Total phenolic compounds and antioxidant activity in chayotas (Sechium edule Jacq., variety Virens levis)

Contenido de compuestos fenólicos y actividad antioxidante en chayota (Sechium edule Jacq.Sw. cv. “virens levis”)

• Viluzca Chiquinquirá Fernández Palmar Universidad del Zulia
• María José Rivas Bravo Universidad del Zulia
• Kairelys Beatriz Bencomo Santamaria Universidad del Zulia
• Laura Rolymags Soto Arrieta Universidad del Zulia

DOI: https://doi.org/10.5281/zenodo.4926263

Keywords: Chayote, phenolic compounds antioxidant activity

Abstract

Phenolic compounds are substances with antioxidant properties that are widely distributed in plants and are part of many foods, such as fruits. The purpose of this research was to evaluate the content of total phenolic compounds and antioxidant activity in chayote (Sechium edule Jacq., variedad Virens levis. For the physicochemical characterization, the methodology of A.O.A.C was used. The determination of total phenolic compounds was carried out by the Folin-Ciocalteu method, while for the determination of the antioxidant activity the ABTS radical ion method was followed. The content of total phenolic compounds (mg GAE /100g) in chayote pulp was 41.71 ± 5.42 for extracts without purification and 23.10 ± 3.58 for purified extracts. The antioxidant activity (mg VEAC/100g) was 14.57 ± 1.22 for extracts without purification and 8.07 ± 0.20 for purified extracts using ascorbic acid as a reference standard. The antioxidant activity expressed as VEAG/100 mg (using gallic acid as the reference standard) was 27.63 ± 2.52 for extracts without purification and 14.81 ± 0.74 mg for purified extracts. The presence of phenolic-type structures was verified using infrared spectrometry. Chayote pulp is a rich source of phenolic compounds with antioxidant activity.

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