líquidos Presurizados (PLE) · Índices espectrofotométricos · Matriz complexa
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