Author(s): María Rosario Calixto Cotos, Imad Hadi Hameed, Sofia Belinda Espinoza Escajadillo, Eva Ramos Llica, Mónica Guadalupe Retuerto Figueroa, José E. Olivera Garcia

Email(s): mcalixtoc@unmsm.edu.pe

DOI: 10.5958/0974-360X.2020.00394.7   

Address: María Rosario Calixto Cotos1, Imad Hadi Hameed2, Sofia Belinda Espinoza Escajadillo3, Eva Ramos Llica4, Mónica Guadalupe Retuerto Figueroa4, José E. Olivera Garcia5
1Departamento de Quimica Analítica. Facultad de Quimica e Ingeniería Quimica. Universidad Nacional Mayor De San Marcos, Lima, Perú.
2College of Nursing, University of Babylon, Hillah City, Iraq.
3Facultad de Odontología, Universidad Nacional Mayor de San Marcos, Lima, Perú.
4Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Perú.
5Instituto de Investigación de Bioquímica y Nutrición. Universidad Nacional Mayor de San Marcos, Lima, Perú.
*Corresponding Author

Published In:   Volume - 13,      Issue - 5,     Year - 2020


ABSTRACT:
The objectives of the present study were to evaluate the macronutrients of the peel and the pulp, as well as the phytochemical screening (PS), determines the total polyphenolic compounds (TPC), total flavonoid content (TFC) and antioxidant activity (AA) of the extracts of the pell and pulp of Oenocarpus bataua Mart. The fruits of Puerto Maldonado city were classified taxonomically. The macronutrients of the peel and pulp were determined by proximate analysis. Hydroalcoholic extract of the peel (PEE) and pulp (PUE) was prepared with ethanol: water (70:30, v:v) separately. It was detected mainly carbohydrates and polyphenols, flavonoids, antioxidante activity through the qualitative test of PS. For PEE and PUE, the results were: TPC of 60.60±0.30 and 40.77±0.90mg GAE/mL; TFC of 20.67±0.26 and 13.05±0.27mg CE/mL respectively. For skin and pulp AA by the ABTS technique reported values of 713.86±16.24 and 583.29±15.91µmol/100g TEAC and 29.64±0.68 and 45.82±1.23 IC50 (µg/mL) respectively. Also DPPH radical technique was used. Concluding that the peel presented greater antioxidant capacity than the pulp and this would be due to the polyphenols. In addition, the fat and protein content in the pulp was significant.


Cite this article:
María Rosario Calixto Cotos, Imad Hadi Hameed, Sofia Belinda Espinoza Escajadillo, Eva Ramos Llica, Mónica Guadalupe Retuerto Figueroa, José E. Olivera Garcia. Macronutrients, Polyphenols and Antioxidant capacity of the Peel and Pulp of the fruit Oenocarpus bataua Mart. “Ungurahui”. Research J. Pharm. and Tech 2020; 13(5):2192-2198. doi: 10.5958/0974-360X.2020.00394.7

Cite(Electronic):
María Rosario Calixto Cotos, Imad Hadi Hameed, Sofia Belinda Espinoza Escajadillo, Eva Ramos Llica, Mónica Guadalupe Retuerto Figueroa, José E. Olivera Garcia. Macronutrients, Polyphenols and Antioxidant capacity of the Peel and Pulp of the fruit Oenocarpus bataua Mart. “Ungurahui”. Research J. Pharm. and Tech 2020; 13(5):2192-2198. doi: 10.5958/0974-360X.2020.00394.7   Available on: https://rjptonline.org/AbstractView.aspx?PID=2020-13-5-24


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