NUEVAS FUENTES DE ANTIOXIDANTES NATURALES: CARACTERIZACIÓN DE COMPUESTOS BIOACTIVOS EN CINCO FRUTOS NATIVOS DE CHILE

ME. Romero Román; F. Noriega Vásquez; M. Farías Villagra; P. Jara Zapata; B. Vera Flores; MD. López Belchi

doi:10.47187/perf.v2i22.54

Authors

ME. Romero Román Universidad de Concepción, Facultad de Agronomía, Departamento de Producción Vegetal, Laboratorio de Análisis Químico, Chillan, Chile.
F. Noriega Vásquez Universidad de Concepción, Facultad de Agronomía, Departamento de Producción Vegetal, Laboratorio de Análisis Químico, Chillan, Chile.
M. Farías Villagra Universidad de Concepción, Facultad de Agronomía, Departamento de Producción Vegetal, Laboratorio de Análisis Químico, Chillan, Chile
P. Jara Zapata Universidad de Concepción, Facultad de Agronomía, Departamento de Producción Vegetal, Laboratorio de Análisis Químico, Chillan, Chile
B. Vera Flores Universidad de Concepción, Facultad de Agronomía, Departamento de Producción Vegetal, Laboratorio de Análisis Químico, Chillan, Chile
MD. López Belchi Universidad de Concepción, Facultad de Agronomía, Departamento de Producción Vegetal, Laboratorio de Análisis Químico, Chillan, Chile

DOI:

https://doi.org/10.47187/perf.v2i22.54

Keywords:

berries, polyphenols, anthocyanins, antioxidant capacity, HPLC-DAD

Abstract

Berries from central and southern Chile were analyzed in order to find promising sources of polyphenols with clear activity on human health. Five native fruits like arrayan, white strawberry, murtilla and calafate, and a traditional berry (grape called “tintorera”) were studied. Antioxidant properties were determined in vitro according to the total polyphenol assay of Folin Ciocalteu, an- thocyanins by differential pH, antioxidant capacity by measuring the capacity of reduction of the free radical 2.2-diphenyl-1-picrylhydracil (DPPH) and iron reducing capacity (FRAP) and chemi- cal profile by HPLC-DAD. Calafate showed the highest value (1066.4 ± 24.9 mg gallic acid / 100g sample) for total polyphenols and anthocyanins (1031.9 ± 48.1 mg of cyanidin-3-glucoside / 100g of sample) followed by blue grape. Calafate displayed excellent reducing power (11279.2 ± 2027.4 μmol Trolox / 100g FRAP assay and 5235.0 ± 445.9, μmol / 100g in DPPH), followed by grape. The chemical profile of anthocyanins showed delphinidin, cyanidin, malvidin, petunidin, peonidin and pelargonidin in the five berries. Around 30 f lavonols derived from quercetin, myricetin and isorhamnetin were identified as well as ellagitannins present in white strawberry, very interesting compounds for further studies. These results contribute to highlight the potential use of these berries as functional foods.

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