Polyphenols of chuchuhuazo (Maytenus macrocarpa bark) as antioxidant and preservative in fresh sausage.

Graduate student in agro-industrial engineering. Amazon State University, Km. 2 1⁄2, vía Puyo a Tena (Paso Lateral). Tel. 032-888-118 / 032-889-118. Postal Code: 160150. Puyo, Ecuador. Professors-Researchers. Amazon State University, Km. 2 1⁄2, vía Puyo a Tena (Paso Lateral). Tel. 032-888-118 / 032-889-118. Postal Code: 160150. Puyo, Ecuador. Researching technician. Amazon State University, Km. 2 1⁄2, vía Puyo a Tena (Paso Lateral). Tel. 032-888-118 / 032-889-118. Postal Code: 160150. Puyo, Ecuador.


Introduction
In the search for a healthy lifestyle, there are determining factors that lead to functional diets investigation, in such a way that they help in the prevention and cure of diseases. The food study acquires great importance, given the high chronic diseases incidence (Reyes and Atalah 2006). As part of the functional diet, natural foods are used and new methods arise in the processing and elaboration of innovative and functional products, through the use of raw materials from the Amazon region in Ecuador.
In view that meat plays an important role in the human being diet, due to the large amount of proteins, minerals and vitamins it contains, its demand is high and new meat processing methods are being developed, emphasizing in a chemical substances decrease used during the processes for conservation (Yausin & Llallico, 2007).
Taking into account, as a main point, the health of the consumer, they are intended to replace the chemical preservatives, used in the process of making sausages, by natural substances, because the consumer looks for products that contain less chemical additives and more natural products, that are innovative with affordable costs that contribute to the health care.
Chuchuhuazo polyphenols (Maytenus macrocarpa) as alternative to improve the quality of the sausages, replacing the chemical preservatives with natural antioxidants without altering the physical-chemical, organoleptic and bromatological properties of the meat product (Quiñones, 2012).
Antioxidants have different action mechanisms, some prevent the formation of free radicals or reactive oxygen species (prevention system), others inhibit the action of free radicals and others favor the repair and reconstruction of damaged biological structures (system repair); the two antioxidant groups, as they are traditionally known, are the primary antioxidants and secondary antioxidants (Armenteros et al., 2012).
The present work analyze the effect of the addition of three polyphenols percentages of chuchuhuazo (Maytenus macrocarpa) in the bromatological and antioxidant characteristics of pork sausage.

Materials and methods.
Location and duration of the experiment.

Evaluation of the bromatological features.
The evaluation of the bromatological characteristics of the sausage were protein (Cruz, 2017), ash (AOAC, 1995), fat (Cobos et al., 2014) and humidity (Navarro, 2007) and they were carried out, in order to determine the nutritional value of the meat food.

Extraction of polyphenols from the bark of chuchuhuazo (Maytenus macrocarpa).
The polyphenolic extracts were obtained by ultrasound extraction methods. Antioxidant activity spectrophotometric determination.

Results and Discussion.
Bromatological analyzes.
The sausage nutrient contents are shown in table 2. An increase in protein content, total fat, sodium, dry mater and total carbohydrates was observed in the treatment with 0.6% polyphenolic extract. In the same way, the contents of total fat, sodium, dry matter and total carbohydrates in 0.4% of extract are higher.
The values of the sausage bromatological analysis stored during 10 days were similarity that exists in the INEN 1338-2012 standard (Navarro, 2007).      that demonstrated the feasibility of the food as a functional, nutritious and alternative for the human being.
The use of these polyphenols, as antioxidants in meat products, has shown a considerable increase in the preservation and nutritional value in the meat sausage. This makes it a relevant, effective alternative for the processing of healthy, nutritious foods with positive organoleptic characteristics before the human sight and taste of the consumer.

Conclusions
The pork sausage with the addition of Maytenus macrocarpa polyphenols showed antioxidant activity and favorable conservation characteristics for quality according to the analysis of antioxidant activity according to Folin, Frap and Abts. After 10 days of storage showed nutritional values and a favorable antioxidant activity and protein content in a 22.23 g/100 g during that period of time.