Uso de extractos naturales de Simira ecuadorensis como antioxidantes para la industria alimentaria.

Abstract

Abstract:In the present work we sought to determine the antioxidant capacity of Simira ecuadorensis extracts; to do this, the leaves were collected and underwent a pretreatment that included cleaning, drying using a tray dryer at 40 °C for 10 hours and subsequently stored in refrigeration. Four types of extracts with different solvents were obtained: ethanol-water, ethanol and aqueous (lyophilized and atomized). To these, the total phenolic content (Folin Ciocalteu method) and its antioxidant capacity (DPPH, ABTS and FRAP) were evaluated. It was determined that the ethanol-water extract had the highest antioxidant capacity in most of the methods; and by the DPPH method a moderate antioxidant activity. Also, an IC50 value with high antioxidant potencial. In addition, it had a higher phenolic content. It was also observed that in the extracts obtained with aqueous solvent the best result was lyophilisate. The previous data suggest that the hydroalcoholic extract of the guapala could be a potential source rich in natural antioxidants.