RESUMEN En el procesamiento del café se generan residuos orgánicos, como la cáscara y pulpa de cereza de café, que no son aprovechados y, consecuentemente, impactan en el medio ambiente. Considerando el aprovechamiento de estos residuos, el objetivo de este trabajo fue evaluar la presencia de componentes bioactivos en pigmentos extraídos de la pulpa y cáscara de cerezas de café, de las variedades Catimor y Typica, así también, comparar el impacto de métodos de conservación de estos residuos (in natura, seco y congelado), sobre el contenido de antocianinas totales (CAT), polifenoles totales (PFT) y la capacidad antioxidante. Los pigmentos de la cáscara y pulpa de café fueron extraídos con metanol acidificado, y posteriormente, fueron determinados los espectros que corresponden a compuestos antociânicos, por espectroscopia UV-Visible y FTIR-ATR. Valores de CAT fueron determinados mediante el método pH diferencial, los PFT a través del método Folin-Ciocalteu, y la capacidad antioxidante con el método 2,2-Difenil-1-Picrilhidrazilo (DPPH). Los resultados obtenidos para cáscara y pulpa: in natura, seca y congelada, de las variedades Catimor y Typica, revelan que el CAT muestra un rango de 35,16-10,16 mg cianidina 3-G/100g, el contenido de PFT de 1971,10-247,12 mg ácido gálico/100 g y la capacidad antioxidante por DPPH de 33,73-16,07 µmol trolox/g respectivamente. Los residuos secos de la variedad Catimor presentaron mayor actividad antioxidante, seguido de residuos in natura y congelados sin diferencia significativa entre ambos. De esta manera, los residuos del procesamiento del café poseen alto potencial agroindustrial como fuente de colorante natural.

ABSTRACT In the processing of coffee, organic residues are generated, such as coffee peel and cherry pulp, which are not used and, consequently, have an impact on the environment. Considering that these residues contain antioxidants, the objective of this research was to obtain natural colorants from Arabica coffee peels and pulp of the Catimor and Typica varieties, as well as to evaluate the impact of the conservation methods of these residues (in natura, dry and frozen) on the total anthocyanin content (CAT), total polyphenols (PFT) and antioxidant capacity. The colorants of the coffee peel and pulp were extracted with acidified methanol and the spectra corresponding to anthocyanin compounds were determined by UV-Visible and FTIR-ATR spectroscopy. The CAT was determined by the differential pH method, the PFT by the Folin-Ciocalteu method, and the antioxidant capacity by the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) method. The results obtained for peel and pulp: in natura, dry and frozen, of Catimor and Typica varieties, reveal that the CAT content shows a range of 35.16-10.16 mg cyanidin 3-G/100g, the PFT content of 1971.10-247.12 mg gallic acid/100 g and th6e antioxidant capacity by DPPH of 33.73-16.07 µmol trolox/g respectively. Thus, coffee processing residues have a high agroindustrial potential as a source of natural colorant, resulting that the dried residues of the Catimor variety have a higher antioxidant activity, followed by in natura and frozen residues, with no significant difference between the two.

Abstract Fruits are natural sources of antioxidants, especially anthocyanins. However, these compounds are sensitive to certain environmental or processing factors such as temperature, and there are reports in the scientific literature pointing out that temperature has an influence on the degradation of anthocyanins. In this sense, two native fruits from the Apurímac-Peru, known as alabilí (Vaccinium floribundum Kunth) and macha-macha (Gaultheria glomerata (Cav.) Sleumer) were studied as sources of anthocyanins and their degradation by the action of temperature. Anthocyanin extracts with concentrations of 148 and 224 mg L-1 (mg cyanidin 3-glucoside/L) from alaybilí and macha-macha fruits, respectively, were obtained by ethanol extraction and the degradation kinetic was evaluated at temperatures from 30 ºC to 60 ºC, thus noting that the macha-macha extracts showed greater degradation compared to the alaybilí extracts. It was confirmed that the degradation of anthocyanins was best represented by first-order kinetics, with rate constant ranging from 7.07·10-4 to 5.96·10-3 h-1 for alaybilí and from 1.62·10-3 to 1.71·10- 2 h-1 for macha-macha, with activation energies of 60.2 and 70.4 kJ mol-1, respectively. Both fruits turned out to be sources of anthocyanins, and the anthocyanins presented in the alaybilí fruit had greater stability at temperature

