Cuantificación de polifenoles totales presentes en Hibiscus sabdariffa y formulación de mermeladas
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Date
2023
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Universidad Nacional de Trujillo
Abstract
El objetivo de este trabajo de investigación fue determinar la cantidad de polifenoles totales presentes en el colorante de la flor de Hibiscus sabdariffa y formular una mermelada. La extracción del colorante se realizó por el método de percolación y la cuantificación de los polifenoles totales fue realizado por el método espectrofotométrico, además se formuló mermeladas considerando tres concentraciones de colorante (0,5%; 0,75% y 1%). Se obtuvo como resultado lo siguiente: Polifenoles totales presentes fueron de 36,83 miligramos por cada mililitro de extracto y mermeladas a diferentes concentraciones de colorante. Se concluye que se encontró polifenoles totales en el colorante extraído de la flor de Hibiscus sabdariffa en una concentración de 36,83mg/ml expresado en acido gálico y que la mejor formulación de mermelada fue con 1% de colorante ya que mantuvo una coloración más intensa.
ABSTRACT The objective of this research work was to determine the amount of total polyphenols present in the dye of the Hibiscus sabdariffa flower and to formulate a jam. The extraction of the dye was carried out by the percolation method and the quantification of the total polyphenols was carried out by the spectrophotometric method, in addition, jams were formulated considering three concentrations of dye (0.5%; 0.75% and 1%). The following was obtained as a result: Total polyphenols present were 36.83 milligrams for each milliliter of extract and jams at different concentrations of dye. It is concluded that total polyphenols were found in the colorant extracted from the Hibiscus sabdariffa flower in a concentration of 36.83mg/ml expressed in gallic acid and that the best jam formulation was with 1% colorant since it maintained a more intense coloration.
ABSTRACT The objective of this research work was to determine the amount of total polyphenols present in the dye of the Hibiscus sabdariffa flower and to formulate a jam. The extraction of the dye was carried out by the percolation method and the quantification of the total polyphenols was carried out by the spectrophotometric method, in addition, jams were formulated considering three concentrations of dye (0.5%; 0.75% and 1%). The following was obtained as a result: Total polyphenols present were 36.83 milligrams for each milliliter of extract and jams at different concentrations of dye. It is concluded that total polyphenols were found in the colorant extracted from the Hibiscus sabdariffa flower in a concentration of 36.83mg/ml expressed in gallic acid and that the best jam formulation was with 1% colorant since it maintained a more intense coloration.
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Keywords
Hibiscus sabdariffa. Colorante. Polifenoles totales. Mermelada.