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Revista de la Sociedad Química del Perú

versión impresa ISSN 1810-634X

Resumen

MUNOZ JAUREGUI, Ana María; RAMOS-ESCUDERO, D. Fernando; ALVARADO-ORTIZ URETA, Carlos  y  CASTANEDA CASTANEDA, Benjamín. Evaluation of the antioxidant capacity and content of phenolics compounds of vegetable promissory resources. Rev. Soc. Quím. Perú [online]. 2007, vol.73, n.3, pp. 142-149. ISSN 1810-634X.

The present study evaluated the antioxidant capacity and the content of phenolics compounds in the eatable part of aguaymanto, carambola, tree tomato, yacon, coast tumbo, andean tumbo, noni, camu-camu, being the antioxidant capacity determined by two methods: using ABTS obtaining values from 0,01 to 27,66 mg TE/100g of sample and applying the method DPPH using coefficient of inhibition IC obtaining values from 3,45 to 7057,99 mg/mL, 50 being the camu-camu of major ARP with 289,29 mg/mL-1. The content of total phenolic compounds using the method Folin-Ciocalteu they found values between 2,16 and 2393,72 mg GAE/100g of fresh weight. The concentration of flavonoids and phenolic acid free it was measured by HPLC-RP being the high values of chlorogénic and quercetine 74,21 and 10,13 mg/100 g of fresh weight, respectively, in yacon. The maximum values of other phenolics compounds it presented the noni with 68,21 mg/100 g of capheic, 96,38 mg/100 g of rutine and 301,95 mg/100 g of acid pherulic, the camu-camu with 0,87 mg/100 g of morine, the andean tumbo with 0,082 mg/100 g of kaempherol. The antioxidant capacity obtained by the methods of DPPH and this ABTS correlated with the content of phenolic compounds total

Palabras llave : Antioxidant capacity; vegetables; phenolic compounds; flavonoids.

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