Estudio de polifenoles y variables de control en la fermentación de la jaca (Artocarpus heterophyllus).

Abstract

He scientific name of the species known as jackfruit in Spanish-speaking countries is A. heterophyllus, and it is considered a very versatile food, since it provides nutrients such as sodium, potassium, iron, vitamin B6, calcium, zinc, and also has antioxidant properties. The objective of this research was to study the stability of the polyphenol content present in the jack fruit (arthrocarpus heterophyllus) during the main operations of the wine-making process, for which the polyphenol content was evaluated using the Folin-Ciocalteu method in the different phases of the fermentation process.