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Centro De Investigación En Alimentación Y Desarrollo, A.C Centro de Investigación en Alimentación y Desarrollo, A.C. EVALUACIÓN DE LOS FACTORES RESPONSABLES DE LA ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA DE LOS PROPÓLEOS CON POTENCIAL UTILIZACIÓN EN LA CONSERVACIÓN DE PRODUCTOS CÁRNICOS ________________________________________________ Por: Rey David Vargas Sánchez TESIS APROBADA POR LA COORDINACIÓN DE TECNOLOGÍA DE ALIMENTOS DE ORIGEN ANIMAL Como requisito parcial para obtener el grado de DOCTOR EN CIENCIAS Hermosillo, Sonora Enero de 2015 iii AGRADECIMIENTOS Agradezco al Consejo Nacional de Ciencia y Tecnología (CONACyT) por otorgarme el apoyo económico para la realización del presente trabajo de investigación. Agradezco al Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) por haber otorgado todos los medios necesarios para llevar a cabo mis estudios de doctorado, formando parte de su programa de posgrado e instalaciones. Agradezco a Jehová Dios, por darme vida, ser generoso conmigo y darme la paciencia y sabiduría necesaria para dejar un granito de arena en esta vida. Agradezco a mi comité de tesis, Dra. Armida Sánchez Escalante, Dr. Gastón R. Torrescano Urrutia, Dra. Belinda Vallejo Galland, Dra. Ana María Mendoza Wilson, Dra. María Cristina Peñalba Garmendia y Dra. Evelia Acedo Félix, por sus observaciones, comentarios y gran aportación académica durante mi formación profesional en cada una de las reuniones de comité, así como en la revisión de los artículos incluidos en esta tesis. Un agradecimiento muy especial a mi directora de tesis, Dra. Armida Sánchez Escalante, por su confianza, paciencia, amistad y apoyo brindado incondicionalmente durante mi formación en los posgrados de Maestría y Doctorado en Ciencias, lo cuales desarrollé en el CIAD. Y sobre todo por brindarme la oportunidad de dar un gran paso en mi vida tanto en forma personal como académica. Además, le agradezco el estar comprometida completamente con mi formación más allá de sus obligaciones como director de tesis. También, le agradezco por haberse convertido en mi ejemplo a seguir durante estos seis años por su gran calidad personal y profesional. iv Quedo muy agradecido con el Dr. Gastón R. Torrescano Urrutia, quien con su paciencia, esfuerzo, conocimientos y experiencia logró aumentar la motivación para al desarrollo de este trabajo de investigación, y sobre todo por haberme adoptado, al igual que la Dra. Armida, en el laboratorio de química y bioquímica de productos cárnicos. Por sus consejos personales y por contagiar con su carisma a cada alumno que forma y formó parte de este grupo de investigación. Al Dr. Javier Hernández Martínez, por su apoyo en una parte importante del trabajo experimental de esta investigación, durante mi estancia en su laboratorio, en la Universidad Veracruzana. A Livier Zavala Cárdenas, M.C. María Elena Sánchez Lugo, M.C. Guillermina García Sánchez, M.C. María Gisela Carvallo Ruiz, M.C. Carmen Estrada, Dra. María de Jesús Torres Llánez, M.C. Ricardo Reyes Díaz, M.C. Karla Martínez Robinson, Q.B. Alma Campa, Q.B. Rosa Amparo Nieblas Almada, M.C. Orlando Tortoledo, M.C. Luis Enrique González Siqueiros, que como parte del personal del CIAD, A.C. contribuyeron técnica y académicamente en el uso de recursos para poder llevar a cabo parte de mi trabajo de doctorado. Agradezco a los laboratorios de productos cárnicos, quimica computacional, vegetales, pesqueros, lácteos y nutrición del CIAD, por facilitarme las instalaciones, softwares computacionales y equipos necesarios para el desarrollo de mi trabajo de tesis. Al IQ José Jesús Sánchez Escalante, encargado del herbario de la UNISON, por su apoyo en la identificación de las plantas de las regiones incluidas en mi Tesis Doctoral. Así también, al laboratorio de palinología por facilitar sus instalaciones y equipos. v Agradezco a los apicultores Marcia Gracia, Joserito Cañedo, José M. Perez y Humberto Saavedra, por el apoyo brindado incondicionalmente durante la colecta de las muestras de propóleos, asi como en el uso de sus colmenas para poder realizar este trabajo de investigación. A la Lic. Laura Elizabeth García Cruz, Lic. Verónica Araiza Sánchez, Argelia Marín Pacheco, Q.B. Norma A. García Sánchez, M.E. Ana Aurora Vidal Martínez, Gerardo Reyna Cañez, Héctor Manuel Cota y Héctor Galindo Murrieta, por su apoyo en gestiones y trámites de carácter administrativo durante mis estudios de posgrado. Finalmente, agradezco a mis colegas y amigos que también buscan un sueño similar al mío, al formar parte del grupo de estudiantes de este Centro de Investigación: Hugo Enrique Ramírez, Jesús A. Salazar Leyva, Andrés Álvarez, Luis Mora, Margarita I. Ramírez, Brisa del Mar Torres, Livier Zavala, Edwin Ávila, Eduardo Montaño, Priscila Saavedra, Carolina Hernández, Priscilia Heredia, Jesús Sosa, Rafael Díaz, Rosario Gpe. Cota, Rosa E. Cota, Angélica Moreno, Ana L. Ortega, Wendy Lizárraga, Mayra Salmerón, Alejandra Chávez, Aristeo Villalobos, Keni Cota, José Alfredo Martínez, Monserrat Félix, Alonso Alexis López, Jorge Márquez, por su apoyo y gran amistad brindada. vi DEDICATORIA "Con mucho amor para mi familia: Mis padres (Armida Sánchez y Crisanto Vargas) y hermanos (Mayra Armida, Yeimi Rocío y Raúl Crisanto), quienes han sido mi más grande apoyo e inspiración" vii CONTENIDO Página APROBACIÓN…………………......