Impacto de los métodos de cocción en la actividad antioxidante y el ácido ascórbico del jalapeño
Palabras clave:
Compuesto bioactivo, efectos de la cocción, eliminación del radical DPPH, valor nutricional, vitamina C.Resumen
Los chiles jalapeños son ampliamente consumidos debido a su sabor distintivo y valor nutricional. Conocidos por su contenido significativo de ácido ascórbico y compuestos antioxidantes, han atraído el interés científico. En este estudio, investigamos cómo el procesamiento térmico (hervido, vapor, salteado y asado) afecta la actividad antioxidante y el contenido de ácido ascórbico de estos chiles. Se utilizaron tiempos de cocción de 5, 10 y 15 minutos, y las muestras se analizaron por triplicado. La actividad antioxidante se evaluó mediante el ensayo de eliminación de radicales DPPH, con absorbancia medida a 517 nm, en espectrofotómetro UV-Vis; el contenido de ácido ascórbico se determinó por titulación con 2,6-diclorofenolindofenol (DCPIP). El contenido de ácido ascórbico de los jalapeños crudos fue de 48.40 mg/100 g, el cual se modificó con los métodos de cocción: el hervido, después de 15 minutos, redujo el ácido ascórbico a 14.82 mg/100 g; la cocción al vapor a 15.67 mg/100 g; el salteado registró 26.71 mg/100 g, y el asado 33.59 mg/100 g. Para la actividad antioxidante, medida como porcentaje de eliminación de DPPH, las muestras crudas mostraron 76.21 %. Este porcentaje se redujo a 28.42 y 30.38 %, después del hervido y del cocinar al vapor, respectivamente, mientras que el salteado y el asado se incrementó a 52.18 y 61.74 %, respectivamente. Estos resultados indican que el procesamiento térmico afecta la calidad funcional de los chiles jalapeños. El método de asado resulta adecuado para preservar la actividad antioxidante y el contenido de ácido ascórbico de los jalapeños.
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