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Universidad Autónoma De Nuevo León Facultad De Agronomía

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Universidad Autónoma De Nuevo León Facultad De Agronomía UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN FACULTAD DE AGRONOMÍA TESIS CARACTERIZACIÓN DEL CONTENIDO NUTRICIONAL, COMPUESTOS POLIFENÓLICOS Y CAPACIDAD ANTIOXIDANTE DE MAÍCES PIGMENTADOS (Zea mays L.) NATIVOS DEL SUR DE NUEVO LEÓN PRESENTA PABLO ALAN RODRÍGUEZ SALINAS PARA OBTENER EL GRADO DE DOCTOR EN CIENCIAS AGRÍCOLAS NOVIEMBRE, 2019 UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN FACULTAD DE AGRONOMÍA TESIS CARACTERIZACIÓN DEL CONTENIDO NUTRICIONAL, COMPUESTOS POLIFENÓLICOS Y CAPACIDAD ANTIOXIDANTE DE MAÍCES PIGMENTADOS (Zea mays L.) NATIVOS DEL SUR DE NUEVO LEÓN PRESENTA PABLO ALAN RODRÍGUEZ SALINAS PARA OBTENER EL GRADO DE DOCTOR EN CIENCIAS AGRÍCOLAS GENERAL ESCOBEDO, NUEVO LEÓN, MÉXICO NOVIEMBRE, 2019 ESTA TESIS FUE REVISADA Y APROBADA POR EL COMITÉ PARTICULAR COMO REQUISITO PARCIAL PARA OBTENER EL GRADO DE DOCTOR EN CIENCIAS AGRÍCOLAS COMITÉ PARTICULAR DEDICATORIA A mi esposa, Angélica A. Benavides Rodríguez e hijos Pablo Rafael Rodríguez Benavides e Izabela Zoe Rodríguez Benavides por su apoyo durante esta etapa de mi vida. A mis padres, Pablo Rodríguez Velázquez y Rosamaría Salinas Benavides por formarme como persona y por su ejemplo de honestidad y trabajo. A mis hermanos y sus familias, Rosa María Rodríguez Salinas, Juan Pablo Rodríguez Salinas y Diana Navarro. A mis compañeros de generación y maestros por todos los momentos vividos en el aula de clase. AGRADECIMIENTOS Quiero expresar mi más sincero agradecimiento al Dr. Guillermo Niño Medina y al Dr. Francisco Zavala García por su ayuda, valiosos consejos y valiosa aportación para la realización de este trabajo. A la Dra. Vania Urías Orona, Dra. Dolores Muy Rangel y Dr. José Basilio Heredia por formar parte del Comité de Tesis y por sus valiosas sugerencias en la revisión del presente trabajo. Al Consejo Nacional de Ciencia y Tecnología y a la Facultad de Agronomía por permitirme realizar mis estudios de posgrado. A los compañeros de Maestría y Doctorado por darme su apoyo, amistad y los gratos momentos que vivimos durante mi estancia en la facultad. A mi esposa e hijos por el apoyo y motivación para culminar con esta etapa de mi vida. ÍNDICE DE CONTENIDO ÍNDICE DE CUADROS ........................................................................................... xi ÍNDICE DE FIGURAS ........................................................................................... xiii RESUMEN ............................................................................................................. xv SUMMARY ............................................................................................................ xix 1. INTRODUCCIÓN .............................................................................................. 1 1.1. Hipótesis ................................................................................................. 5 1.1.1. Hipótesis específicas .............................................................................. 5 1.2. Objetivo general ........................................................................................... 6 1.2.1. Objetivos específicos .............................................................................. 6 2. REVISIÓN DE LITERATURA ............................................................................ 7 2.1. Compuestos polifenólicos ..................................................................... 10 2.1.1. Ruta del ácido shikímico ....................................................................... 11 2.1.2. Ruta del corismato ................................................................................ 12 2.1.3. Ruta de la fenilalanina y tirosina ........................................................... 13 2.2. Fenilpropanoides .................................................................................. 14 2.2.1. Ácidos fenólicos .................................................................................... 14 2.2.1.1. Ruta de ácidos fenólicos ................................................................ 16 2.2.1.2. Ruta de p-cumaril-CoA ................................................................... 16 2.2.1.3. Ruta de ácido clorogénico .............................................................. 17 vi 2.2.2. Flavonoides ........................................................................................... 18 2.2.2.1. Ruta de los flavonoides .................................................................. 18 2.2.3. Antocianinas ......................................................................................... 21 2.2.3.1. Color de las antocianinas ............................................................... 22 2.2.4. Taninos condensados ........................................................................... 