Examinando por Materia "Physalis"

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Acceso abierto
Consumo y uso tradicional de (physalis peruviana l.) Aguaymanto en personas que visitan el Mercado Gran Centro Comercial y Agropecuario Manuel Arturo Odría de Tarma – Junín, 2023
(Universidad Privada Norbert Wiener, 2024-10-14) Leyva Luna, Jennifer Dayan; Paucar Cueva, Percy Humberto; Ñañez del Pino, Daniel
The objective of this work was to evaluate the consumption and traditional use of the goldenberry (Physalis peruviana L.) in people who visit the Manuel Arturo Odría de Tarma – Junín large shopping and agricultural center market. A deductive study was carried out, with a quantitative approach, non-experimental basic type and observational scope using as an instrument a questionnaire that was carried out to 308 adults selected through a non-probabilistic sampling, accidental type and this instrument was applied for 7 days. The results found indicate that people consume the fruit Physalis peruviana L. only out of family habit and use it because it is a good antioxidant, however, they do not know about other benefits that this fruit can provide for health, making known its anti-inflammatory property (51,6%), helps reduce blood glucose levels (30,2%), treat cholesterol levels (31,5%), antioxidant (38,6%). It is concluded that people who visit the market indicate that they consume the fruit Physalis peruviana L. only out of family habit and they traditionally use it for its anti-inflammatory and antioxidant properties.
Acceso abierto
Contenido de compuestos fenólicos, evaluación de la actividad antioxidante y aceptabilidad sensorial de una torta elaborada con Physalis peruviana L. (Aguaymanto)
(Universidad Privada Norbert Wiener, 2023-07-06) Santivañez Ventocilla, Haydee Ruth; Inocente Camones, Miguel Angel
El objetivo fue analizar el efecto de la sustitución de la harina de trigo por puré de aguaymanto sobre la aceptabilidad y capacidad antioxidante en una torta. El estudio es analítico, transversal y prospectivo. Se elaboraron tortas con distinto porcentaje de puré de aguaymanto como sustituto de harina de trigo: Formulación 10%, 30% y 50% para posteriormente determinar la capacidad antioxidante, el contenido de compuestos fenólicos, valor nutricional y las características sensoriales mediante una prueba tipo hedónica de 9 puntos en 50 panelistas. Resultados: La evaluación sensorial mostro que las tres formulaciones de la torta con puré de aguaymanto fueron aceptadas sensorialmente. Además, los resultados obtenidos de la actividad antioxidante usando el método DPPH arrojo que la torta elaborada con un 50% de puré de aguaymanto presenta 869.022 µM equivalente trolox y en la cuantificación del contenido de compuestos fenólicos donde da como resultado 203.368475 mg Equivalente Acido Gálico/g torta. Conclusión: Se evidencio que la formulación de la torta elaborada con 50% de puré de aguaymanto presenta mayor concentración de compuestos fenólicos y actividad antioxidante, además que logro un nivel de agrado aceptable por lo cual es una alternativa viable para incorporar en la dieta.
Acceso abierto
Cuantificación de los componentes bioactivos de mermelada de lima (Citrus limetta Risso) y aguaymanto (Physalis peruviana L.) enriquecida con camu camu (Myrciaria dubia H.B.K. Mc Vaugh) y con características organolépticas aceptables
(Universidad Privada Norbert Wiener, 2018-09-15) Ayala Vilchez, Annika Ada; Guadalupe Sifuentes de Posadas, Luz Fabiola
In the present research, the bioactive components of lime, goldenberry, and camu camu fruits were studied and compared with mixtures of jams. Objectives: To quantify the bioactive components and to determine the level of acceptability of lime and goldenberry jams enriched with camu camu. Methodology: The design is descriptive, cross-sectional, with a quantitative approach to measure the concentrations of vitamin C, phenolic compounds, and the degree of liking or disliking of the jam mixtures. Results: The vitamin C content in jam increased up to 265% compared to the results of fresh fruit. The phenolic content in jam decreased up to 68%. The highest percentage of approval among the three jams was 62.5% of mentions indicating moderate liking for the AG+CC mixture, 67.5% of mentions indicating the same for L+CC, and 71% indicating moderate liking for the L+AG+CC mixture. Conclusions: Vitamin C is found in higher concentration in jam due to the mixture of fruits with high ascorbic acid content. On the other hand, the phenolic content decreased compared to fresh fruit. Overall liking indicates that up to 71% of mentions moderately liked the mixtures of the three jams.
Acceso abierto
Efecto antibacteriano del extracto etanólico del cáliz de Physalis peruviana (Aguaymanto) frente cepas de referencia, Lima Metropolitana, 2023
(Universidad Privada Norbert Wiener, 2024-05-04) Delgado Cubas, Luz Mery; Trujillo Paredes, Edith; Collanque Pinto, Jesús Daniel
Antibiotic resistance is a major global concern, with Streptococcus mutans, Porphyromonas gingivalis, and Staphylococcus aureus among the main pathogens involved. In this context, the objective of the present study was to determine the antibacterial effect of the ethanolic extract of Physalis peruviana (cape gooseberry) calyx against reference strains in Lima, 2023. The research followed a hypothetical-deductive method with a quantitative approach, classified as applied research, using an experimental cross-sectional explanatory-level design. The study population consisted of Physalis peruviana fruits and the bacterial strains Streptococcus mutans, Porphyromonas gingivalis, and Staphylococcus aureus. The sample included 10 kilograms of Physalis peruviana calyx and 15 Petri dishes, distributed into five plates per strain, with intentional non-probabilistic sampling. The phytochemical procedure consisted of a preliminary qualitative analysis, and the biological assay was performed using agar well diffusion. Results showed that the mean inhibition zones at concentrations of 25%, 50%, and 75% were lower than those observed for the positive controls (chlorhexidine and ciprofloxacin). Moreover, statistically significant differences were found between the experimental groups and the DMSO control (p<0.000). In conclusion, the ethanolic extract of Physalis peruviana calyx exhibited antibacterial activity at all tested concentrations against the reference strains in Lima, 2023, except at the 25% concentration, which showed a mean inhibition zone of 7.2160 mm against Streptococcus mutans ATCC 25175.