EVALUACIÓN DEL CONTENIDO DE POLIFENOLES TOTALES Y LA CAPACIDAD ANTIOXIDANTE DE LOS EXTRACTOS ETANÓLICOS DE LOS FRUTOS DE AGUAYMANTO (Physalis peruviana L.) DE DIFERENTES LUGARES DEL PERÚ

Teixeira, Bertha Jurado; Ataurima, Isabel Mercedes Aparcana; Inca, Leydi Steffani Villarreal; Llica, Eva Ramos; Cotos, María Rosario Calixto; Manrique, Paola Estefanía Hurtado; Alfaro, Katherin María del Carmen Acosta

doi:10.37761/rsqp.v82i3.58

Cited by 6 publications

(3 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is common to find a correlation between the content of and AC; however, in Ataulfo mango it has already been reported that there is no total correlation between both characteristics [5,7]. The nature and proportion of each of the phenolic compounds is also decisive in the correlation or not between TPC and AC, since certain types of TPC (chlorogenic acid, gallic acid, vinylic acid and others) exert greater AC and these could be found in different concentration in the fruits of the different municipalities as it has been reported occurs in mango fruits grown in China, as well as various varieties of fruits [17,22,23].…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Ordoñez-Guillén,

Vázquez-Ovando,

Rosas-Quijano

et al. 2023

Preprint

View full text Add to dashboard Cite

About 90% of the Ataulfo mango (Mangifera indica L.) crops in Mexico are in the south of the country. This variety has significant amounts of antioxidant compounds. All the trees come from a small group of parents, however, the possible intravarietal variations and the micro-environments where it is grown can influence the compounds that contribute to the antioxidant capacity. The objective of this study was to quantify the antioxidant compounds of Ataulfo mango fruits of trees grown in Soconusco, Chiapas, Mexico (origin denomination), as well as fruits of the parent trees. In addition, possible associations between the contents of these compounds and the micro-environmental conditions collected were sought. In total, 465 fruits from 155 trees planted in 13 municipalities (locations) were analyzed. Fruits were collected at physiological maturity and stored at 25 °C until reaching commercial maturity. The contents of total phenolic compounds (TPC), antioxidant capacity (AC by DPPH, ABTS and FRAP methods), total anthocyanins (TA) and ascorbic acid (AA) were determined. The fruits from Huehuetán, presented the highest contents of PC (0.89 mg GAE g-1); however, the highest AC was found in the fruits harvested in Frontera Hidalgo, with 128.29 µmol TE g-1 (ABTS). The fruits obtained from the parents are within the average range of total TPC and AC, without significant differences between their fruits and those cultivated. The micro-environments where the Ataulfo mango trees are grown do not have a significant effect on antioxidant compounds (TPC, AC, TA and AA) and the only variables that allow segregation by localities are relative humidity, environmental temperature and altitude.

show abstract

Section: Antioxidant Capacitymentioning

confidence: 99%

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Ordoñez-Guillén,

Vázquez-Ovando,

Rosas-Quijano

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…Recently, studies on the genetic characterization and molecular cytogenetics of fruits grown in Peru have been conducted [9,38] to understand the biological and genetic diversity of this species. However, there are only a few studies that refer to the chemical composition and nutritional and antioxidant capacity of P. peruviana cultivated in Peru [20,25]. This limited knowledge affects the production and export chain, both of the fruit and the processed foods based on this resource.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and antioxidant profile of the Physalis fruit grown in three Andean regions of Peru

