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Subject: search.filters.subject.ANTIOXIDANT

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    Evaluation of Antioxidants in Byproduct from Bananas: Dominico (Musa sapientum L.) and Maqueño (Musa balbisiana L.) as Quality Criteria
    (Universidad Estatal de Bolívar, 2022-10-19) Tigre León, Angelica; Guanga Chunata, Deysi; Zabala Vizuete, Rolando; Bayas Morejón, Favian
    In this work, the antioxidants of the two varieties of bananas viz. dominico (Musa sapientum L.) and maqueño (Musa balbisiana L.) were evaluated. Three factors were considered before the determination of antioxidant activity i.e. variety of banana, type of antioxidant and amount of antioxidant. The same conditions were also considered for citric acid and ascorbic acid in the amounts of 13, 15 and 17 mg/Kg; evaluated in the 36 experimental units. According to the obtained results, the best type of antioxidant is citric acid, which indicated that the T5 treatment is the one that presents the best results in the processed products. In addition, in this treatment a lower amount of antioxidant is used at a rate of 15 mg/Kg. It was established that they were complied with the minimum parameters established in the Codex Standard for Bananas (Plantain) Codex Stan 205-1997. The studied bananas were also complied with the microbiological parameters as established in the Ecuadorian technical standard NT INEN 1529-10. The definitive can be established that this product is fit for human consumption.
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    Antioxidant and Antimicrobial Properties Determination of two Varieties of Malanga: White Malanga (Xanthosoma sagittifolium) and Purple Malanga (Xanthosoma violaceum) Cultivated in Ecuador
    (Universidad Estatal de Bolívar, 2022-12-15) Poaquiza Caiza, Klever; Escobar Pungaña, Esthefania; Gaibor Chávez, Juan; Montero, Danilo; Bayas Morejón, Favian
    Background and Objective: Malanga is a tuber introduced in Ecuador, rich in thiamin, riboflavin, flavonoids, protein, fibre and vitamins, ideal for a balanced diet, which today contributes enormously to the socio-economic development of some areas of the country. In this sense, the objective of this work was to know the antioxidant and antimicrobial properties of two varieties of malanga (White and purple) grown in Ecuador. Materials and Methods: For which, the extract of the two malanga varieties was obtained using two extraction methods (soxhlet and supercritical fluids "SCF"). The extracts obtained were analyzed for their antioxidant activity by the DPPH method and their antimicrobial activity by disc-plate diffusion, against strains of Escherichia coli, Salmonella, Arcobacter and Staphylococcus aureus. Gas chromatography analysis coupled to a Mass Spectrometer (to know the bioactive compounds that act) was performed. Results: After these analyses, the SCF extracts showed higher antioxidant activity. With respect to antimicrobial activity, no values greater than 8 mm in halo size were found in any of the extracts, however, it was in the S. aureus strain that there was the greater activity of SCF extracts against the pathogen. After chromatography, the most representative compounds were phthalic acid, bis (2-ethylhexyl), linoleic acid, palmitic acid, linolein, 2-mono, furfural, pyranone, all of these together act as antioxidants, anti-inflammatory and antibacterial. Conclusion: Finally, it was concluded that malanga extracts by SCF could act as inhibitors only against Gram-positive bacteria.