Capacidad antioxidante y contenido de polifenoles totales de extractos de tallo de Stevia rebaudiana en varios modelos in vitro.

Antioxidant Capacity And Total Polyphenol Content Extracts In Stevia Rebaudiana Stem In Several In Vitro Models.

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Natalia Andrea Mendoza Isaza
Jorge Andrés Hoyos–Arbeláez
Carlos Alberto Peláez-Jaramillo

Resumen

Este artículo presenta la determinación de la capacidad antioxidante y contenido de polifenoles totales en dos extractos, acuoso y orgánico, de tallos de Stevia Rebaudiana variedad Morita II. La capacidad antioxidante se determinó a través de varios ensayos in vitro: el método 1,1-difenil-2-picril-hidrazilo (DPPH), el ensayo de decoloración ácido 2,2′-azino-bis-3-etilbenzotiazolin-6-sulfónico (ABTS), el ensayo de la Capacidad de reducción Férrica Antioxidante (FRAP) y polifenoles totales por el reactivo Folin-Ciocalteu. Los resultados se analizaron mediante correlación Person´s.  Este trabajo se realizó con el fin de darle un valor agregado al tallo de Stevia y potencializar su uso como fuente de compuestos antioxidantes. Los resultados indican que los extractos de los tallos de Stevia cultivados en Colombia poseen una mayor actividad inhibidora de radicales libres comparado con los reportes de la literatura en cuanto a hoja y tallo. Por lo tanto se puede concluir que los tallos son una fuente accesible de antioxidantes.

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Biografía del autor/a (VER)

Natalia Andrea Mendoza Isaza, Universidad de Antioquia

Química, Magister en Ciencias Farmacéuticas y Alimentarias, Investigadora

Universidad de Antioquia

Referencias (VER)

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