Relación entre la Actividad Antioxidante y Concentración de Compuestos Fenólicos Contenidos en el Fruto del Pungal (Solanum crinitipes)

Abstract

The research "Relationship between antioxidant activity and concentration of phenolic compounds contained in the fruit of pungal (Solanum crinitipes)". It sought to compare the amount of phenolic compounds extracted in different solvents and their antioxidant activity using a deductive experimental method, using pungal fruit (Solanum crinitipes). Acetone, Ethanol, Methanol and Water ratio 1 g of plant 10 ml of solvent, the tests were carried out by uv-visible spectrophotometry in the laboratory of instrumental analysis; Faculty of Sciences; Escuela Superior Politécnica de Chimborazo period from June to July 2012. To quantify the phenolic compounds, a calibration curve with gallic acid was elaborated. To evaluate the antioxidant activity, the enzymatic oxidation inhibition method of apple polyphenol oxidase was used. The following results were obtained: Methanol 6.61% phenols, 80% inhibition; Ethanol 9.25% phenols, 74.78% inhibition; Water 18.95% phenols, 60% inhibition and Acetone 3.93% phenols, 9.57% inhibition. These data were statistically analyzed by the application of the G-Stat 2.0 program using the ANOVA method, one factor multiple comparisons. Method: Tukey HSD at 95.00% sensitivity. The methanolic and ethanolic extracts have a similar activity, they are homogeneous groups, and the extract with the lowest performance is the acetonic one, the relationship is directly proportional between the concentration of phenolic compounds and antioxidant activity. - 87 - Demonstrating the richness in phenolic compounds and their high antioxidant activity, it is recommended to continue the studies of this research in an in vivo system to be able to relate the data obtained to develop purification techniques and establish potential fields of application.