Actividade Antioxidante en Carne de Tenreiros Alimentados con Bagazo de Uva

  1. Rubio, Laura 1
  2. Lamas, Juan Pablo 1
  3. García-Jares, Carmen 1
  4. Lores, Marta 1
  1. 1 Universidade de Santiago de Compostela
Revista:
Recursos rurais: revista oficial do Instituto de Biodiversidade Agraria e Desenvolvemento Rural ( IBADER )

ISSN: 1885-5547

Ano de publicación: 2018

Número: 14

Páxinas: 15-22

Tipo: Artigo

Outras publicacións en: Recursos rurais: revista oficial do Instituto de Biodiversidade Agraria e Desenvolvemento Rural ( IBADER )

Resumo

Os subprodutos de elaboración do viño conteñen valiosos compostos bioactivos, entre os que destacan os polifenois. Os efectos beneficiosos destes compostos atribúense, entre outras, á súa actividade antioxidante. Por esta razón, estúdase o efecto potencial dunha dieta enriquecida en polifenois nas características da carne de tenreiros alimentados con bagazo de uva como complemento ou suplemento na súa alimentación. Proponse unha extracción rápida de seis polifenois individuais de carne crúa de tenreiro, previamente identificados e seleccionados como marcadores no bagazo. O procedemento baséase na extracción simultánea automatizada mediante líquidos presurizados (PLE) seguida de cromatografía líquida de alta eficacia con detección UV-Vis cun sistema de díodos (HPLC-DAD) para a identificación dos polifenois e a análise cuantitativo. Nos extractos obtidos determínanse o índice de polifenois totais (IPT) e a actividade antioxidante (AA). Debido á complexidade da mostra, os resultados máis sobresaíntes deste traballo son os relacionados coa avaliación da actividade antioxidante dos extractos. Tras a correspondente análise estatística do conxunto de datos obtidos, pode observarse que resulta mellor incluír unha combinación de bagazo na dieta dos animais dada a mellora observada nos índices antioxidantes medidos, e  en consecuencia, tamén nas propiedades da carne e na súa conservación.

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