Examinando por Autor "Chavez Cabrera, Nain Abigail"

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    Nutritional composition, antioxidant capacity and antibacterial activity of the wild food plant Peperomia Crystallina Ruiz & Pav. (Limonyuyu) Peru, 2022
    (Universidad Privada Norbert Wiener, 2023-11-22) Chavez Cabrera, Nain Abigail; Bravo Araujo, Gloria Tula
    Determine the nutritional composition, antioxidant capacity and antibacterial activity of the wild food plant Peperomia crystallina Ruiz & Pav. (Limonyuyu). Methodology: Applied research, with a mixed approach. Quantitative nutritional composition in original plant methods: MS-INN calculation Collazos 1993; AOAC, 2nd Edition 2019; Differences MS-INN Collazos 1993; Official Methods of Food Analysis: A. Madrid, Vicente 1994; NTP 1980 (Revised 2011); NTP 1999 (Revised 2019); qualitative nutritional composition of the hydroalcoholic extract: the Molis reagent, Fehling A and Fehling B for carbohydrates, proteins with Ninhydrin. The antioxidant capacity of the original plant method of Arnao, Marino and Cano 2001; Swain T, Y Hillis 1959; hydroalcoholic extract method 2,2-Diphenyl-1-Picrylhydrazyl (DPPH). Antibacterial activity of the hydroalcoholic extract on Escherichia coli ATCC 25922 was compared with the Mc turbometric scale. Farland, and was estimated by visual inspection. Results: Limonyuyu has proteins, carbohydrates, calories, vitamin C, iron, magnesium, potassium, sodium, crude fiber, moisture and ash. The hydroalcoholic extracts have a high antioxidant capacity at a concentration of 100µg that inhibited 24.577% of the DPPH radical with p=0.00001488 and high antibacterial activity on Escherichia coli ATCC 25922 with inhibition zones > 14.99 mm for the hydroalcoholic extracts at 25%, 50%. , 75% with a p=0.01563; p=0.000000003716; p=0.00000000001465. Conclusion: Peperomia crystallina Ruiz & Pav. (Limonyuyu) demonstrated to have a varied nutritional composition, antioxidant capacity against DPPH and antibacterial activity against Escherichia coli ATCC 25922.