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Se ha caracterizado, cuantificado y determinado la capacidad antioxidante en extractos de frutos de ( Muehlembeckia volcanica ), para lo cual se extrajo los pigmentos antocianicos con metanol acidificado al 0.01% HCl, se filtro, concentro, centrifugo y aforo a un volumen conocido para su posterior analisis. En el extracto se evaluo el contenido de antocianinas totales (CAT) por el metodo de pH diferencial, polifenoles totales (PFT) por el metodo Folin-Ciocalteu y su capacidad antioxidante por el Metodo TEAC DPPH. Los extractos caracterizados por espectrofotometria UV-Vis presentan valores maximos de absorbancia a 520 nm que corresponden a estructuras antocianicas ya establecidas, del mismo modo por espectroscopia FTIR-ATR se observan fuertes senales de absorcion a diferentes valores de frecuencias de vibracion que corresponden a grupos funcionales de antocianinas. Los cromatogramas de HPLC del extracto pertenecen a antocianidinas delfinidina y petunidina. Se determino en extractos que el contenido de antocianinas es de 171.85 (mg cianidina 3-glucosido/100g), polifenoles totales de 275.55 (mg acido galico / 100 g) y su capacidad antioxidante TEAC DPPH  de 31.37 (µmol trolox/g). Por su alto contenido de CAT, PFT y capacidad antioxidante se concluye que estos frutos tienen alto poder antioxidante y puede ser usados como alimento funcional. ABSTRACT The antioxidant capacity in fruit extracts of ( Muehlembeckia volcanica ) has been characterized, quantified and determined for which the anthocyanin pigments were extracted with 0.01% acidified methanol HCl, filtered, concentrated, centrifuged and fed to a known volume for later analysis. In the extract the content of total anthocyanin’s (CAT) was evaluated by the differential pH method, total polyphenols (PFT) by the Folin-Ciocalteu method and its antioxidant capacity by the TEAC DPPH Method. Extracts characterized by UV-Vis spectrophotometry have maximum absorbance values at 520 nm that correspond to established anthocyanin structures, in the same way by FTIR-ATR spectroscopy strong absorption signals are observed at different vibration frequency values which correspond to anthocyanin functional groups. The HPLC chromatograms of the extract belong to anthocyanin’s delfinidine and petunidine. It was determined in extracts that the anthocyanin content is 171.85 (mg cyanidine 3-glucoside / 100g), total polyphenols 275.55 (mg gallic acid / 100 g) and its antioxidant capacity TEAC DPPH of 31.37 (µmol trolox / g). Due to its high content of CAT, PFT and antioxidant capacity, it is concluded that these fruits have high antioxidant power and can be used as a functional food. Keywords: Anthocyanins, polyphenols, antioxidants, free radicals, flavonoids.

Determinacion de antocianinas y capacidad antioxidante en extractos de (Muehlembeckia volcanica)