Acción reductora del zumo de Solanum betaceum Cav. “Berenjena naranja” y Solanum melongena L. “Berenjena morada” sobre los radicales libres
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación tuvo como objetivo determinar la acción reductora del zumo de Solanum betaceum Cav. (Berenjena naranja) y Solanum melongena L. (Berenjena morada) sobre los radicales libres. Los frutos de Solanum betaceum Cav. fueron recolectados en el sector Alto Trujillo y los frutos de Solanum melongena fueron recolectados en el sector Víctor Raúl. Al zumo de cada especie se realizó el análisis de las características organolépticas, análisis fisicoquímico y fitoquímico. Donde se tuvo como resultados organolépticos para Solanum betaceum Cav. en su olor es suigeneris, su color es naranja pálido, el sabor es agridulce, su textura es espesa; respecto al análisis fisicoquímico, contiene 125,53 mg/mL de sólidos solubles totales, su pH es de 3,82, la densidad relativa fue de 0,8364 g/ml y el índice de refracción fue de 1,3491 .Para el zumo de Solanum melongena L. se tuvo como resultado su olor es suigeneris, su color es verde amarillento, sabor agradable y textura ligeramente espesa; en el análisis fisicoquímico se encontró la cantidad en sólidos solubles totales se obtuvo 63,14 mg/mL, su pH fue de 5,58, la densidad relativa se obtuvo 1,0163 g/mL y índice de refracción fue de 1,3386. En cuanto a su contenido fitoquímico se encontró que los dos frutos contienen antocianinas, flavonoides y compuestos fenólicos. Al zumo de cada especie también se determinó la acción reductora sobre el ion férrico y sobre el DPPH*, para lo cual se preparó 5 concentraciones de zumo para ambas muestras; al hacer reaccionar el zumo de ambas especies con el ion férrico y con el DPPH* se observó que a medida que aumentaba la concentración mayor era el porcentaje de reducción. Respecto al IC50 para el método de ión férrico el zumo de Solanum betaceum cav. tuvo un 5,081 mg/mL y el zumo Solanum melongena L. tuvo un 11,108 mg/mL En cuanto al método DPPH* el zumo de Solanum betaceum Cav. tuvo un 0,001 mg/mL y el zumo Solanum melongena L. tuvo un 0,007 mg/mL donde se pudo concluir que en ambos métodos el zumo de las dos especies de Solanum tiene acción reductora sobre los radicales libres. Sin embargo, el IC50 de Solanum betaceum Cav. es menor que el de Solanum melongena L. en consecuencia tiene mayor acción reductora.
ABSTRACT The objective of this research work was to determine the reducing action of Solanum betaceum Cav juice. (Orange eggplant) and Solanum melongena L. (purple eggplant) on free radicals. The fruits of Solanum betaceum Cav. They were collected in the Alto Trujillo sector and the fruits of Solanum melongena were collected in the Víctor Raúl sector. The analysis of the organoleptic characteristics, physicochemical and phytochemical analysis was carried out on the juice of each species. Where organoleptic results were obtained for Solanum betaceum Cav. in its smell it is suigeneris, its color is pale orange, the flavor is bittersweet, its texture is thick; Regarding the physicochemical analysis, it contains 125.53 mg/mL of total soluble solids, its pH is 3.82, the relative density was 0.8364 g/mL and the refractive index was 1.3491. For the juice of Solanum melongena L. the result was that its odor is suigeneris, its color is yellowish green, pleasant flavor and slightly thick texture; In the physicochemical analysis, it was found that the amount of total soluble solids was 63.14 mg/mL, its pH was 5.58, the relative density was 1.0163 g/mL and the refractive index was 1. 3386. Regarding their phytochemical content, it was found that both fruits contain anthocyanins, flavonoids and phenolic compounds. The reducing action on the ferric ion and on the DPPH* will also be considered in the juice of each species, for which 5 concentrations of juice were prepared for both samples; By reacting the juice of both species with the ferric ion and with the DPPH*, it will be observed that as the concentration increased, the greater the percentage reduction. Regarding the IC50 for the ferric ion method, the juice of Solanum betaceum cav. had 0.081 mg/mL and Solanum melongena L. juice had 11.108mg/mL. Regarding the DPPH* method, the juice of Solanum betaceum Cav. had 0.001 mg/mL and the Solanum melongena L. juice had 0.007 mg/mL where it could be concluded that in both methods the juice of the two Solanum species has a reducing action on free radicals. However, the IC50 of Solanum betaceum Cav. It is lower than that of Solanum melongena L., consequently it has a greater reducing action.
ABSTRACT The objective of this research work was to determine the reducing action of Solanum betaceum Cav juice. (Orange eggplant) and Solanum melongena L. (purple eggplant) on free radicals. The fruits of Solanum betaceum Cav. They were collected in the Alto Trujillo sector and the fruits of Solanum melongena were collected in the Víctor Raúl sector. The analysis of the organoleptic characteristics, physicochemical and phytochemical analysis was carried out on the juice of each species. Where organoleptic results were obtained for Solanum betaceum Cav. in its smell it is suigeneris, its color is pale orange, the flavor is bittersweet, its texture is thick; Regarding the physicochemical analysis, it contains 125.53 mg/mL of total soluble solids, its pH is 3.82, the relative density was 0.8364 g/mL and the refractive index was 1.3491. For the juice of Solanum melongena L. the result was that its odor is suigeneris, its color is yellowish green, pleasant flavor and slightly thick texture; In the physicochemical analysis, it was found that the amount of total soluble solids was 63.14 mg/mL, its pH was 5.58, the relative density was 1.0163 g/mL and the refractive index was 1. 3386. Regarding their phytochemical content, it was found that both fruits contain anthocyanins, flavonoids and phenolic compounds. The reducing action on the ferric ion and on the DPPH* will also be considered in the juice of each species, for which 5 concentrations of juice were prepared for both samples; By reacting the juice of both species with the ferric ion and with the DPPH*, it will be observed that as the concentration increased, the greater the percentage reduction. Regarding the IC50 for the ferric ion method, the juice of Solanum betaceum cav. had 0.081 mg/mL and Solanum melongena L. juice had 11.108mg/mL. Regarding the DPPH* method, the juice of Solanum betaceum Cav. had 0.001 mg/mL and the Solanum melongena L. juice had 0.007 mg/mL where it could be concluded that in both methods the juice of the two Solanum species has a reducing action on free radicals. However, the IC50 of Solanum betaceum Cav. It is lower than that of Solanum melongena L., consequently it has a greater reducing action.
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Keywords
Solanum melongena L. Solanum betaceum Cav. ion férrico, DPPH*