Resumo As frutas são fontes naturais de antioxidantes, em especial antocianinas; no entanto, de acordo com a literatura, esses compostos têm sensibilidade a certos fatores ambientais, encontrando-se relatos na literatura científica de que a temperatura tem influência na degradação das antocianinas. Nesse sentido, duas frutas nativas da região de Apurímac, Peru, conhecidas como alabilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) foram estudadas como fontes de antocianinas e a cinética de degradação foi investigada. Extratos antociânicos com concentrações de 148 e 224 mg L-1 (mg cianidina 3-glucosídeo/L), a partir de frutos de alaybilí e macha-macha, respectivamente, foram obtidos por extração etanólica e, posteriormente, foi avaliada a cinética de degradação nas temperaturas de 30 °C a 60 °C. Constatou-se que os extratos de macha-macha apresentaram maior degradação em relação aos extratos de alaybilí. Foi confirmado que a cinética de primeira ordem representa melhor a degradação das antocianinas, com constantes de velocidade variando de 7,07·10-4 a 5,96·10-3 h-1 para alaybilí e de 1,62·10-3 a 1,71·10-2 h-1 para macha-macha, com energias de ativação de 60,2 e 70,4 kJ mol-1, respectivamente. Ambos os frutos são fontes de antocianinas, sendo que as antocianinas presentes no fruto de alaybilí apresentam maior estabilidade à temperatura.

Abstract: The primary purpose of the present study is to identify the most prevalent anthocyanins in Gaultheria glomerata (Cav.) Sleumer fruit extracts and assess the effects of different conservation conditions on total anthocyanins (TA), total polyphenols (TP), and antioxidant capacity (DPPH). TA, TP, and DPPH are determined by the pH differential method, the Folin-Ciocalteu method, and the DPPH method, respectively. The results obtained for fresh, frozen, and dry fruit are: 1) TA = 19.25, 21.71, and 12.92 mg of cyanidin 3-glucoside/100g, 2) TP = 1585.49, 820.73, and 1804.07 mg of gallic acid/100g, DPPH = 38.39, 35.10, and 36.81 µmol trolox/g, respectively. In conclusion, based on the bioactive compound content obtained, G. glomerata (Cav.) Sleumer fruit is a healthy functional food and the best method for its conservation is freezing when compared to dried fruit.

Resumen: El objetivo del presente estudio es identificar las antocianinas mayoritarias en extractos de frutos de Gaultheria glomerata (Cav.) Sleumer y valorar el efecto de diferentes estados de conservación sobre antocianinas totales (CAT), polifenoles totales (PFT) y la capacidad antioxidante (DPPH). Las CAT se determinaron mediante el método pH diferencial, los PFT a través del método Folin-Ciocalteu, y la capacidad antioxidante con el método DPPH. Los resultados obtenidos para frutos fresco, congelado y seco son: 1) CAT = 19.25, 21.71 y 12.92 mg de cianidina 3-glucósido/100g, 2) PFT = 1585.49, 820.73 y 1804.07 mg de ácido gálico/100g, y 3) DPPH = 38.39, 35.10 y 36.81 µmol trolox/g, respectivamente. En conclusión, por su contenido de compuestos bioactivos, los frutos de G. glomerata (Cav.) Sleumer podrían utilizarse como alimento funcional saludable, siendo el mejor estado de conservación el congelado con referencia a los frutos secos.

Resumen Las hojas de camote morado (Ipomoea batatas L.) un subproducto de la agroindustria, son utilizadas principalmente en la alimentación animal, en algunos países asiáticos son consumidas como vegetales en ensaladas; una nueva alternativa de uso para estas hojas en nuestra región podría ser mediante bebidas tipo té, a fin de extraer compuestos bioactivos presentes en sus hojas. Por lo que el objetivo del presente trabajo fue determinar los compuestos fenólicos y la capacidad antioxidante del té de hojas de camote morado (TCM), para ello se realizó una extracción acuosa a temperatura de ebullición de las hojas secas de camote morado proveniente del valle de Pachachaca, Abancay Apurímac-Perú, posteriormente se procedió a analizar, tomando como referencia al té verde comercial (TVC). Se determinó el contenido de Polifenoles totales por el método de Folin Ciucalteau, obteniéndose valores para TCM y TVC de 14.16 y 9.40 mg de GAE/g de hojas respectivamente. También se evalúo la actividad antioxidante por 2 métodos químicos; el primero mediante la Capacidad antioxidante equivalente a Trolox (TEAC) con el ácido 2,2’-azino-bis-3-etilbenzotiazolina-6-sulfónico (ABTS) obteniéndose 8.61 y 7.98 μmol Trolox/mL en TCM y TVC respectivamente, demostrando estos resultados que el TCM presenta mayor poder bioactivo y capacidad antioxidante; así mismo se evalúo la TEAC con 1,1-diphenyl-2-picrylhydrazyl (DPPH) reportando valores 25.16 y 25.63 μmol Trolox/g para TCM y TVC, implicando estos resultados que el TCM presenta una capacidad antioxidante semejante al del TVC considerado por excelencia como bebida antioxidante. Se encontró además una correlación r=0.9129 entre polifenoles y antioxidantes.

