Influencia del zumo de Passiflora edulis y Aloe vera, en la capacidad reductora del néctar de Vaccinium myrtillus
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Date
2024
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Universidad Nacional de Trujillo
Abstract
En el presente trabajo se determinó la influencia del zumo de Passiflora edulis y Aloe vera, en la capacidad reductora del néctar de Vaccinium myrtillus, para lo cual se preparó cuatro néctares: el primer néctar fue elaborado solo con Vaccinium myrtillus, el segundo se complementó con Passiflora edulis, el tercero con Aloe vera, y el cuarto con Passiflora edulis y Aloe vera. Utilizando el método de Brand William se determinó la capacidad reductora de cada uno de los néctares, teniendo como patrón ácido ascórbico. Las muestras obtenidas fueron llevadas al espectrofotómetro para realizar los registros de absorbancia a 517nm. Se obtuvo como resultados que La concentración inhibidora media máxima (IC50) del ácido ascórbico fue 0,1997; para el néctar de Vaccinium myrtillus fue 0,2204; para el néctar de Vaccinium myrtillus con Passiflora edulis fue 0,1529; para el néctar de Vaccinium myrtillus con Aloe vera fue 0,2062; para el néctar de Vaccinium myrtillus con Passiflora edulis y Aloe vera fue 0,2538. Se concluye que estadísticamente tanto el zumo de Passiflora edulis como de Aloe vera no influyen significativamente en la capacidad reductora del néctar de Vaccinium myrtillus.
ABSTRACT In the present work, the influence of the juice of Passiflora edulis and Aloe vera on the reducing capacity of the nectar of Vaccinium myrtillus was determined, for which four nectars were prepared: the first nectar was made only with Vaccinium myrtillus, the second was complemented with Passiflora edulis, the third with Aloe vera, and the fourth with Passiflora edulis and Aloe vera. Using the Brand William method, the reducing capacity of each of the nectars was determined, using ascorbic acid as a standard. The samples obtained were taken to the spectrophotometer to record absorbance at 517nm. The results were that the half maximal inhibitory concentration (IC50) of ascorbic acid was 0.1997; for Vaccinium myrtillus nectar it was 0.2204; for the nectar of Vaccinium myrtillus with Passiflora edulis it was 0.1529; for the nectar of Vaccinium myrtillus with Aloe vera it was 0.2062; for the nectar of Vaccinium myrtillus with Passiflora edulis and Aloe vera it was 0.2538. It is concluded that statistically both the juice of Passiflora edulis and Aloe vera do not significantly influence the reducing capacity of the nectar of Vaccinium myrtillus.
ABSTRACT In the present work, the influence of the juice of Passiflora edulis and Aloe vera on the reducing capacity of the nectar of Vaccinium myrtillus was determined, for which four nectars were prepared: the first nectar was made only with Vaccinium myrtillus, the second was complemented with Passiflora edulis, the third with Aloe vera, and the fourth with Passiflora edulis and Aloe vera. Using the Brand William method, the reducing capacity of each of the nectars was determined, using ascorbic acid as a standard. The samples obtained were taken to the spectrophotometer to record absorbance at 517nm. The results were that the half maximal inhibitory concentration (IC50) of ascorbic acid was 0.1997; for Vaccinium myrtillus nectar it was 0.2204; for the nectar of Vaccinium myrtillus with Passiflora edulis it was 0.1529; for the nectar of Vaccinium myrtillus with Aloe vera it was 0.2062; for the nectar of Vaccinium myrtillus with Passiflora edulis and Aloe vera it was 0.2538. It is concluded that statistically both the juice of Passiflora edulis and Aloe vera do not significantly influence the reducing capacity of the nectar of Vaccinium myrtillus.
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Keywords
Néctar, Vaccinium myrtillus, Passiflora edulis, Aloe vera, capacidad
antioxidante.