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Ugni Molinae Turcz

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Ugni Molinae Turcz Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA DOMESTICACIÓN DE ESPECIES NATIVAS UNA HERRAMIENTA DE TRANSFORMACIÓN AGRÍCOLA. CASO MURTILLA (Ugni molinae Turcz). Temuco, 27 de octubre de 2016 VISIÓN ESTRATÉGICA (año 1996) Presentación Institucional TRANSFORMAR ESTE FRUTO SILVESTRE, EN Instituto deUN BERRY AMPLIAMENTE CULTIVADO Y InvestigacionesCONSUMIDO; CON BASE CIENTÍFICA Y AgropecuariasTECNOLÓGICA - INIA DESARROLLADA EN CHILE Y POR CHILENOS Proyectos: Fondecyt, FDI de Corfo, Fondef FIA PROCESO DE VALORIZACIÓN DE LA MURTILLA Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA Fuente : Torralbo y Seguel 2013 Antes del año 1996 Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA RECOLECCIÓN DE FRUTOS SILVESTRE, VENTA EN FERIAS LOCALES Y ELABORACIÓN DE PRODUCTOS ARTESANALES EL PUNTO DE PARTIDA… Variabilidad genética Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA BANCO DE GERMOPLASMA 136 ACCESIONES CONSERVADAS EN CONDICIONES DE CAMPO, INVERNADERO E IN VITRO EN INIA CARILLANCA SEGUEL, et. al . 1999. Antecedentes fenológicos y reproductivos de Ugni molinae Turcz. (Myrtaceae). Revista Phyton 65,13-21 SEGUEL et al. .2000. Colecta y caracterización molecular de germoplasma de murta (Ugni molinae Turcz.) en Chile. Revista Agro Sur 28 (2): 32-41. CARACTERIZACION AGRONÓMICA Tabla de descriptores, fenológicos , agronómicos Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA CARACTERIZACIÓN QUIMICA Y MOLECULAR Evaluación Presentación Calorías Institucional Agua Instituto de Proteína Investigaciones Lípidos Agropecuarias - INIA Cenizas Carbohidratos Sólidos Solubles VARIABILIDAD GENÉTICA E INTEGRIDAD GENÉTICA DE LA COLECCIÓN Y LINEAS AVANZADAS. CARACTERÍSTICAS NUTRICIONALES DEL FRUTO COMPUESTO CANTIDAD Unidad Presentación Calorías 75 Kcal/100 g Institucional Agua 77,2 g/100 g p.c. Instituto de Proteína 0,7 g/100 g p.c. Investigaciones Lípidos 0,3 g/100 g p.c. Agropecuarias - INIA Cenizas 0,6 g/100 g p.c. Carbohidratos 19,4 g/100 g p.c. Sólidos Solubles 16,7 Promedio de ºBrix colección INIA Obtenidos de “Tabla de composición química de alimentos chilenos”. Facultad de Ciencias Químicas y Farmacéuticas Departamento de Ciencias de los Alimentos y, Tecnología Química, Universidad de Chile. Dr. Herman Schmidt-Hebbel, Dra. Q.F. Irma Pennacchiotti M., Dra. Q.F. Lilia Masson S.,Dra. Q.F. Maria Angélica Mella R. Valores en base a 100g de parte comestible (p.c.) TORRES, ANDREA; SEGUEL, IVETTE; CONTRERAS GUILLERMO; CASTRO MERCEDES. 1999: Caracterización físico química de frutos de frutos de murta (Ugni molinae Turcz.) Revista Agricultura Técnica 59 (4): 260-270 ESTUDIOS DE PROPIEDADES FUNCIONALES Y ALIMENTARIAS DE FRUTO Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA CARACTERÍSTICAS FUNCIONALES Ítem VALOR Unidad Capacidad antioxidante 10.770a µmol ET/100 g p.f. (ORAC) Presentación Fibra cruda 1,8b g/100g p.c.Institucional Fibra insoluble 17,7e g/100 g m.s. Instituto de c VitaminaInvestigaciones C 65,38 mg/100 g AntocianinasAgropecuarias - INIA 0,64d g/100 g p.f. a. http://portalantioxidantes.com/orac-base-de-datos-actividad-antioxidante-y-contenido-de-polifenoles-totales-en-frutas/ b. http://mazinger.sisib.uchile.cl/repositorio/lb/ciencias_quimicas_y_farmaceuticas/schmidth03/parte02/tabla%20cont.12.html c. Resumen de resultados provenientes del análisis químico realizado a los frutos de murtilla de la colección de INIA Carillanca: http://www.murtillachile.cl/index.php?option=com_content&view=article&id=45&Itemid=64 d. Contenido de antioxidantes de berries nativos e introducidos cultivados en Chile http://bibliotecadigital.innovacionagraria.cl/gsdl/collect/publicac/index/assoc/HASH0151.dir/51%2526%2523095%253BLibro%252 6%2523095%253BBerriesNativos.pdf e. Contenido de fibra dietaria en berries nativos e introducidos cultivados en Chile http://bibliotecadigital.innovacionagraria.cl/gsdl/collect/publicac/index/assoc/HASH0151.dir/51%2526%2523095%253BLibro%252 6%2523095%253BBerriesNativos.pdf p.f.: peso fresco m.s.: materia seca antocianinas expresadas en equivalentes de malvidina 3-glucosido. POLIFENOLES Y ACTIVIDAD ANTIOXIDANTE DE FRUTOS DE MURTILLA Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA Murtilla Ugni molinae Turcz. Maqui Aristotelia chilensis (Mol.) Calafate Stuntz Berberis microphylla POLIFENOLES Y ACTIVIDAD ANTIOXIDANTE DE FRUTOS DE MURTILLA Presentación Institucional Fruta Antocianinas Flavonoles Contenido de Actividad (μmol/g p.f.) (μmol/g p.f.) polifenoles totales antioxidante Instituto de (Índice de Folin- (Trolox equivalente, Ciocalteu) μmol/g p.f.) Investigaciones CalafateAgropecuarias 17,81 ± 0,98 -a INIA0,16 ± 0,01 a 87 ± 9 a 74,5 ± 15,9 a Maqui 17,88 ± 1,15 a 0,12 ± 0,01 a 97 ± 10 a 88,1 ± 21,5 a Murtilla 0,21 ± 1,08 b 0,29 ± 0,01 b 32 ± 4 b 11,7 ± 2,3 b Diferencias significativas (α < 0,05) por ANOVA (Ruiz et al., J. Agric. Food Chem. 58: 6081–6089, 2010) ANTIOXIDANTES POLIFENÓLICOS Polifenoles totales ORAC (mg AGE/100g p.f.) (μmolTE/100g p.f.) Presentación Fruta USDA, 2010 INTA, 2011 USDA, 2010 INTA, 2011 Institucional Murtilla 863 10.770 MaquiInstituto de 1.664 19.850 CalafateInvestigaciones 1.201 25.662 Sauco 1950 14.697 GrosellaAgropecuarias - INIA517 3.332 Arándano silvestre 429 9.621 Chokeberry 2010 16.062 Acai, polvo de fruta con 1390 10.2700 pulpa y cascara Noni 51 800 Goji berry (wolfberry) 3.290 Mora 477 671 5.905 9.043 Arándano (Var. Elliot) 311 529 4.669 8.869 Frambuesa 414 380 5.065 6.903 3000 2500 a c e s a i 2000 r e t a m ACTIVIDAD ANTIOXIDANTE GENOTIPOS BANCO DE GERMOPLASMA g 1500 0 0 1 / E T 1000 Instituto de l o Investigaciones m μ Método DPPH Temporada 2011 500 Agropecuarias 0 SP -1 -2 -2 -1 -1 -2 -1 -1 -2 -5 -3 -1 -1 -2 -1 -1 -1 -4 -1 -2 9 8 3 4 9 9 7 2 5 1 1 8 8 2 9 5 3 4 1 4 2 2 2 1 2 2 1 1 1 2 3 2 1 -INIA2 2 1 3 3 Genotipo - INIA -2014 RP -INIA Presentación Institucional ACTIVIDAD ANTIOXIDANTE SEGÚN ANALISIS ORAC Presentación ORAC (ET: Equivalente Trolox) es la prueba adoptada por el Institucional Ministerio de Agricultura de los E.E.U.U. (USDA) para medir la potencia en antioxidantes de los alimentos. Instituto de Los valores ORAC informados para la murtilla por el Instituto de Nutrición y Investigaciones Tecnología de los Alimentos (INTA Chile). Agropecuarias Genotipo/ - INIA Polifenoles totales ORAC Variedades (mg AGE/ 100 g (μmol ET/ 100 g fruta fresca) fruta fresca) Red Pearl INIA 834 11.811 South Pearl 793 9.734 INIA