Open AccessCapacidad antioxidante del fruto silvestre pipisco (Jaltomata procumbens), y su aplicación en la preparación de una salsa
Author(s) -
Martha Navid Mendoza-Rodríguez,
Leobardo González-Barraza,
Lisbet Argüelles-Martínez,
Iván Hernández-Ramírez,
Margarita CervantesRodríguez,
Omar Rodríguez-Salazar,
Oscar Antonio Aguilar-Paredes,
Daniel MéndezIturbide
Publication year - 2016
Publication title -
mexican journal of biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.124
H-Index - 3
ISSN - 2448-6590
DOI - 10.29267/mxjb.2016.1.2.83
Subject(s) - chemistry , dpph , gallic acid , abts , tbars , thiobarbituric acid , polyphenol , food science , antioxidant , carotenoid , traditional medicine , lipid peroxidation , biochemistry , medicine
In this work, the antioxidant capacity of the wild fruit (Jaltomata procumbens) commonly known as “pipisco” was determined. The evaluated samples were: a) Fresh pipisco, b) Pipisco subjected to heat treatment, c) A preparation of a sauce with fresh pipisco and d) Pipisco´s extracts. The antioxidant capacity was determined by spectrophotometric methods ABTS (2,2´-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt), DPPH (2,2-diphenyl-1-picryl-hydrazyl), TBARS (thiobarbituric acid reactive substances), total carotenoids and polyphenols. In the test of ABTS and DPPH there was evaluated the aptitudes of the sample to trapping the radicals previously mentioned, the reductions of the free radicals was 69.21% ± 0.92 and 95.08% ± 3.38respectively. In the TBARS there decided a percentage of inhibition of lipoperoxidation of 40.24%. The results in the total carotenoids content were 6.88 ± 0.05 µg/g of sample. The concentration of the total polyphenols in the fruit was 0.2621 ± 1.074 mg equivalents of the gallic acid/g per fruit.