Actividad biológica y composición química en extractos de Cucurbita ecuadorensis H.C. Cutler & Whitaker
Fecha
2019
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Facultad de Ciencias Naturales. Universidad de Guayaquil
Resumen
En el presente trabajo se realizó el tamizaje fitoquímico, se cuantificaron los contenidos de fenoles y flavonoides totales, se evaluaron la actividad antioxidante y actividad antibacteriana contra Escherichia coli, Pseudomonas aeruginosa, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis subsp. spizizenii y Listeria monocytogenes, de los extractos etanólicos y clorofórmicos de los frutos y hojas de Cucurbita ecuadorensis H.C. Cutler & Whitaker, una especie endémica de los bosques secos de la costa de Ecuador. Además, se cuantificaron los contenidos totales de carbohidratos, lípidos y proteínas en el mesocarpio del fruto de esta especie. Los metabolitos secundarios presentes en todos los extractos evaluados de C. ecuadorensis, fueron alcaloides, flavonoides, taninos, triterpenos, esteroles y cumarinas, mientras que las quinonas, antraquinonas y saponinas estuvieron ausentes. El mesocarpio del fruto de esta especie presentó contenidos de 9.19 ± 0.25 g de carbohidratos totales/ 100 g de peso seco, 14.90 ± 0.30 g de lípidos totales/ 100 g de peso seco y 3.39 ± 0.08 g de proteínas totales/ 100 g de peso seco, respectivamente. El mayor contenido fenólico fue para el extracto etanólico de los frutos con 20.82 ± 0.87 mg de GAE /g de extracto seco. El mayor contenido de flavonoides totales fue para el extracto etanólico de los frutos con 134.36 ± 0.34 mg de CE/ g de extracto seco. El extracto etanólico del fruto revelo la mayor capacidad antioxidante con IC50= 1.90 mg/mL. La presencia de fenoles, flavonoides, terpenoides y cumarinas podrían contribuir a dicha actividad. Todos los extractos evaluados de esta especie, no presentaron actividad antibacteriana contra Escherichia coli, Pseudomonas aeruginosa, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis subsp. spizizenii y Listeria monocytogenes. Estos resultados revelaron información importante sobre la capacidad de eliminar radicales libres y el elevado contenido de carbohidratos, lípidos y proteínas que poseen los frutos de Cucurbita ecuadorensis, por lo tanto, se los puede considerar como un suplemento nutricional con un potencial antioxidante natural. Este trabajo podría considerarse como el primer registro sobre el tamizaje fitoquímico, contenidos totales de carbohidratos, lípidos y proteínas, el contenido de fenoles y flavonoides, la actividad antioxidante y actividad antibacteriana de Cucurbita ecuadorensis.
In the present work, phytochemical screening was performed, total phenol and flavonoid contents were quantified, antioxidant activity and antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis subsp. spizizenii and Listeria monocytogenes, in the ethanolic and chloroform extracts of the fruits and leaves of Cucurbita ecuadorensis H.C. Cutler & Whitaker, an endemic species of the dry forests of the coast of Ecuador. In addition, the total carbohydrate, lipid and protein contents were quantified in the mesocarp of fruits of this species. The secondary metabolites present in all evaluated extracts of C. ecuadorensis, were alkaloids, flavonoids, tannins, triterpenes, sterols and coumarins; while quinones, anthraquinones and saponins were absent. The mesocarp of fruits presented contents of 9.19 ± 0.25 g of total carbohydrates/ 100 g of dry weight, 14.90 ± 0.30 g of total lipids/ 100 g of dry weight and 3.39 ± 0.08 g of total proteins/ 100 g of weight dry, respectively. The highest phenolic content was for the ethanolic extract of fruits with 20.82 ± 0.87 mg GAE/ g dry extract. The highest content of total flavonoids was for the ethanolic extract of fruits with 134.36 ± 0.34 mg CE/ g dry extract. The ethanolic extract of fruits revealed the highest antioxidant capacity with IC50 = 1.90 mg/ mL. The presence of phenols, flavonoids, terpenoids and coumarins could contribute to this activity. All evaluated extracts of this species did not present antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis subsp. spizizenii and Listeria monocytogenes. These results revealed important information the ability to eliminate free radicals and the high total carbohydrate lipids and proteins that the fruits of Cucurbita ecuadorensis contain. Those could be regarded as a nutritional supplement with a natural antioxidant potential. This work could be considered as the first record of phytochemical screening, the total contents of carbohydrates, lipids and proteins, the total contents of phenols and flavonoids, the antioxidant activity and antibacterial activity of Cucurbita ecuadorensis
In the present work, phytochemical screening was performed, total phenol and flavonoid contents were quantified, antioxidant activity and antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis subsp. spizizenii and Listeria monocytogenes, in the ethanolic and chloroform extracts of the fruits and leaves of Cucurbita ecuadorensis H.C. Cutler & Whitaker, an endemic species of the dry forests of the coast of Ecuador. In addition, the total carbohydrate, lipid and protein contents were quantified in the mesocarp of fruits of this species. The secondary metabolites present in all evaluated extracts of C. ecuadorensis, were alkaloids, flavonoids, tannins, triterpenes, sterols and coumarins; while quinones, anthraquinones and saponins were absent. The mesocarp of fruits presented contents of 9.19 ± 0.25 g of total carbohydrates/ 100 g of dry weight, 14.90 ± 0.30 g of total lipids/ 100 g of dry weight and 3.39 ± 0.08 g of total proteins/ 100 g of weight dry, respectively. The highest phenolic content was for the ethanolic extract of fruits with 20.82 ± 0.87 mg GAE/ g dry extract. The highest content of total flavonoids was for the ethanolic extract of fruits with 134.36 ± 0.34 mg CE/ g dry extract. The ethanolic extract of fruits revealed the highest antioxidant capacity with IC50 = 1.90 mg/ mL. The presence of phenols, flavonoids, terpenoids and coumarins could contribute to this activity. All evaluated extracts of this species did not present antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis subsp. spizizenii and Listeria monocytogenes. These results revealed important information the ability to eliminate free radicals and the high total carbohydrate lipids and proteins that the fruits of Cucurbita ecuadorensis contain. Those could be regarded as a nutritional supplement with a natural antioxidant potential. This work could be considered as the first record of phytochemical screening, the total contents of carbohydrates, lipids and proteins, the total contents of phenols and flavonoids, the antioxidant activity and antibacterial activity of Cucurbita ecuadorensis
Descripción
PDF
Palabras clave
ACTIVIDAD ANTIOXIDANTE, ACTIVIDAD ANTIBACTERIANA, CUCURBITA ECUADORENSIS, TAMIZAJE FITOQUIMICO