Open AccessQuenching of singlet oxygen by extract of peels of the fruit of syzygium cumini
Author(s) -
Jiress Joseph Flórez-Santiago,
Carlos David Grande-Tovar,
Carlos DíazUribe
Publication year - 2019
Publication title -
iteckne
Language(s) - English
Resource type - Journals
eISSN - 2339-3483
pISSN - 1692-1798
DOI - 10.15332/iteckne.v16i1.2156
Subject(s) - syzygium , singlet oxygen , chemistry , polyphenol , petunidin , anthocyanin , antioxidant , malvidin , food science , botany , oxygen , organic chemistry , biology
Recent research has shown the importance of plant extracts as powerful antioxidants owing to the presence of chemically active components such as polyphenols, anthocyanins, flavonoids, among others. This synergy of the components becomes a possible alternative to the use of antioxidants of synthetic origin. In this study, Syzygium cumini fruit peel was used to determine the antioxidant activity against singlet oxygen. The extract showed appreciable amounts of phenolic groups (about 8.55 AGE mg/g fruit weight). HPLC-DAD characterization showed at least 3 anthocyanins of higher relative abundance (malvidin 3,5-diglucoside, delphinidin 3,5-diglucoside and petunidin 3,5-diglucoside). The percentage of quenching of singlet oxygen was determined at different concentrations of the ethanolic extract, finding a value of 60% at a concentration of 0.39 mg/mL.