Cambios en la concentración de ácido fítico, fósforo libre y hierro soluble durante la fermentación de repollo blanco y repollo chino Article Swipe

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Franco Sosa , Emilio Rogelio Marguet , Marisol Vallejo ·

YOU? · · 2022 · Open Access · · DOI: https://doi.org/10.21931/rb/2022.07.02.3

Se estudió la evolución de la concentración de ácido fítico, fósforo libre y hierro soluble durante la fermentación de repollo blanco y repollo chino. En ambos casos, la máxima población de bacterias ácido lácticas se logró a los cinco días del proceso y luego disminuyó continuamente hasta el final. El pH inicial del repollo blanco y repollo chino fue de 6,1 y durante los primeros cinco días disminuyó a 3,7 y 4,3 respectivamente, luego permanecieron estables hasta los 30 días. En el repollo blanco, la concentración de ácido fítico disminuyó y el fósforo libre se incrementó durante los primeros cinco días, después no se detectaron cambios significativos. En el repollo chino, la degradación del ácido fítico se observó durante los primeros 15 días, mientras que el fósforo libre aumentó hasta el final del proceso. Ambos vegetales mostraron una concentración inicial de hierro comparable, luego, se observó un incremento hasta el final del proceso, siendo este fenómeno más notable en el repollo chino. Los resultados obtenidos sugieren que la degradación del ácido fítico producida durante la fermentación por la actividad de fitasas vegetales y bacterianas, no sólo origina la liberación de fósforo libre, sino que mejora la bioaccesibilidad del hierro. Palabras claves. biodisponibilidad de nutrientes, fermentación espontánea, Brassica

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Chemistry Humanities Horticulture Philosophy Biology

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Type: article
Language: es
Landing Page: https://doi.org/10.21931/rb/2022.07.02.3
PDF: https://www.revistabionatura.com/files/2022.07.02.3.pdf
OA Status: diamond
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DOI: https://doi.org/10.21931/rb/2022.07.02.3

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Title: Cambios en la concentración de ácido fítico, fósforo libre y hierro soluble durante la fermentación de repollo blanco y repollo chino

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Type: article

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Language: es

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Publication year: 2022

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Publication date: 2022-05-10

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Authors: Franco Sosa, Emilio Rogelio Marguet, Marisol Vallejo

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Landing page: https://doi.org/10.21931/rb/2022.07.02.3

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Concepts: Chemistry, Humanities, Horticulture, Philosophy, Biology

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