Resumen de Antocianinas, compuestos fenolicos y capacidad antioxidante del Mio – Mio (Coriaria ruscifolia L)

Melquiades Barragan Condori, Juan Marcos Aro Aro, Víctor Justiniano Huamaní Meléndez, Raúl Cartagena Cutipa

• español

  Frente al creciente incremento de enfermedades cardiovasculares, neurodegenerativos y cancerígenos, es menester el consumo de alimentos con alto poder antioxidante que neutralicen los radicales libres causantes de estas enfermedades. El objetivo de esta investigación fue caracterizar las antocianinas por espectroscopia UV Vis, FTIR-ATR y HPLC, determinar el contenido antocianinas (AT), polifenoles totales (PFT) y capacidad antioxidante en frutos nativos de mio mio (Coriaria ruscifolia L) de Abancay, Apurímac-Perú. Estas determinaciones se efectuaron por métodos de pH diferencial, Folin-Ciocalteu y capacidad antioxidante TEAC ABTS y DPPH. La extracción de pigmentos fue realizada con metanol acidificado con HCl al 0.01%. Los espectros Uv Vis y FTIR mostraron características antociánicas, identificándose por HPLC la cianidina como antocianina mayoritaria. El contenido de (AT) fue de 440.22 (mg cianidina 3-glucosido/100g), PFT de 371.71 (mg ácido gálico/100g), TEAC ABTS 134.40 (µmol trolox/g) y TEAC DPPH 82.70 (µmol trolox/g). En conclusión, los extractos del mio mio corresponden a estructuras antociánicas con una gran capacidad antioxidante, con un futuro promisorio para uso agroindustrial. En este trabajo también se observó correlación significativa entre el contenido de antocianinas totales y la capacidad antioxidante TEAC ABTS.

• English

  The Natural dye demand is growing worldwide. This research is about the extracts of the fruits of (Mio mio) Coriaria ruscifolia L., from which little information is available, but we found in them anthocyanic and polyphenolic compounds which are great interest as bioactive compounds because of their antioxidant capacity. Nowadays, It is known that flavonoids including anthocyanins from (Mio mio) fruit has anticancer properties and other functional properties that made this study a great interest and can be used as a great source of antioxidant as natural dyes. The objective of the present study was to determine the bioactive compounds and antioxidant capacity of (Mio mio) fruit to use in the food industry. The extraction of their pigments were carried out with acidified methanol and into this extract their anthocyanin characteristics were determined by Visible UV spectroscopy, FTIR-ATR, then the composition of their anthocyanins were determined by HPLC. The content of total CAT anthocyanins were determined by differential pH method. This 440.22 (mg of cyanidin 3-glucoside / 100 g) in addition the total content of polyphenols PFT were quantified using the Folin-Ciocalteu method with 1820.41 (mg gallic acid / 100 g). The antioxidant capacity TEAC - ABTS has also been evaluated with 739.92 (µmoltrolox / 100 g). The results of the bioactive compounds and antioxidant capacity of (mio mio) fruit extracts were notably higher than those reported by different similar fruits. This impliesas a conclusion that these fruits can be used as a source of antioxidants in the form of natural dyes. In conclusion, the extracts of (mio mio) correspond to anthocyanin structures with a high antioxidant capacity, with a promising future for agro-industrial use.