Evaluación del contenido de ácido ascórbico en pimiento rojo y amarillo (Capsicum annuum) en Ecuador.
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2021
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
El consumo de Vitamina C, durante los años ha bajado considerablemente, constituyendo un problema para la salud, el objetivo del presente trabajo se diseñó para evaluar el contenido de ácido ascórbico presente en pimiento morrón rojo y amarrillo (Capsicum annuum) como una de las soluciones de restaurar pérdidas por el procesamiento y combatir los efectos de su carencia.
El pimiento (Capsicum annuum) 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 contienen una gran cantidad de nutrientes entre ellos está la vitamina A, complejo vitamínico B, vitamina C. por efecto se realizo un tamizaje fitoquímico preliminar en la muestra vegetal anteriormente secada y pulverizada, según lo descrito por el procedimiento, se obtuvo la presencia de metabolitos secundarios como alcaloides, saponinas, fenoles, taninos y flavonoides, se cuantificó la concentración de ácido ascórbico en pimiento morrón rojo y amarillo en muestras recolectadas en las cadenas de comisariato de la ciudad de Guayaquil por el método de cromatografía liquida de alta resolución acoplada detección UV de la cual se obtuvo una mayor concentración de ácido ascórbico en el pimiento rojo con 166.10 mg/100g y por debajo el pimiento morrón amarillo con una concentración de 125.80 mg/100g.
The consumption of Vitamin C has decreased considerably over the years, constituting a health problem. The objective of the present work was designed to evaluate the ascorbic acid content present in red and yellow bell bell pepper (Capsicum annuum) as one of the solutions to restore losses due to processing and to combat the effects of its deficiency. Bell pepper (Capsicum annuum) is a vegetable sown and consumed in Ecuador because it possesses a diversity of nutrients that are very beneficial for human beings, including vitamin A, vitamin B complex, vitamin C. for effect a preliminary phytochemical screening was performed on the previously dried and pulverized vegetable sample, as described by the procedure, the presence of secondary metabolites such as alkaloids, saponins, phenols, tannins and flavonoids was obtained, the concentration of ascorbic acid in red and yellow bell peppers was quantified in samples collected in the commissary chains of the city of Guayaquil by the method of high performance liquid chromatography coupled with UV detection, from which a higher concentration of ascorbic acid was obtained in the red bell pepper with 166. 10 mg/100g and below the yellow bell bell pepper with a concentration of 125.80 mg/100g.
The consumption of Vitamin C has decreased considerably over the years, constituting a health problem. The objective of the present work was designed to evaluate the ascorbic acid content present in red and yellow bell bell pepper (Capsicum annuum) as one of the solutions to restore losses due to processing and to combat the effects of its deficiency. Bell pepper (Capsicum annuum) is a vegetable sown and consumed in Ecuador because it possesses a diversity of nutrients that are very beneficial for human beings, including vitamin A, vitamin B complex, vitamin C. for effect a preliminary phytochemical screening was performed on the previously dried and pulverized vegetable sample, as described by the procedure, the presence of secondary metabolites such as alkaloids, saponins, phenols, tannins and flavonoids was obtained, the concentration of ascorbic acid in red and yellow bell peppers was quantified in samples collected in the commissary chains of the city of Guayaquil by the method of high performance liquid chromatography coupled with UV detection, from which a higher concentration of ascorbic acid was obtained in the red bell pepper with 166. 10 mg/100g and below the yellow bell bell pepper with a concentration of 125.80 mg/100g.
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ÁCIDO ASCÓRBICO, CAPSICUM ANNUUM ( PIMIENTOS), TAMIZAJE FITOQUÍMICO PRELIMINAR, HPLC UV