Browsing by Author "Tigsilema Chico, Alex Genaro"

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    Estudio de las actividades biológicas, antioxidante y antiinflamatoria de los extractos obtenidos a partir de Pussu pato (Grosvenoria rimbachii)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Tigsilema Chico, Alex Genaro; Morales Acosta, Dayana Cristina
    The Ecuadorian mountain range is part of the well-known Andes mountain range, formed by topographic irregularities, one of them is the Teligote hill, which has been an important source of medicinal plants such as Pussu pato, the same one that has been used in muscle reconstruction skeletal and was studied in the present research project, in order to evaluate the phenolic compounds (polyphenols and flavonoids) their characterization and the presence of biological anti-inflammatory and antioxidant activities, in addition to the mineral content (calcium, magnesium, manganese, iron, zinc, cobalt, copper, nickel , lead and cadmium). For this, an optimization of the secondary metabolite extraction process was carried out by varying the solvent, temperature and time; obtaining 10,492 mg AG per gram for polyphenols (with 25% methanol at 50 Celsius degrees for 5min) and 3,676 mg CQ per gram for flavonoids, (with 75 percent ethanol at 50 Celsius degrees for 20min), while the characterization was performed by thin layer chromatography and high performance chromatography The anti-inflammatory activity was carried out by means of the methods of stabilization of red blood cell membrane and protein denaturation resulting in 98.6 percent (methanolic extract at 100 micrograms per ml) and 95.9 percent (ethanolic extract at 25 micrograms per ml) for HRBC and 41.4 percent (methanolic extract at 1000 micrograms per ml) and 32.6 percent (ethanolic extract at 100 micrograms per ml) for protein denaturation. The antioxidant activity using the TBARS method showed the best results at 1000 micrograms per ml (39.9 percent methanolic extract and 61.7 percent ethanolic extract) and in the determination of minerals by atomic absorption spectroscopy, calcium (1295.2 mg per 100g) was the mineral with the highest content in Pussu pato leaves.