Características bromatológicas y capacidad antioxidante del macerado de pisco con Citrus sinensis L Osbeck Var. Huando.
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Date
2025
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Universidad Nacional de Trujillo
Abstract
La siguiente investigación evaluó las características bromatológicas y la capacidad antioxidante del macerado de pisco con Citrus sinensis (L) Osbeck Var. Huando. Se elaboraron diferentes macerados con concentraciones de naranja de 25%, 50%, 75%, 100% y 125%, los cuales fueron analizados a nivel sensorial, fisicoquímico y antioxidante. Los resultados de la evaluación sensorial con 140 participantes mostraron que el macerado tuvo alta aceptación en color, sabor, olor y aspecto, destacando las concentraciones al 75% y 100%. En el análisis fisicoquímico, el pH se mantuvo alrededor de 4,4, el grado alcohólico osciló entre 42,5° y 33°GL, y el contenido de vitamina C estuvo entre 1,17 y 1,34 mg/100 mL. La capacidad antioxidante se midió mediante el método DPPH*, obteniendo valores de IC50 entre 0,485 y 0,9 mg/mL, siendo el macerado al 25% el que presentó mayor actividad antioxidante, aunque menor que el ácido ascórbico (IC50 = 0,2079 mg/mL). Se concluye que el macerado de pisco con Citrus sinensis var. huando posee un potencial antioxidante y puede ser una fuente de vitamina C, además de ser una opción innovadora en la industria de bebidas alcohólicas.
ABSTRACT The following research evaluated the bromatological characteristics and antioxidant capacity of the pisco maceration with Citrus sinensis (L) Osbeck Var. huando. Different macerations were made with orange concentrations of 25%, 50%, 75%, 100% and 125%, which were analyzed at the sensorial, physicochemical and antioxidant levels. The results of the sensorial evaluation with 140 participants showed that the maceration had a high acceptance in color, flavor, smell and appearance, highlighting the concentrations at 75% and 100%. In the physicochemical analysis, the pH remained around 4,4, the alcohol content ranged between 42,5° and 33°GL, and the vitamin C content was between 1,17 and 1,34 mg/100 mL. Antioxidant capacity was measured using the DPPH* method, obtaining IC50 values between 0,485 and 0,9 mg/mL, with the 25% maceration presenting the highest antioxidant activity, although lower than ascorbic acid (IC50 = 0,2079 mg/mL). It is concluded that the pisco maceration with Citrus sinensis var. huando has antioxidant potential and can be a source of vitamin C, as well as being an innovative option in the alcoholic beverage industry.
ABSTRACT The following research evaluated the bromatological characteristics and antioxidant capacity of the pisco maceration with Citrus sinensis (L) Osbeck Var. huando. Different macerations were made with orange concentrations of 25%, 50%, 75%, 100% and 125%, which were analyzed at the sensorial, physicochemical and antioxidant levels. The results of the sensorial evaluation with 140 participants showed that the maceration had a high acceptance in color, flavor, smell and appearance, highlighting the concentrations at 75% and 100%. In the physicochemical analysis, the pH remained around 4,4, the alcohol content ranged between 42,5° and 33°GL, and the vitamin C content was between 1,17 and 1,34 mg/100 mL. Antioxidant capacity was measured using the DPPH* method, obtaining IC50 values between 0,485 and 0,9 mg/mL, with the 25% maceration presenting the highest antioxidant activity, although lower than ascorbic acid (IC50 = 0,2079 mg/mL). It is concluded that the pisco maceration with Citrus sinensis var. huando has antioxidant potential and can be a source of vitamin C, as well as being an innovative option in the alcoholic beverage industry.
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Keywords
Citrus sinensis (L)Osbeck Var. DPPH*. capacidad antioxidante