INIA 22-1 883 9.922 INIA 14-4 1.020 12.456 ACTIVIDAD ANTIOXIDANTE ORAC MURTILLA VS. OTROS FRUTOS Presentación 30.000 Institucional 25.662 25.000 Instituto de 19.850 20.000 18.549 Investigaciones 17.881 15.000 13.073 Agropecuarias - INIA 10.770 10.000 9.043 8.756 8.379 7.127 6.903 6.771 6.579 5.000 0 Fuente INTA U. de Chile http://portalantioxidantes.com/ ESTUDIOS DE PROPIEDADES FISICAS Y REOLOGICAS Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA Presentación PROGRAMA DE ALIMENTOS FUNCIONALESInstitucional Instituto de FONDEF-CONICYT Investigaciones AgropecuariasPROYECTO - INIA FONDEF AF10I1007 Deshidratados de murtilla (Ugni molinae Turcz) como ingredientes funcionales de elevada calidad para la prevención y protección cardiovascular MÉTODOS DE DESHIDRATADO POR CONVECCIÓN CON AIRE Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA Genotipo 14-4 (5% b.h.) Contenido de polifenoles totales: 1.111 mg AGE/100 g o 1.182 mg AGE/100 g m.s. Actividad antioxidante por ORAC: 8.776 μmol ET /100 g o 9.325 μmol ET /100 g m.s. Genotipo 23-2 (7,2% b.h.) Contenido de polifenoles totales: 1.874 mg AGE/100 g o 1.912 mg AGE/100 g m.s. Actividad antioxidante por ORAC : 15.494 μmol ET /100 g o 15.810 μmol ET /100 g m.s. METODO DE DESHIDRATADOS CON MICROONDAS AL VACÍO Presentación Institucional Instituto de Investigaciones Agropecuarias - INIA Genotipo 14-4 (5% b.h.) Contenido de polifenoles totales: 2.551 mg AGE/100 g o 2.714 mg AGE/100 g m.s. Actividad antioxidante por ORAC: 22.154 μmol ET/100 g o 23.568 μmol ET/100 g m COMPUESTOS EN FRUTOS DE MURTILLA DESHIDRATADOS Compound RT (min) m/z SimilarityPresentación (%) % area Mandelic acid genotipo6.997 179(100) 14 73(83)- 147(28)4 (5% 180(15) 45(15)b.h 75(11).) 77(11) 93 3,28 Propanoic acid 8.375 73(100) 75(86) 145(42) 45(16) 43(11) 74(10) 81Institucional 0,32 Malonic acid, 2,3,5,6-Tetrakis-O-lactone 8.953 73(100) 217(60) 147(16) 45(15) 75(14) 218(12) 87 1,42 n.i 73(100) 217(41) 147(15) 204(15) 45(13) 117(12) D-Xylose 9.427 83 0,56 Instituto de 191(10) 73(100) 281(56) 458(46) 459(19) 443(18) 45(15) Gallic acid 10.020 93 6,68 Investigaciones 282(14) 73(100) 75(82) 117(74) 43(43) 132(38) 313(34) Palmitic acid 10.450 94 3,46 129(31) Agropecuarias - INIA 73(100) 43(30) 41(40) 55(55) 67(25) 75(88) 117(64) Oleic acid 11.584 95 2,82 129(45) 145(30) 339(43) 217(100) 73(91) 218(48) 129(47) 91(34) 162(31) Glucofuranose 12.224 80 4,62 39(27) 204(26) D- Glucopyranoside n.i 13.084 73(100) 204(91) 91(87) 217(24) 147(21) 205(19) 81 2,78 Arabitol n.i 13.811 73(100) 103(28) 147(21) 205(18) 217(29) 307(11) 74 6,98 Ribitol n.i 13.999 73(100) 204(25) 103(21) 217(20) 75(18) 193(18) 80 0,86 D-Mannose n.i 14.380 73(99) 191(40) 147(22) 204(100) 205(20) 217(17) 75 8,18 Glucose n.i 14.540 73(100) 147(23) 191(45) 204(95) 205(19) 84 5,21 D-Turanose 14.913 73(100) 217(34) 361(30) 103(24) 129(23) 437(12) 84 3,67 Epicatechin 17.616 368(100) 73(56) 355(46) 369(34) 650(23) 370(16) 95 22,88 Quercetin 20.766 575(100) 576(48) 73(43) 577(27) 647(17) 487(17) 82 2,22 Extracto etanólico 49,5% (v/v) a 30 °C, separación por SPE para eliminación de azúcares del extracto, separación e identificación por cromatografía gaseosa unida a espectrometría de masa (GC-MS).
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