Aproximación a la caracterización de compuestos funcionales en diferentes variedades de clementinas

espanolLa importancia del consumo de citricos para la salud es debida fundamentalmente a la presencia de distintos compuestos bioactivos como la vitamina C y la fibra. Dentro de los citricos, las clementinas destacan por su agradable sabor debido a un adecuado equilibrio entre azucares solubles y acidos organicos. En el presente trabajo, como parte del programa de caracterizacion nutricional y genetica de clementinas, se plantea una primera aproximacion al conocimiento del contenido de compuestos bioactivos responsables de la funcionalidad fisiologica y organoleptica de tres variedades de clementinas (Basol, Clemenrubi y Clemensoon), en dos estados de maduracion diferente, recolectadas durante la campana de otono-invierno 2012. Se ha determinado el contenido de vitamina C (acido ascorbico y dehidroascorbico) y otros acidos organicos por HPLC-UV, asi como los contenidos de azucares solubles (fructosa, glucosa y sacarosa) por HPLC-RI, y fibra (soluble e insoluble AOAC). Las clementinas destacan por su contenido de fibra (2,26 g/100 g, destacando la fraccion soluble), ya que el consumo de 100 g permite cubrir el 6,8 % de la cantidad diaria recomendada para adultos (25 g/dia). Las clementinas estudiadas destacan por presentar un elevado contenido de vitamina C (94,70 a 101,015 mg/100 g) principalmente en forma de AA(alrededor de un 97% del total), forma con mayor potencial antioxidante que permite cubrir las necesidades diarias de vitamina C de un adulto (80 mg) con la ingesta de 100 g de producto. Respecto a los compuestos responsables de las propiedades organolepticas (ratio dulzor/acidez), la sacarosa fue el azucar soluble mayoritario (2,60 a 5,44 mg/100g, 64% del total de azucares solubles), y el acido citrico fue el principal acido organico (498 – 580 mg/100g), seguido por isocitrico (124 – 142 mg/100g), succinico (127 – 186 mg/100g), oxalico (45 – 48 mg/100g) y malico (35 – 47 mg/100g) entre otros. Se observo que la maduracion induce un aumento del contenido de vitamina C (especialmente AA) y de azucares solubles (principalmente sacarosa), y una disminucion del contenido de acido citrico en todas las muestras estudiadas. EnglishCitrus fruits consumption is important in health promotion mainly due the presence of various bioactive compounds such as vitamin C (mainly ascorbic acid, AA) and fiber (especially soluble fiber). Within citrus fruits, clementines stand out for its pleasant taste due to a proper balance between soluble sugars and organic acids. In the present work, as a part of a nutritional and genetic characterization program of clementines, a first approach to characterize the content of bioactive compounds responsible for sensory and physiological functionality of 3 varieties of clementines (Basol, Clemenrubi and Clemensoon), in two stages of maturation collected during the autumn-winter season 2012 have been performed. In this sense, the content of vitamin C (ascorbic acid and dehydroascorbic) and other organic acids by HPLC-UV, soluble sugars (fructose, glucose and sucrose) by HPLC-RI and fiber (soluble and insoluble) by AOAC method has been evaluated. Clementine varieties considered in this study are a good source of fiber (2.38 g/100g, mainly soluble fiber), since the consumption of 100g covered 6.8% of the recommended daily allowance for adults (25 g per day in adults). The nutritional importance of clementines is mainly due to its high content of vitamins as vitamin C (94.70 to 101.015 mg/100g) mainly in the AA form (around 97% of total), with antioxidant potential, covering the recommended daily intake of vitamin C for an adult (80 mg AA) with the intake of 100 g. Regarding the compounds responsible for the organoleptic properties (balance sweetness / acid), sucrose was the major soluble sugar in all samples tested (2.60 to 5.44 mg/100 g, 64% of total soluble sugars), and citric acid was the main organic acid (498 to 580 mg/100g, Rubi and Basol respectively) followed by the isocitric (124 to 142 mg/100g), succinic (127 to 186 mg/100g), oxalic acid (45 to 48 mg/100g) and malic 35 to 47 mg/100g) between others. In relation to the influence of ripening stage, clementines showed an increase in vitamin C content (especially AA) and soluble sugars (mostly as sucrose), whereas citric acid content reduced throughout ripening process.