Resumo

NAVARRO CRUZ, Addí Rhode et al. Evaluación de la actividad antioxidante del berro (Nasturtium officinale). Rev. Soc. Quím. Perú [online]. 2008, vol.74, n.1, pp.40-45. ISSN 1810-634X.

Different foods have assumed the status of functional because of its ability to prevent physiological risks and development of chronic diseases; its positive effects justify their functionality and even healthy; it is for this reason that natural substances are being explored for its antioxidant capacity as guava , chili, watercress, grapes, etc. The overall objective of this study was to evaluate the effect of antioxidant watercress (Nasturtium officinale). We obtained two extracts (oily and ethanolic), and all the extracts were characterized by infrared and UV-VIS espectroscopies. The antioxidant trial consisted of maintaining the oil with the extracts in conditions of temperature by a long time, under the darkness providing the identification of antioxidant activity by colorimetry. Another study was the determination of oxidized products with a powerful agent of oxidation. It was found that both the extract oily as ethanolic showed antioxidant activity. The spectral analysis revealed compounds different to chlorophyll and their derivatives.

Palavras-chave : watercress; extracts; natural antioxidants.