EXTRACTO ACUOSO DE HOJAS DE GUANÁBANA ( Annona muricata L.) Y SU EFECTO EN LA ELABORACIÓN DE UN NÉCTAR.

Abstract

In the present research work, the effect of the aqueous extract of soursop leaves in the elaboration of a nectar was evaluated, obtaining three concentrations (1: 5, 1:10, 1:15) of aqueous extract at which total phenols were determined by the Folin-Ciocalteu method obtaining values of T1 = 12.91 mg EGA / 100g T2 = 6.22 mg EGA / 100g and in T3 = 3.63 mg EGA / 100g; and Antioxidant Capacity T1 = 4.17μmol ET / 100g, T2 = 2.45 μmol ET / 100g and in T3 = 1.78μmol ET / 100g by the ABTS method. For the production of the nectar, the water was replaced by the aqueous extract in different percentages (60%, 70% and 80%), making 3 repetitions for each treatment. Subsequently, a sensory panel was performed with 30 untrained tasters using a 9-point hedonic scale where the attributes aroma, flavor, color and general appearance were evaluated. To determine the best treatment, a completely randomized unifactorial design was applied, where it was determined that there were significant differences between the flavor and color attributes, determining the T3 as the best treatment for presenting aqueous extract of dehydrated soursop leaves in its formulation. Physicochemical analyzes were carried out for the best treatment, obtaining the following values of vitamin C <0.5mg / 100, acidity 0.67%, pH 4, ºBrix 13, total phenols 27.02 mg EGA / 100g, antioxidant activity 7.92 μmol ET / 100g and viscosity 11.42 CPS, concluding that the aqueous extract of dehydrated soursop leaves does influence the physicochemical characteristics of the nectar.