Evaluación de la actividad antioxidante de las hojas y frutos de la Feijoa (Acca Sellowiana)

Abstract

The antioxidant activity of the leaves and fruits of Feijoa ( Acca sellowiana Berg) in Tungurahua Province, canton Patate was evaluated. The research was developed in the laboratories of the Faculty of Sciences in Escuela Superior Politécnica de Chimborazo and Services Laboratories Analysis and Food Reserch of Santa Catalina Experimental Station INIAP – Quito. The total phenolic content and antioxidant activity of alcoholic and aqueous extracts of the leaves and fruits of the Feijoa was determined through testing discoloration of radial ABTS (2,2 - azinobis 3 - ethylbenzthiazoline sulfonic); the total phenol by Folin method Ciocalteu, and quantified Vitamin C by spectrophotometry. A comparison with the corresponding standards was made; A ntioxidant Capacity for by the ABTS (Trolox) method and total phenols (Gallic Acid) the results of antioxidant activity show that all extracts were able to capture ABTS radicals. It obtains better results with alcoholic extracts. The results were expressed ; for phenolic compound as mg of gallic acid (GA) per g of sample for antioxidant activity in mM Trolox/g sample and with the help of statistical methods ANOVA and TUKEY. It found at least one of the extracts shows different antioxidant activity. In the AB TS assay, in aqueous extracts; leaves and fruits 5,43 mM Trolox/g and 0,10mMTrolox/g was obtained respectively, and alcoholic extracts a value of 0,23mM Trolox/g in the fruits and in the leaves was obtained 19,67 mm Trolox/g. The leaves and fruit of Feijo a have considerable antioxidant capacity but the activity of the leaf is greater that the fruit. So, it is recommended to conduct research in Food area for nutraceuticals products and the Chemistry cosmetic for phytomedicines.