{"id":44170,"date":"2020-09-25T06:30:11","date_gmt":"2020-09-25T04:30:11","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=44170"},"modified":"2020-10-02T14:39:46","modified_gmt":"2020-10-02T12:39:46","slug":"44170","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=44170","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Fitocomplementaria &#8211; HERBOLOGIA: \u00abAn\u00e1lisis in vitro del efecto antioxidante de la pimienta de Jamaica\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-KMwWZATo3bk\/X3C1k2eIXGI\/AAAAAAAAf1Q\/U4ALR8k0qKU7IEJ5IESLM6TlC6wJD6wHQCLcBGAsYHQ\/s176\/Food_Nutrition%2BSciences.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-KMwWZATo3bk\/X3C1k2eIXGI\/AAAAAAAAf1Q\/U4ALR8k0qKU7IEJ5IESLM6TlC6wJD6wHQCLcBGAsYHQ\/s0\/Food_Nutrition%2BSciences.jpg\" border=\"0\" data-original-height=\"176\" data-original-width=\"130\" \/><\/a>Onwasigwe, E. N., Verghese, M., Sunkara, R., Shackelford, L., &amp; Walker, L. T. (2017).\u00a0<a href=\"https:\/\/www.scirp.org\/journal\/paperinformation.aspx?paperid=77953\">In Vitro Analysis of the Antioxidant Effect of Allspice<\/a>.\u00a0<i>Food and Nutrition Sciences<\/i>, 8(7), 778-792.<\/p>\n<p>FONDO: Los antioxidantes son captadores de radicales libres que se encuentran en las especias y que pueden desempe\u00f1ar un papel importante en la prevenci\u00f3n de la muerte celular. La pimienta de Jamaica es una baya inmadura seca obtenida de la planta Pimento dioica que puede tener potencial antioxidante.<\/p>\n<p>OBJETIVO DEL ESTUDIO Y METODOLOG\u00cdA: El objetivo de este estudio fue determinar el contenido fen\u00f3lico total, flavonoides y la capacidad antioxidante de la pimienta de Jamaica utilizando ensayos seleccionados como 2,2-difenil-1-picrilhidrazilo (DPPH), Potencial antioxidante reductor f\u00e9rrico (FRAP) y Capacidad antioxidante equivalente de Trolox ( TEAC), \u00d3xido N\u00edtrico (NO) y Capacidad Antioxidante Reductora de Ox\u00edgeno (ORAC). El contenido total de fen\u00f3licos y flavonoides de la pimienta de Jamaica se determin\u00f3 mediante extracci\u00f3n con agua y metanol. Se realiz\u00f3 una comparaci\u00f3n de la actividad antioxidante del agua y los extractos metan\u00f3licos de pimienta de Jamaica utilizando los diferentes ensayos (DPPH, TEAC, NO, ORAC y FRAP).<\/p>\n<p>RESULTADOS: El contenido fen\u00f3lico total (6,9%), la actividad de eliminaci\u00f3n de NO (38,8%) y ORAC (35,1%) fueron mayores en el metanol en comparaci\u00f3n con los extractos de agua de pimienta de Jamaica, mientras que los flavonoides (57%), FRAP (11,2%) y TEAC (1,82%) ) fueron m\u00e1s altos en extractos de agua en comparaci\u00f3n con los extractos de metanol de pimienta de Jamaica. El contenido total de fen\u00f3licos y flavonoides fue mayor en los extractos de metanol en comparaci\u00f3n con los extractos de agua de pimienta de Jamaica. La actividad IC50 (DPPH), FRAP y TEAC, eliminaci\u00f3n de NO y ORAC fue mayor en los extractos de metanol en comparaci\u00f3n con los extractos de agua de pimienta de Jamaica. El contenido total de flavonoides, FRAP y TEAC, eliminaci\u00f3n de NO y ORAC fueron significativamente m\u00e1s altos (p \u2264 0,5) en los extractos de metanol en comparaci\u00f3n con los extractos de agua de pimienta de Jamaica.<\/p>\n<p>CONCLUSIONES: Esto muestra que la pimienta de Jamaica tiene potencial antioxidante y que el m\u00e9todo de extracci\u00f3n puede jugar un papel crucial en la cantidad de fitoqu\u00edmicos extra\u00eddos de la planta. La utilizaci\u00f3n de pimienta de Jamaica en productos alimenticios puede proporcionar propiedades funcionales adicionales.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Onwasigwe, E. N., Verghese, M., Sunkara, R., Shackelford, L., &amp; Walker, L. T. (2017).\u00a0In Vitro Analysis of the Antioxidant Effect of Allspice.\u00a0Food and Nutrition Sciences, 8(7), 778-792. FONDO: Los antioxidantes son captadores de radicales libres que se encuentran en las especias y que pueden desempe\u00f1ar un papel importante en la prevenci\u00f3n de la muerte celular. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-44170","post","type-post","status-publish","format-standard","hentry","category-naturopatia-fitocomplementaria-herbologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Fitocomplementaria - HERBOLOGIA: &quot;An\u00e1lisis in vitro del efecto antioxidante de la pimienta de Jamaica&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=44170\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Fitocomplementaria - HERBOLOGIA: &quot;An\u00e1lisis in vitro del efecto antioxidante de la pimienta de Jamaica&quot; -\" \/>\n<meta property=\"og:description\" content=\"Onwasigwe, E. N., Verghese, M., Sunkara, R., Shackelford, L., &amp; Walker, L. T. (2017).\u00a0In Vitro Analysis of the Antioxidant Effect of Allspice.\u00a0Food and Nutrition Sciences, 8(7), 778-792. FONDO: Los antioxidantes son captadores de radicales libres que se encuentran en las especias y que pueden desempe\u00f1ar un papel importante en la prevenci\u00f3n de la muerte celular. 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