Examinando por Materia "Polifenoles"

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Evaluación de la actividad antioxidante de la pulpa, cáscara y semilla del fruto del camu camu (Myrciaria dubia H.B.K.)
(Sociedad Química del Perú, 2009-07-31) Sotero Solís, Víctor; Silva Doza, Luz; García de Sotero, Dora; Imán Correa, Sixto Alfredo
[ES] El camu camu es una especie nativa de la Amazonía y el interés por su fruto radica en su alta concentración de ácido ascórbico. En el presente estudio se realizó la determinación de la actividad antioxidante de la pulpa, cáscara y semilla del camu camu colectado en el banco de Germoplasma del INIA-Loreto. Se realizó la evaluación de la actividad antioxidante, mediante el secuestro de radicales libres del DPPH. Se determinó la concentración de compuestos fenólicos y ácido ascórbico, mediante el método espectrofotométrico y por cromatografía de HPLC. Se observa que los mejores resultados en cuanto a la actividad antioxidante la presentó la cáscara de camu camu con IC50 de 146,94 μg/ml, seguido de la pulpa con 167,67 μg/ml y con menor actividad la semilla con 399,77 μg/ml. Las mejores concentraciones para compuestos fenólicos se obtienen en pulpa seca (23168,0 mg/100g) y en cáscara seca (17905,5 mg/100g). Las concentraciones de ácido ascórbico en peso seco, reportan la mayor concentración en pulpa: 14337,94 mg/100g y cáscara: 10506,37 mg/100g, siendo inferior en semilla: 87,08 mg/100g,. En la pulpa y cáscara del camu camu se encontraron ácido clorogénico, catequina, epicatequina y rutina, destacando la catequina en cáscara con 47,29 mg/100g. --------------- [EN] Camu camu is a native specie of theAmazonia and the interest for its fruit takes root in its high concentration of ascorbic acid, beside possessing excellent antioxidant qualities. In the present study there was realized the evaluation of the antioxidant activity of the pulp, peel and seed of the camu camu collected in Germoplasma's bank of the INIA-Loreto. There was realized the evaluation of the antioxidant activity, by means of the scavenging of free radical of the DPPH. Likewise they were realized the analysis of phenolics compounds and ascorbic acid, by means of the spectrophotometric method and HPLC chromatography. It is observed that the best results for the antioxidant activity was the peel of camu camu with IC50 of 146,94 μg/ml, followed by the pulp with 167,67 μg/ml and with minor activity the seed with 399,77 μg/ml. The best concentrations for the compounds phenolics are obtained in dry pulp (23168,0 mg/100g) and in dry peel (17905,5 mg/100g). The concentrations of ascorbic acid reports the major concentration in dry pulp: 14337,94 mg/100g and peel: 10506,37 mg/100g, being low in seed: 87,08 mg/100g. In the pulp and peel of camu camu they were chlorogeneic acid, catechin, epicatechin and rutin, emphasizing the catechin in rind with 47, 29 mg/100g.
Mycotoxins, antioxidant capacity, physicochemical and sensory quality of specialty coffees from Cajamarca, Peru
(Elsevier Ltd, 2026-04-28) Sarasara Akuts, Linder; Bobadilla Vásquez, Franklin Amilkar; Fernández Jibaja, Jorge Antonio; Álvarez Robledo, Yeltsin Abel; Garcia Frias, Larry Dustin; Cabrejos Barriga, Jorge B.; Taboada Mitma, Víctor Hujgo; Rojas Briceño, Nilton B.; Huamán Castilla, Nils L.; Mamani Pari, Salome; Cruz Luis, Juancarlos Alejandro; Goñas Goñas, Malluri; Tineo Flores, Daniel
Coffee is a globally important crop with significant economic and social relevance, particularly in the Cajamarca region of Peru, which is recognized for the production of high-quality beans. This study aimed to evaluate the occurrence of mycotoxins in three specialty coffee varieties while simultaneously assessing their physical, sensory, and compositional characteristics. A total of 36 parchment coffee samples were randomly collected from two storage facilities located in the provinces of Jaén and San Ignacio. The results revealed the exclusive presence of aflatoxin G₂, with concentrations varying between storage conditions. The Catimor variety exhibited the highest antioxidant activity and total polyphenol content; however, it showed lower physical yield and reduced sensory scores. In contrast, the Bourbon variety displayed a more balanced profile between bean composition and cup quality, producing a beverage with superior physical and sensory attributes and enriched with bioactive compounds associated with potential health benefits. These findings highlight the relevance of varietal selection, post-harvest management, and storage conditions for maintaining coffee quality. Nevertheless, the detection of aflatoxin G₂ indicates persistent food safety concerns, emphasizing the need for stricter monitoring and control measures during harvesting, drying, storage, and handling to mitigate potential health risks.