Palabras clave
selenio
garbanzo
compuestos bioactivos
hidrólisis enzimática
Cómo citar
Resumen
El objetivo de este estudio fue evaluar el efecto de la germinación en presencia de selenito de sodio y la hidrólisis enzimática (pepsina + pancreatina) sobre el contenido y la bioaccesibilidad de compuestos nutracéuticos en garbanzo Desi rojo subutilizado. El garbanzo rojo se germinó sin (germinado) y con selenio (2 mg selenito de sodio/100 g; selenizado) por 5 días a 24 °C/80% humedad relativa. Las muestras se hidrolizaron con pepsina 2h + pancreatina 2h y se tomaron alícuotas a diferentes tiempos. Las muestras hidrolizadas y sin hidrolizar se les determinó el perfil de proteínas, proteína soluble (PS), compuestos fenólicos totales (CFT) y potencial antioxidante. El garbanzo selenizado acumuló más del 90 % de selenio. La hidrólisis enzimática de garbanzo germinado y selenizado incrementó (400%) PS, (15 veces) CFT y (2 veces) potencial antioxidante comparado con su contraparte sin hidrolizar. A pesar de que no se encontró un efecto en los nutracéuticos por la biofortificación con selenio. Nuestros resultados muestran que la combinación de la germinación con hidrólisis enzimática genera ingredientes funcionales con potencial para el tratamiento de enfermedades relacionadas con el estrés oxidativo.
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
Derechos de autor 2026 A. Keila Milán Noris, Esmeralda Mascareño-Montoya, Evelia M. Milán-Noris, Eslim S. Sandoval-Sicairos, Álvaro Montoya-Rodríguez, Daniela Guardado-Félix (Autor/a)