Abstract A purple sweet potato (Ipomoea batatas L.) leaves, a byproduct of agroindustry, mainly are used in animal feed, and also are consumed in salads as vegetable in Asian countries, a new use for these leaves in our region will be tea dinks, in order to extract bioactive compounds present in their leaves. The aim was to determine the phenolic compounds and antioxidant capacity the purple sweet potato leaves tea (TCM), an aqueous extraction at boiling temperature the dried leaves of purple sweet potato from Pachachaca valley Abancay-Apurímac, Perú was carried and analyzed, whit commercial green tea as a reference (TVC). The content of total polyphenols by Folin Ciucalteau was determined, obtaining 14.16 and 9.40 mg of GAE/ g leaves for TCM and TVC respectively. The antioxidant activity by two methods was evaluated, the first one through antioxidant capacity equivalent to Trolox (TEAC) with 2,2’-azino-bis-3-etilbenzotiazolina-6-sulfónico (ABTS), obtaining 8.61 and 7.98 μmol Trolox/mL in TCM and TVC respectively, these result evidence that TCM exhibited better bioactive compounds and antioxidant capacity, likewise TEAC by 1,1-diphenyl-2-picrylhydrazyl (DPPH) was evaluated reporting 25.16 and 25.63 μmol Trolox/g for TCM an TVC, implying that TCM display an antioxidant capacity similar to TVC considered an antioxidant beverage by excellence. A correlation r=0.9129 between polyphenols and antioxidant was also found.

ABSTRACT The Natural dye demand is growing worldwide. This research is about the extracts of the fruits of (Mio mio) Coriaria ruscifolia L., from which little information is available, but we found in them anthocyanic and polyphenolic compounds which are great interest as bioactive compounds because of their antioxidant capacity. Nowadays, It is known that flavonoids including anthocyanins from (Mio mio) fruit has anticancer properties and other functional properties that made this study a great interest and can be used as a great source of antioxidant as natural dyes. The objective of the present study was to determine the bioactive compounds and antioxidant capacity of (Mio mio) fruit to use in the food industry. The extraction of their pigments were carried out with acidified methanol and into this extract their anthocyanin characteristics were determined by Visible UV spectroscopy, FTIR-ATR, then the composition of their anthocyanins were determined by HPLC. The content of total CAT anthocyanins were determined by diferential pH method. This 440.22 (mg of cyanidin 3-glucoside / 100 g) in addition the total content of polyphenols PFT were quantified using the Folin-Ciocalteu method with 1820.41 (mg gallic acid / 100 g). The antioxidant capacity TEAC - ABTS has also been evaluated with 739.92 (µmoltrolox / 100 g). The results of the bioactive compounds and antioxidant capacity of (mio mio) fruit extracts were notably higher than those reported by diferent similar fruits. This impliesas a conclusion that these fruits can be used as a source of antioxidants in the form of natural dyes. In conclusion, the extracts of (mio mio) correspond to anthocyanin structures with a high antioxidant capacity, with a promising future for agro-industrial use

RESUMEN Frente al creciente incremento de enfermedades cardiovasculares, neurodegenerativos y cancerígenos, es menester el consumo de alimentos con alto poder antioxidante que neutralicen los radicales libres causantes de estas enfermedades. El objetivo de esta investigación fue caracterizar las antocianinas por espectroscopia UV Vis, FTIR-ATR y HPLC, determinar el contenido antocianinas (AT), polifenoles totales (PFT) y capacidad antioxidante en frutos nativos de mio mio (Coriaria ruscifolia L) de Abancay, Apurímac-Perú. Estas determinaciones se efectuaron por métodos de pH diferencial, Folin-Ciocalteu y capacidad antioxidante TEAC ABTS y DPPH. La extracción de pigmentos fue realizada con metanol acidificado con HCl al 0.01%. Los espectros Uv Vis y FTIR mostraron características antociánicas, identificándose por HPLC la cianidina como antocianina mayoritaria. El contenido de (AT) fue de 440.22 (mg cianidina 3-glucosido/100g), PFT de 371.71 (mg ácido gálico/100g), TEAC ABTS 134.40 (µmol trolox/g) y TEAC DPPH 82.70 (µmol trolox/g). En conclusión, los extractos del mio mio corresponden a estructuras antociánicas con una gran capacidad antioxidante, con un futuro promisorio para uso agroindustrial. En este trabajo también se observó correlación significativa entre el contenido de antocianinas totales y la capacidad antioxidante TEAC ABTS