Antioxidant activity of the fruit of Rubus sparsiflorus (Shiraca)
DOI:
https://doi.org/10.12873/431guijaKeywords:
Antioxidante, Rubus sparsiflorus, shiraca, fruto, polifenoles, flavonoides, antocianinas, vitamina CAbstract
Objective: To determine the antioxidant activity of the fruit of Rubus sparsiflorus (shiraca).
Material and methods: A homogenate was prepared with distilled water and centrifuged at 15,000 rpm for 10 minutes, the supernatant was used to perform the analytical determinations. Polyphenols were determined using the Singleton and Rossi technique, flavonoids using the Jia, Tang and Wu technique, vitamin C using the Jagota and Dan technique, and anthocyanins using the Giusti and Wrolstad technique. Likewise, the antioxidant capacity was determined using the FRAP (Benzie and Strain), DPPH (Brand-Williams, Cuvellier and Berset), ABTS (Rice-Evans, Miller and Paganga) techniques and the ascorbate/copper system (Uchida and Kawakishi).
Results: The mature shiraca showed a polyphenol content of 415.4 mg EAG/100g of fruit, flavonoids 72.03 mg.EC/100g of fruit and anthocyanins 147.38 mg of cyanidin-3-glucoside/100g of fruit that were higher than the green shiraca, instead, the content of vitamin C was similar in the mature fruit (108.35 mg/100g) and the green fruit (118.52 mg/100g). Likewise, the antioxidant activity of the mature fruit evaluated with the techniques FRAP (8.05 mmoles of Fe-II/100 g of fruit), DPPH (IC50 = 0.76 mg/mL), ABTS (IC50 = 0.147 mg/mL) and the ascorbate/copper system (IC50 = 2.16 mg/mL) showed that the mature fruit had higher antioxidant capacity than the green fruit.
Conclusions: Shiraca, mainly the mature one, is a fruit that has a high antioxidant capacity and a high content of polyphenols, flavonoids and vitamin C.
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