23 2.2.4.1. Ruta metabólica de taninos condensados ...................................... 24 2.3. Extracción y cuantificación de compuestos polifenólicos ...................... 25 2.3.1. Ácidos fenólicos, flavonoides y taninos condensados .......................... 25 2.3.2. Antocianinas ......................................................................................... 27 2.4. Identificación y cuantificación de compuestos polifenólicos por HPLC . 27 2.4.1. Ácidos fenólicos, flavonoides y antocianinas (HPLC) ........................... 28 2.5. Capacidad antioxidante ........................................................................ 28 2.5.1. DPPH .................................................................................................... 29 2.5.2. ABTS..................................................................................................... 30 2.5.3. FRAP .................................................................................................... 31 2.5.4. ORAC.................................................................................................... 32 2.6. Elaboración de bebidas......................................................................... 33 2.6.1. Elaboración de bebidas a base de maíz ............................................... 34 2.6.2. Pasteurización y su efecto en la calidad nutracéutica ........................... 35 3. MATERIALES Y MÉTODOS ........................................................................... 37 3.1. Material de trabajo ................................................................................ 37 3.1.1. Incremento de la Semilla....................................................................... 37 3.1.2. Cosecha ................................................................................................ 39 3.1.3. Toma de muestras de grano ................................................................. 39 vii 3.1.3.1. Evaluación de parámetros de color ................................................ 40 3.1.3.2. Evaluación de calidad nutricional ................................................... 40 3.1.3.3. Evaluación de calidad nutracéutica ................................................ 46 3.1.3.4. Capacidad antioxidante .................................................................. 53 3.2. Bebidas de maíz blanco y morado ........................................................ 56 3.2.1. Evaluación de parámetros de color ....................................................... 57 3.2.2. Evaluación de calidad de bebidas de maíz ........................................... 57 3.2.2.1. Parámetros fisicoquímicos ............................................................. 58 3.2.2.2. Análisis microbiológicos ................................................................. 59 3.2.2.3. Evaluación de calidad nutricional ................................................... 59 3.2.2.4. Evaluación de calidad nutracéutica ................................................ 60 3.2.2.5. Evaluación de capacidad antioxidante ........................................... 61 3.2.2.6. Análisis sensorial ............................................................................ 61 3.3. Análisis estadístico ............................................................................... 61 4. RESULTADOS ................................................................................................ 63 4.1. Genotipos de maíz de color ....................................................................... 63 4.1.1. Coordenadas cromáticas del grano ...................................................... 63 4.1.2. Coordenadas cromáticas de la harina .................................................. 64 4.1.3. Calidad nutricional ................................................................................ 66 4.1.3.1. Análisis proximal ............................................................................ 66 4.1.3.2. Minerales ........................................................................................ 68 4.1.4. Calidad nutraceútica ............................................................................. 75 4.1.4.1. Compuestos polifenólicos totales ................................................... 75 4.1.4.2. Flavonoides totales ........................................................................ 75 viii 4.1.4.3. Antocianinas totales ....................................................................... 77 4.1.4.4. Taninos condensados totales ......................................................... 78 4.1.5. Análisis cromatográfico (HPLC-DAD) ................................................... 78 4.1.5.1. Compuestos polifenólicos ............................................................... 78 4.1.6. Capacidad antioxidante .......................................................................
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