Abstract
ABSTRACT: The objective of this research is to determine the in vitro effect of ethanol extracts of freeze-dried fruits of Passiflora mollisima (H.B.K) Bailey (Tumbo) and Physalis peruviana (Aguaymanto) in an experimental model of oxidative stress based on reduction of free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) by antioxidants in each fruit. Fresh and half-ripe fruits were used, which mesocarp was lyophilized in OMNIAGRO enterprise. Extracts were prepared by ultrasound-assisted extraction (EAU) from the free lyophilized of seeds using ethanol (96%) as dissolvent. The determination of antioxidant capacity of ethanol extract of each freeze-dried fruit was made by DPPH method evaluating the percentage of decoloration of radical DPPH by antioxidants present in each fruit and measuring half inhibitory concentration (CI50) for each extract. Is evidenced, that ethanol extract of each freeze-dried fruit have the effect of reducing the free radical DPPH. However, each extract has a determined half inhibitory concentración (CI50), inversely proportional to the capacity activity. Half inhibitory concentration (CI50) expressed in mg.mL-1 for ethanol (96%) extract of lyophilized fruits of Passiflora mollisima (H.B.K) Bailey (Tumbo) was 0.2421, while for ethanol (96%) extract of lyophilized fruits of Physalis peruviana (Aguaymanto) was 0.5268. Therefore, the ethanol (96%) extract of lyophilized fruit of Passiflora mollisima (H.B.K) Bailey (Tumbo) shows the highest antioxidant capacity. Finally, it was shown that fruits of Passiflora mollisima (H.B.K) Bailey (Tumbo) and Physalis peruviana (Aguaymanto) contain antioxidants compounds that are beneficial for health. Then, it is necessary to reevaluate this fruit for prevention of disease. Key Words: Antioxidant capacity, DPPH, freeze-dried, Passiflora mollisima (H.B.K) Bailey (Tumbo), Physalis peruviana (Aguaymanto).
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