Validación del potencial antioxidante de Pernettya prostrata y elaboración de um produto fermentado a partir del fruto

Abstract

Abstract: Antioxidants are molecules which have the ability to slow or prevents the oxidation of other molecules, having many health benefits, among them we have that help with antibacterial activity, antimutagenic, antiviral, antiallergic, anticáncer, antiulcer, antimicrobial, antifungal and inhibits the increase in blood pressure. Pernettya prostrata is a shrub that is distributed in paramos, native to Latin America, usually of medium or small size. We evaluated the antioxidant activity and winemking of the fruit P. prostrata, its antioxidant activity was evaluated through methods such as ABTS(3-ethylbenzothiazolin-6- sulfonicacid) and DPPH (2,2-diphenyl-1-picrihydrazyl), using Trolox as a reference standard in both methods. Of the extracts we worked with, the one that showed the best antioxidant capacity in terms of IC50 was the fruit Pulp with 20.60±1.02 for the ABTS method. This shows that they do have a good antioxidant activity in the 70% ethanol extract. A wine is the final result of the complete or partial alcoholic fermentation of the must of a fruit. After more than a month of fermentation, we obtained the wine called OJO DE TORO , obtaining a dry wine due to its low concentration of sugars reflected at the time of measuring the brix degrees.