……………..………………………… ii DECLARACIÓN INSTITUCIONAL………………......……………..…… iii AGRADECIMIENTOS………………………………......……………..…… iv DEDICATORIA………………………………………......……………..…… vii RESUMEN……………………………………………......……………..…… x ABSTRACT……………………………………………......……………..…… xii SINOPSIS……………………………………………......……………..…… 1 HIPÓTESIS……………………………………………………………………. 9 Objetivo General 10 Objetivos específicos 10 CAPÍTULO I……………………………………………………….………….. 11 El Propóleos: conservador potencial para la industria alimentaria (2013). Interciencia 38(10): 705-711. CAPÍTULO II…………………………………………………….…...……….. 19 Effect of propolis extract in the oxidative stability of raw bovine and porcine patties extract during chill storage. En preparación para la revista Meat Science. viii CAPÍTULO III.…………………………………………………….…………... 49 Palynological profile of Sonoran desert propolis produced in central Sonora, Mexico. En preparación para la revista Journal of Apicultural Research. CAPÍTULO IV…………………………………………………….…………... 70 Effect of pollen source on organoleptic and physicochemical properties, phenolic composition and biological activities of propolis. En preparación para la revista Food Chemistry. CAPÍTULO V.………………………………………………….…………... 99 Physicochemical characteristics and biological properties of propolis: CIE color coordinates relationship. En preparación para la revista International Journal of Food Properties. CAPÍTULO VI…………………………………………………….………….. 117 Mechanisms involved in the antioxidant and antibacterial activity of propolis (2014). Biotecnia 16(1):32-37. CAPÍTULO VII………………………………………………….…………... 124 Study of the molecular structural and chemical reactivity of pinocembrin by DFT calculations. En preparación para la revista Computational and Theoretical Chemistry. CAPÍTULO VIII…………………………………………………….………….. 149 Antioxidant mechanisms of fingerprint phenolic compounds of Sonoran propolis by M05-2X DFT method. En preparación para la revista Food Chemistry. CONCLUSIONES……………………………………………….………….. 174 ANEXOS………..……………………………………………….………….. 176 ix RESUMEN El propóleos es una sustancia compleja producida por las abejas (Apis mellifera) que contiene principalmente resinas, ceras y polen, materiales colectados de diferentes secreciones de las plantas. En las últimas décadas, el propóleos ha ganado una amplia aceptación en diferentes países. A partir del propóleos se obtienen extractos etanólicos (EEP), los cuales se caracterizan por poseer diversas propiedades biológicas, destacando su actividad antioxidante (AOX) y antimicrobiana (AMI), las cuales son dependientes de la época de colecta, origen geográfico y botánico, así como de la presencia de polifenoles. Sin embargo, existen diversos aspectos de este subproducto apícola que no se han explorado, tales como: (i) el comportamiento del EEP en productos cárnicos, (ii) la fuente botánica de los propóleos del Desierto de Sonora, (iii) la relación existente entre el origen botánico y la AOX y AMI del EEP, (iv) la relación existente entre los parámetros fisicoquímicos, organolépticos y propiedades biológicas con las coordenadas de color de muestras de propóleos en crudo y, (v) a través de métodos computacionales (Teoría de Funcionales de la Densidad) estudiar las propiedades estructurales, de potencial y reactividad química, así como los mecanismos de inhibición de radicales libres (HAT, SPLET y SET-PT) involucrados en la AOX de los compuestos polifenólicos. Por lo anterior, el objetivo general de este trabajo de investigación fue caracterizar física, química, fisicoquímica, organoléptica, biológica y botánicamente los propóleos, para establecer su potencial aplicación en productos cárnicos. Los resultados demostraron el potencial del EEP como ingrediente conservador en productos cárnicos durante su almacenamiento en refrigeración; además de encontrarse que las principales fuentes botánicas de los propóleos del Desierto de Sonora son "Mimosa distachya, var. laxiflora" conocida como Uña de gato y "Prosopis velutina" conocida como Mezquite. El origen botánico, las características fisicoquímicas y organolépticas del propóleos están altamente correlacionados con sus propiedades biológicas. Los compuestos identificados x del EEP fueron ácido gálico, ácido cinámico, ácido p-cumárico, naringenina, quercetina, luteolina, kaempferol, apigenina, pinocembrina, pinobanksina
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