Actividad de enzimas antioxidantes de la pulpa madura e inmadura de Vasconcellea candicans (A. Gray) A. DC 1864 (Caricaceae)
DOI:
https://doi.org/10.15517/4m2rxg37Palabras clave:
catalasa, peroxidasa, superóxido dismutasa, glutatión sulfhidril transferasa, fruto del mito, papaya andinaResumen
Introducción. La determinación de sustancias antioxidantes de los frutos nativos es importante para su incorporación en la dieta y mejor aprovechamiento y conservación. Objetivo. Evaluar la actividad de las enzimas antioxidantes catalasa (CAT), peroxidasa (POX), superóxido dismutasa (SOD) y glutatión sulfhidril transferasa (GST), de extractos acuosos de pulpa madura e inmadura del fruto de Vasconcellea candicans (A. Gray) A. DC (“mito”, “papaya andina”) y relacionarlas con su concentración de polifenoles totales (PT). Materiales y métodos. Se extrajo la pulpa de cuatro frutos, maduros e inmaduros de “mito” provenientes de Santo Domingo de Los Olleros, Huarochirí, Lima, Perú, la cual fue procesada durante marzo a diciembre del año 2023. La obtención de la muestra se realizó por extracción acuosa de 20 g de pulpa en relación 20:80 en agua a 8 °C por 15 días (técnica de maceración en frío), usándose el sobrenadante luego de centrifugación. La determinación de PT se hizo por espectrofotometría usando ácido gálico como estándar. La determinación de la actividad específica de las enzimas se realizó mediante espectrofotometría usando los estándares respectivos. Se aplicaron estadísticas no paramétricas utilizando el software estadístico R. Resultados. Los frutos de V. candicans presentan diferencias marcadas entre estados de madurez, particularmente en contenido proteico y en la actividad de enzimas antioxidantes como CAT, SOD y GST. Las correlaciones bioquímicas son más pronunciadas en frutos maduros, indicando una reorganización funcional de los componentes antioxidantes durante la maduración. Conclusiones. Los resultados sugieren que la actividad de CAT, junto con los niveles de polifenoles, podría emplearse como un indicador bioquímico del grado de maduración del fruto, que podría servir para determinar y optimizar el tiempo de vida útil poscosecha del fruto.
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