MÉTODOS DE CARACTERIZACIÓN DE FLAVONOIDES EN LA GRANADA (PUNICA GRANATUM): UNA REVISIÓN
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Agroindustria, análisis químico, fectos fisiológicos, fisiología vegetalResumen
La granada es un alimento ampliamente consumido en el mundo, debido a sus características nutricionales y a que contiene una elevada cantidad de polifenoles que le confieren una gran actividad antioxidante y debido a su capacidad para transferir electrones a agentes oxidantes aporta efectos beneficiosos en la salud humana entre los que se encuentran sus propiedades anticancerígenas, antidiabéticas, antiinflamatorias, antihipertensión, antifibróticas, antienvejecimiento y cardiovasculares. Estos compuestos se pueden extraer de múltiples formas y estos métodos de extracción se suelen clasificar en dos grupos: convencionales (extracción Soxhlet, maceración e hidrodestilación) y no convencionales (extracciones asistidas por ultrasonido, microondas y presión), sin embargo, el método seleccionado dependerá del uso que se le dará al extracto. Una vez obtenidos los extractos, los flavonoides se pueden caracterizar estructuralmente. Este procedimiento analítico dependerá del interés del análisis que incluye técnicas cromatográficas (cromatografía de gases, cromatografía en capa fina y cromatografía líquida de alta eficiencia) y espectrofotométricas (espectroscopia UV-Vis, espectroscopia de masas, espectroscopia de resonancia magnética nuclear, entre otras).
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