Estudio de estabilidad de compuestos fenólicos en una bebida de flor de Jamaica y estevia, durante su almacenamiento.

Abstract

The consumption of functional drinks contributes to the improvement of people's health due to their multiple nutritional properties and benefits. However, the functionality of these products can be affected due to the changes generated in the essential components during the storage time, which leads to the loss of their nutritional quality and therefore their shelf life. The objective of this study is to determine the stability of phenolic compounds in a drink made from jamaica flower and stevia, during storage. The procedure is based on the use of dry and ground jamaica calyxes in which the ultrasound-assisted extraction method (UAE) was applied at 30 ºC for 30 minutes in order to enhance the extraction of its bioactive compounds. The formulation of the beverage comprises the use of jamaica calyx of 2 g/100 mL of aqueous solution and 0,5 % commercial stevia. The changes in the chemical quality of the beverage were evaluated by analyzing the concentration of total monomeric anthocyanins by the differential pH method, the content of total phenols by the Folin-Ciocalteu method and the antioxidant capacity by the 2,2-Diphenyl-1-Picrilhidrazil (DPPH) technique, in order to evaluate the stability of these metabolites of interest, In parallel, pH and soluble solids (ºBrix) were evaluated to witness possible changes. The conditions for the study of stability of the drink from flower of jamaica and stevia, were at room temperature during 35 days, in which the measurements made had a periodicity of seven days. The results obtained from the chemical evaluation were tabulated and processed using ANOVA factorial. Then, a Fisher LSD multiple range test was performed with a confidence level of 95% evaluating in this way the level of significance between each time.