Determinacion de antocianinas y capacidad antioxidante en extractos de (Muehlembeckia volcanica)
| Autor: | Josué Rodríguez Mendoza, Juan Marcos Aro Aro, Melquiades Barragán Condori, Alex Ernesto Muñoz Cáceres |
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| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Antioxidant 030309 nutrition & dietetics DPPH medicine.medical_treatment 010401 analytical chemistry 01 natural sciences High-performance liquid chromatography 0104 chemical sciences Absorbance 03 medical and health sciences chemistry.chemical_compound chemistry Polyphenol Anthocyanin medicine Trolox Food science Gallic acid |
| Zdroj: | Revista de Investigaciones Altoandinas - Journal of High Andean Research. 22:161-169 |
| ISSN: | 2313-2957 2306-8582 |
| DOI: | 10.18271/ria.2020.604 |
| Popis: | The antioxidant capacity in fruit extracts of (Muehlembeckia volcanica) has been characterized, quantified and determined for which the anthocyanin pigments were extracted with 0.01% acidified methanol HCl, filtered, concentrated, centrifuged and fed to a known volume for later analysis. In the extract the content of total anthocyanin’s (CAT) was evaluated by the differential pH method, total polyphenols (PFT) by the Folin-Ciocalteu method and its antioxidant capacity by the TEAC DPPH Method. Extracts characterized by UV-Vis spectrophotometry have maximum absorbance values at 520 nm that correspond to established anthocyanin structures, in the same way by FTIR-ATR spectroscopy strong absorption signals are observed at different vibration frequency values which correspond to anthocyanin functional groups. The HPLC chromatograms of the extract belong to anthocyanin’s delfinidine and petunidine. It was determined in extracts that the anthocyanin content is 171.85 (mg cyanidine 3-glucoside / 100g), total polyphenols 275.55 (mg gallic acid / 100 g) and its antioxidant capacity TEAC DPPH of 31.37 (µmol trolox / g). Due to its high content of CAT, PFT and antioxidant capacity, it is concluded that these fruits have high antioxidant power and can be used as a functional food. |
| Databáze: | OpenAIRE |
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