Evaluación del contenido de ácido ascórbico en kiwi verde (actinidia deliciosa) comercializado en Sauces IX
Fecha
2023
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
El consumo de vitamina C es fundamental para la salud de los huesos, vasos sanguíneos, cicatrización de heridas y facilita la recuperación efectiva luego de las quemaduras. La vitamina C también es antioxidante que favorece en la participación de formación de colágeno, hormonas y aminoácidos. el objetivo del este trabajo se diseñó para evaluar el contenido de ácido ascórbico presente en Kiwi verde (actinidia deliciosa) como una respuesta a la necesidad de la población que padece enfermedades por carencia del consumo de ácido ascórbico.
El Kiwi verde (actinidia deliciosa) es una fruta consumida en el Ecuador debido a que posee una diversidad de nutrientes que es beneficioso para el ser humano porque contiene una gran gama de nutrientes entre ellos vitamina C. Por lo consiguiente se realizó un tamizaje fitoquímico preliminar en la fruta mediante los extractos etanolico e hidroalcohólico, según lo descrito por el procedimiento, se obtuvo únicamente presencia de metabolito secundario en el extracto hidroalcohólico como saponinas mediante el ensayo de espuma, se cuantificó la concentración de ácido ascórbico en kiwi verde en muestras recolectadas en el mercado de Sauces IX por el método de cromatografía liquida de alta resolución acoplada detección de la cual se obtuvo una mayor concentración de ácido ascórbico de 376.06 mg/Kg.
The consumption of vitamin C is essential for the health of the bones, blood vessels, wound healing and facilitates effective recovery after burns. Vitamin C is also an antioxidant that favors the participation in the formation of collagen, hormones and amino acids. The objective of this work was designed to evaluate the content of ascorbic acid present in green Kiwi (actinidia deliciosa) as a response to the need of the population suffering from deficiency diseases of ascorbic acid consumption. The green Kiwi (actinidia deliciosa) is a fruit consumed in Ecuador because it has a diversity of nutrients that is beneficial to humans because it contains a wide range of nutrients, including vitamin C. Therefore, a preliminary phytochemical screening was carried out. in the fruit through the ethanolic and hydroalcoholic extracts, as described by the procedure, only the presence of secondary metabolites in the hydroalcoholic extract such as saponins was obtained through the foam test, the concentration of ascorbic acid in green kiwi was quantified in samples collected in the Sauces IX market by the high-resolution liquid chromatography method coupled with detection, from which a higher concentration of ascorbic acid of 376.06 mg/Kg was obtained.
The consumption of vitamin C is essential for the health of the bones, blood vessels, wound healing and facilitates effective recovery after burns. Vitamin C is also an antioxidant that favors the participation in the formation of collagen, hormones and amino acids. The objective of this work was designed to evaluate the content of ascorbic acid present in green Kiwi (actinidia deliciosa) as a response to the need of the population suffering from deficiency diseases of ascorbic acid consumption. The green Kiwi (actinidia deliciosa) is a fruit consumed in Ecuador because it has a diversity of nutrients that is beneficial to humans because it contains a wide range of nutrients, including vitamin C. Therefore, a preliminary phytochemical screening was carried out. in the fruit through the ethanolic and hydroalcoholic extracts, as described by the procedure, only the presence of secondary metabolites in the hydroalcoholic extract such as saponins was obtained through the foam test, the concentration of ascorbic acid in green kiwi was quantified in samples collected in the Sauces IX market by the high-resolution liquid chromatography method coupled with detection, from which a higher concentration of ascorbic acid of 376.06 mg/Kg was obtained.
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KIWI VERDE (ACTINIDIA DELICIOSA), ÁCIDO ASCÓRBICO, TAMIZAJE FITOQUÍMICO, HPLC UV