Compuestos funcionales de pulpa de tamarindo (Tamarindus indica L.)
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Date
2018
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Universidad Nacional de Trujillo
Abstract
Los compuestos funcionales de la pulpa de Tamarindus Inidica L. son los responsables de muchos beneficios para las personas que lo consumen debido a la acción ya sea de manera individual o de manera asociada entre compuestos. Esta fruta tropical es muy apreciada por la pulpa de la fruta ya que tiene sabor característico acido dulce debido a una combinación de altos contenidos de ácido tartárico y azucares reductores. La pulpa se usa para condimentar alimentos, en salsas, en jugos se usa como ingrediente principal y en bebidas. En su composición tiene alto contenido de proteína, Carbohidratos, minerales; vitaminas B, los contenidos de vitamina C. Además, presenta distintos tipos de ácidos orgánicos libres entre los que están: el ácido tartárico, cítrico y málico. También se han identificado sales de tartrato, ácido potásico y carotenos en menor cantidad; se atribuye al tamarindo algunas propiedades curativas debido a la presencia de polifenoles como: n-Hexano, ácido eicosanoico, b-sitosterol, octacosanil, 21-acidooxobenico, y pinitol y antioxidantes fenólicos para proantocianinas. T. indicus incluye.
ABSTRACT The functional compounds of the pulp of Tamarindus Inidica L. are responsible for many benefits for people who consume it due to the action either individually or in an associated manner between compounds. This tropical fruit is very appreciated for the pulp of the fruit since it has characteristic sweet acid flavor due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used to flavor food, in sauces, in juices it is used as a main ingredient and in beverages. In its composition has high content of protein, carbohydrates, minerals; Vitamin B, the contents of vitamin C. In addition, it presents different types of free organic acids among which are: tartaric, citric and malic acid. Tartrate salts, potassium acid and carotenes have also been identified in smaller quantities; Tamarind is attributed some curative properties due to the presence of polyphenols such as n-Hexane, eicosanoic acid, bsitosterol, octacosanil, 21-acidooxobenic, and pinitol and phenolic antioxidants for proanthocyanins. T. indicus includes.
ABSTRACT The functional compounds of the pulp of Tamarindus Inidica L. are responsible for many benefits for people who consume it due to the action either individually or in an associated manner between compounds. This tropical fruit is very appreciated for the pulp of the fruit since it has characteristic sweet acid flavor due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used to flavor food, in sauces, in juices it is used as a main ingredient and in beverages. In its composition has high content of protein, carbohydrates, minerals; Vitamin B, the contents of vitamin C. In addition, it presents different types of free organic acids among which are: tartaric, citric and malic acid. Tartrate salts, potassium acid and carotenes have also been identified in smaller quantities; Tamarind is attributed some curative properties due to the presence of polyphenols such as n-Hexane, eicosanoic acid, bsitosterol, octacosanil, 21-acidooxobenic, and pinitol and phenolic antioxidants for proanthocyanins. T. indicus includes.
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Keywords
Tamarindo Funcional, Bioactívo, Orgánico, Polifenol