Fenólicos totales y capacidad antioxidante de gel de Aloe barbadensis Miller pasteurizado y su efecto anti-hiperglucémico en ratas Wistar diabéticas
Total phenolics compounds and antioxidant capacity of pasteurized Aloe barbadensis Miller gel and its antihyperglycemic effect in diabetic Wistar rats
DOI:
https://doi.org/10.54167/tch.v17i1.1168Palabras clave:
Aloe vera, fenólicos totales, capacidad antioxidante, pasteurización, efecto anti-hiperglucémicoResumen
A nivel mundial hay 537 millones de pacientes diabéticos y 14.1 millones en México. Se ha reportado que el Aloe barbadensis Miller, comúnmente conocido como Aloe vera (AV), presenta propiedades anti-hiperglucemiantes y éste contiene compuestos fenólicos. En el presente estudio se evaluó el contenido fenólico (FC), la capacidad antioxidante (AC) y el efecto anti-hiperglucémico (HE) del AV en ratas diabéticas, utilizando muestras con diferentes tratamientos de pasteurización (65, 75 y 85 °C por 15 y 25 min). En los resultados de AC, en dos de los métodos (ABTS y SDS-MFA), los tratamientos con las tres temperaturas y 25 min fueron los menos afectados por la pasteurización. En una curva de tolerancia a la glucosa con ratas sanas, el Aloe vera pasteurizado (PA) a 75 °C durante 25 min, produjo el mayor HE en comparación con el gel de Aloe vera fresco (FAG). Por otro lado, un tratamiento de 21 días con ratas diabéticas, tratadas con FAG y PA a 75 °C durante 25 min; los niveles de glucosa con tratamiento de PA disminuyó por debajo del grupo control diabético y del tratado con FAG. Por lo tanto, el PA mostró un mayor HE que el FAG y dicho efecto pudiera estar relacionado con una mayor biodisponibilidad de los compuestos bioactivos producida por la temperatura de 75 °C.
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