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Rodriguez, D., (2024). Capacidad antioxidante del fruto Psidium guajava “guayaba” procedente de la Provincia de Trujillo [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22429
Rodriguez, D., Capacidad antioxidante del fruto Psidium guajava “guayaba” procedente de la Provincia de Trujillo []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22429
@misc{renati/879405,
title = "Capacidad antioxidante del fruto Psidium guajava “guayaba” procedente de la Provincia de Trujillo",
author = "Rodriguez Salinas, David Usias",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
Title: Capacidad antioxidante del fruto Psidium guajava “guayaba” procedente de la Provincia de Trujillo
Authors(s): Rodriguez Salinas, David Usias
Advisor(s): Saavedra Suárez, Segundo Francisco; Rodriguez Saavedra, Lennin Roswell
OCDE field: https://purl.org/pe-repo/ocde/ford#3.01.05
Issue Date: 2024
Institution: Universidad Nacional de Trujillo
Abstract: La presente investigación tuvo como objetivo determinar la capacidad antioxidante del fruto Psidium guajava “guayaba” procedente de la provincia de Trujillo, para tal fin se recolectó 500 gramos de fruto en el distrito de Simbal provincia de Trujillo. El estudio se desarrolló en el laboratorio de química de la Facultad De Farmacia Y Bioquímica de la Universidad Nacional De Trujillo. La capacidad antioxidante se evaluó mediante el método de captación del radical libre 2,2-difenil-1-picrilhidrazilo (DPPH). Los resultados fueron 11,795% para la pulpa y del 19,753% para la cáscara, mostrando así un mayor porcentaje de actividad antioxidante en la cáscara. Además, la concentración total de antioxidantes, expresada en mg de Trolox por 100 g de fruta, fue considerablemente más alta en la evidenciando como resultados 638.3 mg TE/100 g en la cáscara y 377.222 mg TE/100 g en la pulpa. En conclusión, la guayaba tiene una notable capacidad antioxidante, especialmente concentrada en su cáscara. Esto sugiere que este fruto podría ser utilizado de manera beneficiosa en el tratamiento o prevención de ciertas enfermedades relacionadas con el estrés oxidativo.
ABSTRACT The objective of this research was to determine the antioxidant capacity of the fruit Psidium guajava "guava" from the province of Trujillo, for this purpose 500 grams of fruit were collected in the district of Simbal province of Trujillo. The study was carried out in the chemistry laboratory of the Faculty of Pharmacy and Biochemistry of the National University of Trujillo. Antioxidant capacity was assessed using the 2,2- diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. The results were 11.795% for the pulp and 19.753% for the peel, thus showing a higher percentage of antioxidant activity in the peel. In addition, the total concentration of antioxidants, expressed in mg of Trolox per 100 g of fruit, was considerably higher in the peel and 377.222 ETmg/100 g in the pulp and 377.222 ETmg/100 g in the pulp. In conclusion, guava has a remarkable antioxidant capacity, especially concentrated in its peel. This suggests that this fruit could be used beneficially in the treatment or prevention of certain diseases related to oxidative stress.
ABSTRACT The objective of this research was to determine the antioxidant capacity of the fruit Psidium guajava "guava" from the province of Trujillo, for this purpose 500 grams of fruit were collected in the district of Simbal province of Trujillo. The study was carried out in the chemistry laboratory of the Faculty of Pharmacy and Biochemistry of the National University of Trujillo. Antioxidant capacity was assessed using the 2,2- diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. The results were 11.795% for the pulp and 19.753% for the peel, thus showing a higher percentage of antioxidant activity in the peel. In addition, the total concentration of antioxidants, expressed in mg of Trolox per 100 g of fruit, was considerably higher in the peel and 377.222 ETmg/100 g in the pulp and 377.222 ETmg/100 g in the pulp. In conclusion, guava has a remarkable antioxidant capacity, especially concentrated in its peel. This suggests that this fruit could be used beneficially in the treatment or prevention of certain diseases related to oxidative stress.
Link to repository: https://hdl.handle.net/20.500.14414/22429
Discipline: Farmacia
Grade or title grantor: Universidad Nacional de Trujillo. Facultad de Farmacia y Bioquímica
Grade or title: Químico Farmacéutico
Juror: Chávez Anamto, Luis Alberto; Soto Vásquez, Marilú Roxana; Polo Bardales, José Luis
Register date: 30-Sep-2024
This item is licensed under a Creative Commons License