CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Estudi de la capacitat antioxidant i el contingut d’àcid ascòrbic en pebrots (Capsicum annuum L.)

Estudiant que ha llegit aquest projecte:

Tutor/a o Cotutor/a: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Estudi de la capacitat antioxidant i el contingut d’àcid ascòrbic en pebrots (Capsicum annuum L.)

Data inici oferta: 13-02-2020      Data finalització oferta: 13-10-2020

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Segon tutor/a (UPC): PUJOLA CUNILL, MONTSERRAT

Paraules clau:
ABTS, DPPH, activitat antioxidant, vitamina C, pebrot

Descripció del contingut i pla d'activitats:
En aquest treball s'avaluarà com varia la capcitat antioxidant dels pebrots conreats en hivernacle depenen dels nivells de població de nematodes (Meloidogyne incognita) en el sòl i el ús de portaempelt.
Degut al confinament el treball s'ha realitzat a nivell bibliogràfic

Overview (resum en anglès): Nowadays, consumers are very interested in knowing what they are eating and its health benefits. The antioxidant capacity of some components in food has proven to be an important property in preventing certain diseases and that is why foods rich in antioxidants are increasingly being sought. Fruits and vegetables are abundant in these compounds, especially pepper, as it has been said to contain many antioxidant properties. Ascorbic acid is one of the main antioxidants contained in pepper, making it one of the fruits and vegetables that provides the most vitamin C.
The intention of this work is to review the antioxidant capacity and the content of ascorbic acid contained in pepper (Capsicum annuum L.) by analyzing different studies already published as well as evaluating possible factors that may influence, as either by increasing or decreasing the content.
The results obtained show that the antioxidant capacity of pepper varies according to different factors, such as the variety of pepper, but also the test method used to obtain it. As for vitamin C, it has a better range of values, regardless of the different factors to which the pepper may be subjected. In conclusion, the study of the antioxidant capacity in peppers turns out to be complex and with divergent results possibly due to the great variability of the fruit itself and that it has not yet been possible to find a method that can measure the antioxidant capacity of all components with antioxidant activity at a time.


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