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Relaciones estructura-actividad de las antocianinas del repollo rojo de la reactividad de AAPH utilizando

Claudia Lombroni¹, Lucrezia Angeli², Matteo Scampicchio²

¹University of Turin, Department of Agricultural, Forest and Food Sciences, 10095 Grugliasco (TO), Italy; Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, 39100 Bolzano (BZ), Italy.

|February 11, 2026

Resumen

Las antocianinas de la col roja muestran una potente actividad antioxidante, con estructuras específicas que mejoran la eliminación de radicales. Este estudio integra métodos cinéticos y electroquímicos para una evaluación realista de la función antioxidante en los alimentos.

Área de la Ciencia:

Química de los alimentos Química de los alimentos
La bioquímica es la bioquímica.
Química Analítica La Química Analítica es un campo de estudio de la química analítica.

Sus antecedentes:

Las antocianinas son antioxidantes polifenólicos clave que se encuentran en la col roja.
Estudios anteriores a menudo evaluaron la actividad antioxidante utilizando ensayos aislados.
La investigación limitada integra el perfil cinético y electroquímico para un análisis completo.

Objetivo del estudio:

Para evaluar la actividad antioxidante de las antocianinas del repollo rojo utilizando un enfoque de múltiples métodos.
Investigar la influencia de las características estructurales en la capacidad antioxidante.
Proporcionar una evaluación mecanicista de la función antioxidante en matrices de alimentos complejos.

Principales métodos:

HPLC-MS/MS de alta resolución para la identificación y cuantificación de antocianinas.
El ensayo cinético DPPH de flujo detenido y el ensayo de degradación iniciado por AAPH para la capacidad de limpieza de radicales.
HPLC-DAD-CAD para el perfil electroquímico (determinación del potencial de media onda).

Principales resultados:

Se identificaron y cuantificaron trece derivados de antocianinas basados en cianidina.
Cyanidin-3- ((disinapoyl) diglucosida-5-glucosida (Cy3 ((disin) diG5G) mostró la mayor tasa de degradación.
Los compuestos con potenciales de media onda más bajos (E1/2) exhibieron una mayor reactividad, con Cy3(disin) diG5G teniendo el E1/2 más bajo (+525 mV).

Conclusiones:

Las características estructurales como la acilación y la glicosilación influyen significativamente en el potencial redox de la antocianina y la cinética de degradación.
El enfoque cinético y electroquímico integrado ofrece una evaluación más mecánica y realista de la actividad antioxidante.
Los hallazgos contribuyen a comprender las relaciones estructura-actividad de los antioxidantes polifenólicos en los alimentos.

Palabras clave:

Reactividad de la AAPH.Tiene actividad antioxidante.Detección electroquímica de detección electroquímica.HPLC-HRMS/MS para el análisis de HPLC.La col roja contiene antocianinas.La relación estructura-actividad.

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