Bibliographic citations
Carbajal, S., Torres, C. (2016). Evaluación bromatológica del Oenocarpus bataua c. (ungurahui) y su capacidad antioxidante. [Tesis, Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/4713
Carbajal, S., Torres, C. Evaluación bromatológica del Oenocarpus bataua c. (ungurahui) y su capacidad antioxidante. [Tesis]. : Universidad Nacional de la Amazonía Peruana; 2016. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/4713
@misc{renati/1754726,
title = "Evaluación bromatológica del Oenocarpus bataua c. (ungurahui) y su capacidad antioxidante.",
author = "Torres Calderón, Cintia",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2016"
}
The sample for this work were mature fruits of Oenocarpus bataua C. (ungurahui), obtained in the hamlet "13 de febrero" (road Iquitos-Nauta 32.5 Km), province of Maynas, Department of Loreto-Peru. Physico-chemical characteristics and proximal analysis of the pulp and dry shell were evaluated. In the physical-chemical analysis, titratable acidity was obtained 0.21%, pH 5.80 and total soluble solids 2.00 ° Brix. In the proximal analysis we obtained calories 330.56 Kcal, humidity 40.55%, ashes 0.96%, fats 19.32%, total proteins 3.56%, carbohydrates 35.61%, total solids 59.45%, reducing sugars 0.124 and total fiber 9.59%. Microbiological analysis was performed using fresh fruit. It was obtained for mesophilic aerobes 1.8 x 104, Escherichia coli <3 and evidenced absence of Salmonella sp in 25 grams of sample. The antioxidant activity (AA) of the ethanolic extract was evaluated using 1% formic acid; for which, the radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical was used. The results showed that there is an antioxidant activity higher than 25% from 5 mg / ml concentration, with a value of 39.22% inhibition. The minimum inhibitory concentration of 25% of antioxidant activity was determined to be about 2.7 mg / ml. In the tests concerning phenolic compounds, the following results were obtained: flavonoids 370 ± 0.00 mg quercetin / 100 g; total phenols 102.34 ± 0.20 mg EAG / 100 g; tannins 2.38 ± 0.07 mg (+) - catechin / 100 g; anthocyanins 2.08 ± 0.07 mg of cyanidin-3-glucoside / 100 g. The antioxidant activity (AA) of the fruit is due to the majority presence of flavonoids.
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