Efecto de la modificación química dual en la actividad antioxidante del complejo almidón-quercetina

Marco Antonio Estrada Jasso; Juan Pablo Hernández-Uribe; Víctor Hugo Paniagua-López; Gabriela Medina Pérez; Armando Zepeda Bastida; Luisa Monserrat  García Vázquez

doi:10.29057/icap.v12iEspecial.15420

Autores/as

Marco Antonio Estrada Jasso Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0000-7992-780X
Juan Pablo Hernández-Uribe Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-2759-1192
Víctor Hugo Paniagua-López Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0003-5292-0845
Gabriela Medina Pérez Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8673-941X
Armando Zepeda Bastida Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-0572-5206
Luisa Monserrat García Vázquez Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-4600-7446

DOI:

https://doi.org/10.29057/icap.v12iEspecial.15420

Palabras clave:

Modificación dual, Almidón, Polifenol

Resumen

El almidón, ampliamente utilizado en la industria alimentaria, tiene limitaciones que pueden superarse mediante modificaciones físicas, enzimáticas y químicas. El objetivo de ésta investigación fue evaluar la modificación dual del almidón de malanga para mejorar su funcionalidad y capacidad de estabilizar la quercetina. Se realizó una coprecipitación de almidón de malanga modificado químicamente y quercetina para realizar un. Se evaluó la capacidad antioxidante mediante pruebas de eliminación de radicales libres (DPPH). Los resultados muestran que el almidón sin modificación presentó una mayor actividad antioxidante que los modificados, lo que sugiere que las modificaciones pueden mejorar la estabilidad y biodisponibilidad de la quercetina. Se propone explorar procesos más sostenibles y efectivos para potenciar las propiedades de estos complejos y evaluar las interacciones moleculares involucradas.

Descargas

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Biografía del autor/a

Luisa Monserrat García Vázquez , Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo

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