Contenido de ácido ascórbico, polifenolestotales y actividad antioxidante en capsulas de harina de cáscara del fruto de Camu camu (Myrciaria dubia hbk), bajo dos tipos de almacenamiento

Abstract

The stability of ascorbic acid content, total polyphenols and antioxidant activity in Camu camu fruit peel flour capsules was evaluated under two types of storage: refrigerated and ambient. The analytical determinations were carried out by instrumental methods, using spectrophotometric methods. The results showed that the camu camu peel flour capsule at the beginning of the research contained: Ascorbic acid 5.128 ± 0.051 g/100g; total polyphenols: 17.040 ± 0.071 gEAG/100g and an antioxidant activity (IC50 against DPPH radical): 0.550 ± 0.013 mM TEAC/100g. The stability stored at refrigeration temperature for ascorbic acid was: k = 0.0054 1/day; D = 426.40 days; t1/2 = 128.36 days; for total polyphenols: k = 0.0035 1/day; D = 657.88 days; t1/2 = 198.04 days; for antioxidant activity: k = 0.0058 1/day; D = 397.00 days; t1/2 = 119.51 days. While that stored at room temperature, for ascorbic acid was: k = 0.0087 1/day; D = 264.66 days; t1/2 = 79.67 days; for total polyphenols: k = 0.0046 1/day; D = 500.56 days; t1/2 = 150.68 days. For antioxidant activity: k = 0.0099 1/day; D = 232.58 days; t1/2 = 70.01 days. Being the best the one stored at refrigeration temperature, decreasing the antioxidant capacity to 0.276 ± 0.003 mM TEAC/100 g of sample at 119.51 days of storage.