Carrera de Biotecnología

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Author: search.filters.author.Chinchero Betancourt, Abigail MicaelaSubject: search.filters.subject.ACTIVIDAD ANTIOXIDANTE

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    Evaluación de la actividad antioxidante y antiinflamatoria de un extracto que contiene carotenoides obtenido a partir de Capsicum annuum en dos diferentes estados de madurez
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Chinchero Betancourt, Abigail Micaela; Fernández Rivero, Danae
    The study of natural bioactive components, especially carotenoids, is of great interest in the scientific community due to the beneficial effects they have on human health and disease prevention. Carotenoids are liposoluble pigments that in C. annuum. fruits are responsible for the specific coloration depending on the stage of maturity. There is epidemiological evidence that demonstrates their antioxidant and anti-inflammatory activity, which is why they are competitive against antioxidant and anti-inflammatory molecules of synthetic origin. Ethanolic and hydroethanolic extracts of Capsicum annuum., were obtained at two different stages of maturity (100 percent mature and a stage between 40-60 percent mature) and using ethanol solvent at 3 different concentrations (70, 80 and 96 percent). The stage of maturity was determined based on the CIELAB colorimetric scale. Antioxidant activity was evaluated by measuring the percentage of inhibition, using the Trolox compound as a reference. And finally, anti-inflammatory activity was determined by measuring the percentage inhibition of albumin at specific concentrations. The results obtained indicate that the higher the degree of maturity, the greater the color intensity and the higher the concentration of carotenoids. The best extract was obtained with fruit at 100 percent maturity and with ethanol at a concentration of 96 percent, the total content was 225.18 milligrams of carotenoids per gram of dry weight. The higher the concentration of carotenoids, the higher the antioxidant and anti-inflammatory activity.