Extracción mecánica de la Torta de Guachanzo (Caryodendron orinocense Karst) y su caracterización de proteínas y polifenoles.

Abstract

The present investigation was about the mechanical extraction, the protein and polyphenol characterization and the protein digestion from the guachanzo (Caryodendron orinocense Karst) cake. In the BIO-PROPEPTI functional food laboratory of the Food Engineering and Science Faculty of Universidad Técnica de Ambato. The nuts were collected in the parish of Union Milagreña, Orellana province. Two types of mechanical extractions were applied: cold and hot using 800 g of dried nuts; 486.78 g of cake were gotten. The cake was degreased using chloroform (1: 10 w/v) (cake/CHCl3 ) shaking constantly for 12 hours. The flour was mixed with water (1:10) and pH 6.0. Then it went to the freezer for 24 hours. The two phases were separated and frozen at -84 o C for lyophilisation. The dried sample yield against the extraction method, protein profile using SDS-PAGE electrophoresis, protein and polyphenol antioxidant activity in particular protein gastric digestion in vitro, was analyzed. The extraction results change depending on the extraction method. The electrophoresis analysis showed 7S globulins (molecular weight of 97 kDa), 11S acids globulin (molecular weight of 47 kDa) and 2S albumins (molecular weight of 14 kDa). The protein showed an important antioxidant activity corresponding to the cold and hot extraction method results at pH6.0 obtaining 56.18 uMTrolox/g and at pH 5.0, 52.06 uMTrolox/g respectively. However, the supernatant polyphenol antioxidant activity was not determined due to the appropriate reactive for the analysis was not available. We recommend to carry out the supernatant antioxidant activity, since it has an important antioxidant activity corresponding to the polyphenols. In the gastric digestion the proteins are digestible, that is, the protein are subjected to the hydrolytic process and the simulated physiological conditions.