Avaliação da atividade antioxidante da physalis em diferentes estágios de maturação

Abstract

Small fruits (berryes) have been the subject of studies due to the wide variety of bioactive compounds and high antioxidant capacity they have. Among them stands out Physalis peruviana L. Originating in South America, known mainly for its nutritional and medicinal activities, even widely used in folk medicine. Extracts extracted from fruits and vegetables have increasingly aroused the interest of the scientific community because they contain substances that confer health benefits. These benefits are mainly due to the presence of bioactive compounds capable of carrying out various activities in the body, among which the improvement of the level of cellular stress stands out, decreasing the oxidative damage caused by reactive oxygen species (ROS), decreasing the risk of cancers and chronic degenerative diseases (DCD). The aim of this study was to verify the antioxidant potential of Physalis peruviana extracts, at different stages of maturation. To make this possible, spectrophotometric methods and the 2,2diphenyl-1-picryl-hydrazil (DPPH), 2,2-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS) methods and the iron reduction (FRAP) to assess Total Antioxidant Activity (AAT). The AAT demonstrated by the extract of Physalis fruits in the initial stage of maturation (green fruit) was higher than the AAT activity of the ripe stage. Physalis fruits in the initial stage of maturation (green fruit) are indicated when the objective is to have Total Phenolic Compounds (CFT) contents. Reducing sugars highlight Physalis due to the high levels found in greater quantities in the last stage of ripeness (ripe fruit). The extracts also showed low levels of carotenoids, flavonoids, anthocyanins and vitamin C, indicating possible degradation of these compounds during processing and analysis. The Physalis peruviana chromatogram showed 32 peaks indicating the presence of 32 phytochemicals, including furfural which is the result of degradation, indicating that the compounds have degraded. That is, the Physalis fruit when green, has greater antioxidant potential, making it a promising exogenous source of bioactive compounds with antioxidant capacity, thus suggesting further studies of individualized compounds.