Determinación de polifenoles totales y actividad antioxidante del extracto metanólico de tres variedades de pimientos (Capsicum anuum)
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2020
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
Las hortalizas son una fuente importante de nutrientes que pueden auxiliar al individuo con una diversidad de metabolitos secundarios que tienen la capacidad de ejercer diversas funciones en el organismo, entre ellos podemos mencionar los antioxidantes, que captan los radicales libres de oxígeno, habitualmente solo se aprovecha la parte comestible de la misma es el caso del exocarpio o (cáscara), se descarta el pedúnculo, la placenta y las semillas, estas últimas son una gran fuente de residuos orgánicos. El pimiento (Capsicum anuum) es una hortaliza sembrada y consumida en el Ecuador debido a que posee una diversidad de nutrientes que son muy beneficiosos para el ser humano. El presente trabajo de investigación se diseñó para determinar la cantidad de compuestos fenólicos totales y actividad antioxidantes del extracto metanólico de tres variedades de pimientos (Capsicum anuum). El contenido de polifenoles totales presentes en el extracto metanólico fue determinado mediante el ensayo Folin-Ciocalteu, y la actividad antioxidante fue analizada utilizando el método de DPPH (2,2-difenil-1-picrilhidrazilo). Los resultados de este estudio mostraron que la cáscara del pimiento Capsicum. Anuum para los compuestas fenólicos fueron los siguientes el pimiento verde con un valor de 1,71 %, el pimiento amarillo con un valor de 2,83 % y el pimiento rojo con 2.10 %, y en su actividad antioxidante se obtuvo una capacidad de captación de radicales libres (DPPH), el pimiento verde con un valor de IC50 21,71 mg/ml, el pimiento amarillo IC50 44,82 mg/ml y el pimiento rojo IC50 3.98 mg/ml.
The Vegetables are an important source of nutrients that can help the individual with a variety of secondary metabolites that have the ability to perform various functions in the body, among them we can mention antioxidants, which capture free oxygen radicals, usually only used the edible part of it is the case of the exocarp or (shell), the peduncle, the placenta and the seeds are discarded, the latter are a great source of organic waste. The pepper (Capsicum anuum) is a vegetable grown and consumed in Ecuador because it has a diversity of nutrients that are very beneficial for humans. The present research work was designed to determine the amount of total phenolic compounds and antioxidant activity of the methanolic extract of three varieties of peppers (Capsicum anuum). The content of total polyphenols present in the methanolic extract was determined by the Folin-Ciocalteu test, and the antioxidant activity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results of this study showed that pepper peel. Capsicum Anuum for the phenolic compounds were the following the green pepper with a value of 1.71%, the yellow pepper with a value of 2.83% and the red pepper with 2.10%, and in its antioxidant activity an uptake capacity was obtained of free radicals (DPPH), the green pepper with an IC50 value of 21.71 mg / ml, the yellow pepper IC50 44.82 mg / ml and the red pepper IC50 3.98 mg / ml.
The Vegetables are an important source of nutrients that can help the individual with a variety of secondary metabolites that have the ability to perform various functions in the body, among them we can mention antioxidants, which capture free oxygen radicals, usually only used the edible part of it is the case of the exocarp or (shell), the peduncle, the placenta and the seeds are discarded, the latter are a great source of organic waste. The pepper (Capsicum anuum) is a vegetable grown and consumed in Ecuador because it has a diversity of nutrients that are very beneficial for humans. The present research work was designed to determine the amount of total phenolic compounds and antioxidant activity of the methanolic extract of three varieties of peppers (Capsicum anuum). The content of total polyphenols present in the methanolic extract was determined by the Folin-Ciocalteu test, and the antioxidant activity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results of this study showed that pepper peel. Capsicum Anuum for the phenolic compounds were the following the green pepper with a value of 1.71%, the yellow pepper with a value of 2.83% and the red pepper with 2.10%, and in its antioxidant activity an uptake capacity was obtained of free radicals (DPPH), the green pepper with an IC50 value of 21.71 mg / ml, the yellow pepper IC50 44.82 mg / ml and the red pepper IC50 3.98 mg / ml.
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CAPSICUM ANNUUM ( PIMIENTOS), ACTIVIDAD ANTIOXIDANTE, MÉTODO DPPH, POLIFENOLES TOTALES