2023

Rocz Panstw Zakl Hig

View full text Add to dashboard Cite

Background. Physalis peruviana L. fruit contains nutritional and bioactive compounds of immense importance to public health and represents a potential ingredient for the development of functional foods and beverages. Objective. This study aimed to determine the chemical and nutritional composition as well as the antioxidant capacity of the P. peruviana L. fruit grown in Peru in three areas of the Central Andean region. Material and methods. Proximal and physicochemical analyses and estimation of mineral content, vitamin C, total carotenoids, total polyphenols, and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl [DPPH] and 2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] assays) were performed using standardized methods. Results. The fruits were collected from three regions of the Peruvian Andes (Ancash, Cajamarca, and Cusco). The results showed that the content of potassium (306.54–327.60 mg/100 g) and iron (12.93–14.47 mg/kg) was prominent. The Physalis fruit had high levels of vitamin C (47.20–52.20 mg/100 g), total polyphenols (68.17–83.40 mg equivalents of gallic acid/100 g), and carotenoids (1.12–1.73 mg β-carotene/100 g). Higher values for antioxidant capacity were obtained with the ABTS method (896–1003.33 μmol Trolox/100 g) than with the DPPH method (290–309 μmol Trolox/100 g). Conclusions. This study confirms that the P. peruviana fruit has properties that could provide important health benefits and that it could be used for the development of functional foods and food supplement.

show abstract

“…Se disolvió en 1 L de agua destilada (31,32). La solución fue esterilizada mediante autoclave (45 minutos a 121°C) y se almacenó hasta el momento de su uso (32).…”

Section: Elaboración Del Cultivo En Medio Luria Bertaniunclassified

Sinergia entre el aceite esencial del orégano mediterráneo y el metasilicato de sodio en la prevención de la proliferación bacteriana usando Escherichia coli como organismo modelo

Otero Gallo,

Vivanco Vidal

View full text Add to dashboard Cite

Las enfermedades transmitidas por alimentos (ETAS) son un conjunto de afecciones originadas por el consumo de alimentos y agua previamente contaminados por microorganismos patógenos, siendo Escherichia coli el desencadenante más frecuente. Por ello, la industria alimentaria emplea biocidas antimicrobianos como el metasilicato de sodio (MS) para el procesamiento de ingredientes en determinadas aplicaciones de carne, evitando así la proliferación de E. coli en alimentos. No obstante, dada la alta demanda por el uso de conservantes naturales, los aceites esenciales de las plantas se han propuesto como alternativas válidas para servir como biopreservantes. Dichos aceites reaccionan con los lípidos en las membranas celulares de diversas bacterias, aumentando su permeabilidad y alterando su estructura original. Por esta razón, el objetivo de este estudio es determinar el efecto sinérgico entre aceite esencial de orégano (AEO) y el MS en la prevención de la proliferación bacteriana de Escherichia coli. Para lograr esto, se realizaron ensayos de control, individuales y de interacción entre el metasilicato de sodio y aceite esencial de orégano. Nuestro ensayo de control indicó que el medio fue óptimo, ausencia de contaminación y el solvente empleado no alteró los ensayos posteriores. Los ensayos individuales determinaron que la concentración mínima inhibitoria (MIC) del MS y del AEO fue de 0.096% y 0.09% respectivamente. Asimismo, se determinó el MIC del AEO en combinación con MS y el MIC del MS en combinación con el AEO, resultando en valores de 0.008% y 0.01%, respectivamente. Finalmente, al calcular el índice de concentración inhibitoria fraccionada (FIC), se determinó que este era menor a 0.5, lo cual indica que la combinación de ambos compuestos tiene un efecto sinérgico en la inhibición del crecimiento de E. coli.

show abstract

EVALUACIÓN DEL CONTENIDO DE POLIFENOLES TOTALES Y LA CAPACIDAD ANTIOXIDANTE DE LOS EXTRACTOS ETANÓLICOS DE LOS FRUTOS DE AGUAYMANTO (Physalis peruviana L.) DE DIFERENTES LUGARES DEL PERÚ

Cited by 6 publications

References 5 publications

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Nutritional and antioxidant profile of the Physalis fruit grown in three Andean regions of Peru

Sinergia entre el aceite esencial del orégano mediterráneo y el metasilicato de sodio en la prevención de la proliferación bacteriana usando Escherichia coli como organismo modelo

Contact Info

Product

Resources

About