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Quenching of singlet oxygen by extract of peels of the fruit of syzygium cumini

dc.contributores-ES
dc.contributoren-US
dc.creatorFlórez-Santiago, Jiress Joseph
dc.creatorGrande-Tovar, Carlos David
dc.creatorDíaz-Uribe, Carlos Enrique
dc.date2019-06-19
dc.date.accessioned2019-07-03T16:23:59Z
dc.date.available2019-07-03T16:23:59Z
dc.identifierhttp://revistas.ustabuca.edu.co/index.php/ITECKNE/article/view/2156
dc.identifier10.15332/.v16i1.2156
dc.identifier.urihttp://hdl.handle.net/11634/17314
dc.descriptionRecientes investigaciones demuestran la importancia de los extractos de origen vegetal como potentes antioxidantes, debido a la presencia de componentes químicamente activos, como los polifenoles, antocianinas, flavonoides, entre otros. Esta sinergia de los componentes se convierte en una posible alternativa frente al uso de antioxidantes de origen sintético. En este trabajo la cáscara de la fruta Syzygium cumini fue utilizada para determinar la actividad antioxidante frente al oxígeno singulete. El extracto mostró cantidades apreciables de grupos fenólicos (alrededor de 8,55 AGE mg/g peso fruta). La caracterización por HPLC-DAD muestra por lo menos 3 antocianinasde mayor abundancia relativa (la malvidina 3,5-diglucósido, la delfinidina 3,5- diglucósido y la petunidina 3,5-diglucósido). El porcentaje de desactivación del oxígeno singulete fue determinado a diferentes concentraciones del extracto etanólico, encontrándose un valor del 60% a una concentración 0.39 mg/mL.es-ES
dc.descriptionRecent research has shown the importance of plant extracts as powerful antioxidants owing to the presence of chemically active components such as polyphenols, anthocyanins, flavonoids, among others. This synergy of the components becomes a possible alternative to the use of antioxidants of synthetic origin. In this study, Syzygium cumini fruit peel was used to determine the antioxidant activity against singlet oxygen. The extract showed appreciable amounts of phenolic groups (about 8.55 AGE mg/g fruit weight). HPLC-DAD characterization showed at least 3 anthocyanins of higher relative abundance (malvidin 3,5-diglucoside, delphinidin 3,5-diglucoside and petunidin 3,5-diglucoside). The percentage of quenching of singlet oxygen was determined at different concentrations of the ethanolic extract, finding a value of 60% at a concentration of 0.39 mg/mL.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidad Santo Tomás. Seccional Bucaramangaen-US
dc.relationhttp://revistas.ustabuca.edu.co/index.php/ITECKNE/article/view/2156/1654
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dc.sourceITECKNE; Vol 16, No 1 (2019); 7-11es-ES
dc.sourceITECKNE; Vol 16, No 1 (2019); 7-11en-US
dc.source2339-3483
dc.source1692-1798
dc.subjectes-ES
dc.subjectAntocianinas; desactivación; oxigeno singulete; syzygium cuminies-ES
dc.subjecten-US
dc.subjectanthocyanins; quenching; singlet oxygen; syzygium cuminien-US
dc.titleDesactivación del oxígeno singulete por el extracto de las cáscaras del fruto de Syzygium Cuminies-ES
dc.titleQuenching of singlet oxygen by extract of peels of the fruit of syzygium cuminien-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typees-ES
dc.typeen-US


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