Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 22 No. 2 (2020)
Short article

Determination of anthocyanins and antioxidant capacity in extracts of (Muehlembeckia volcanica)

PDF (Spanish)
  • Melquíades Barragán Condori,
  • Juan Marcos Aro Aro,
  • Alex Ernesto Muñoz Cáceres,
  • Josué Rodríguez Mendoza
Melquíades Barragán Condori
Universidad Nacional Intercultural de Quillabamba, Peru
Juan Marcos Aro Aro
Departamento de Agroindustria, Universidad Nacional del Altiplano de Puno, Peru
Alex Ernesto Muñoz Cáceres
Universidad Nacional Micaela Bastidas de Abancay, Peru
Josué Rodríguez Mendoza
Universidad Nacional Micaela Bastidas de Abancay, Peru

Published 2020-08-30

Keywords

  • Anthocyanins; polyphenols; antioxidants; free radicals; flavonoids.

Copyright (c) 2020 Melquiades Barragán Condori, Juan Marcos Aro Aro, Alex Ernesto Muñoz Cáceres y Josué Rodríguez Mendoza

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Barragán Condori, M., Aro Aro, J. M., Muñoz Cáceres, A. E., & Rodríguez Mendoza, J. (2020). Determination of anthocyanins and antioxidant capacity in extracts of (Muehlembeckia volcanica). Revista De Investigaciones Altoandinas - Journal of High Andean Research, 22(2), 161-169. https://doi.org/10.18271/ria.2020.604

Abstract

The antioxidant capacity in fruit extracts of (Muehlembeckia volcanica) has been characterized, quantified and determined for which the anthocyanin pigments were extracted with 0.01% acidified methanol HCl, filtered, concentrated, centrifuged and fed to a known volume for later analysis. In the extract the content of total anthocyanin’s (CAT) was evaluated by the differential pH method, total polyphenols (PFT) by the Folin-Ciocalteu method and its antioxidant capacity by the TEAC DPPH Method. Extracts characterized by UV-Vis spectrophotometry have maximum absorbance values ​​at 520 nm that correspond to established anthocyanin structures, in the same way by FTIR-ATR spectroscopy strong absorption signals are observed at different vibration frequency values which correspond to anthocyanin functional groups. The HPLC chromatograms of the extract belong to anthocyanin’s delfinidine and petunidine. It was determined in extracts that the anthocyanin content is 171.85 (mg cyanidine 3-glucoside / 100g), total polyphenols 275.55 (mg gallic acid / 100 g) and its antioxidant capacity TEAC DPPH of 31.37 (µmol trolox / g). Due to its high content of CAT, PFT and antioxidant capacity, it is concluded that these fruits have high antioxidant power and can be used as a functional food.

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