Antioxidant capacity of the wild fruit pipisco (Jaltomata procumbens), and its application in the preparation of a sauce

Abstract

In this work, the antioxidant capacity of the wild fruit (Jaltomata procumbens) commonly known as “pipisco” was determined. The evaluated samples were: a) Fresh pipisco, b) Pipisco subjected to heat treatment, c) A preparation of a sauce with fresh pipisco and d) Pipisco´s extracts. The antioxidant capacity was determined by spectrophotometric methods ABTS (2,2´-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt), DPPH (2,2-diphenyl-1-picryl-hydrazyl), TBARS (thiobarbituric acid reactive substances), total carotenoids and polyphenols. In the test of ABTS and DPPH there was evaluated the aptitudes of the sample to trapping the radicals previously mentioned, the reductions of the free radicals was 69.21% ± 0.92 and 95.08% ± 3.38 respectively. In the TBARS there decided a percentage of inhibition of lipoperoxidation of 40.24%. The results in the total carotenoids content were 6.88 ± 0.05 µg/g of sample. The concentration of the total polyphenols in the fruit was 0.2621 ± 1.074 mg equivalents of the gallic acid/g per fruit.