Determinación de antioxidantes en alimentos funcionales
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2023-06-06
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Jaén: Universidad de Jaén
Resumen
En los últimos años la demanda de alimentos funcionales por parte de los consumidores ha experimentado un aumento exponencial debido a que estos, además de su contenido en nutrientes, aportan beneficios añadidos para la salud humana. En este Trabajo Fin de Grado se ha estudiado en concreto el tomate, alimento muy apreciado y demandado y que por su alto contenido en compuestos bioactivos puede ser considerado como un alimento funcional natural. Se ha realizado un estudio de su composición, tanto nutricional como en compuestos bioactivos, así como de las propiedades fisiológicas de estos últimos. Por otra parte, se han revisado las técnicas utilizadas habitualmente para la extracción de estos compuestos del tomate y las metodologías empleadas para la determinación de su actividad antioxidante. Finalmente, se han estudiado algunas de las aplicaciones del tomate en industrias tales como la alimentaria, farmacéutica y cosmética, que ponen de manifiesto su carácter de alimento funcional.
In recent years, the demand for functional foods by consumers has experienced an exponential increase because these, in addition to their nutrient content, provide added benefits for human health. In this Final Degree Project, tomato has been specifically studied, a highly appreciated and demanded food and which, due to its high content of bioactive compounds, can be considered a natural functional food. A study of its composition, nutrient and bioactive compounds, as well as the physiological properties of the latter, was conducted. Furthermore, the techniques commonly used to extract these compounds from the tomato and the methodologies used to determine their antioxidant activity were examined. Finally, some applications of tomato in industries such as food, pharmaceuticals and cosmetics have been studied, which shows its nature as a functional food.
In recent years, the demand for functional foods by consumers has experienced an exponential increase because these, in addition to their nutrient content, provide added benefits for human health. In this Final Degree Project, tomato has been specifically studied, a highly appreciated and demanded food and which, due to its high content of bioactive compounds, can be considered a natural functional food. A study of its composition, nutrient and bioactive compounds, as well as the physiological properties of the latter, was conducted. Furthermore, the techniques commonly used to extract these compounds from the tomato and the methodologies used to determine their antioxidant activity were examined. Finally, some applications of tomato in industries such as food, pharmaceuticals and cosmetics have been studied, which shows its nature as a functional food.