Uso de Piper carpunya como antioxidante para la industria alimentaria.

Abstract

This work was carried out in order to know the phenolic content and antioxidant capacity of the leaves of Piper carpunya (guaviduca). The leaves were collected in the neighborhood Celén, Gualel rural parish belonging to the province of Loja, were dried (40 ° C for 11 hours) and crushed manually (5-10 mm), then for a period of three days it was slaughtered static form to obtain aqueous extracts (atomized and lyophilized), ethanol and ethanol-water. The total phenolic content was determined by the Folin-Ciocalteu method and for the antioxidant capacity the methods were used: DPPH, FRAP and ABTS; the extract that showed the highest phenolic content and antioxidant activity was ethanol-water in all the methods performed. Through the results it was found that Piper carpunya has great potential to be considered as a source of natural antioxidants and be used in the food industry.