Antocianinas totales y capacidad antioxidante in vitro de extractos de diferente grado etanólico del fruto de Vaccinium corymbosum “Arándano”

The objective of the study was determine the relationship between the content of total anthocyanin and antioxidant capacity in vitro of ethanolic extracts of different grade of fruit of Vaccinium corymbosum "Blueberry". extracts was prepared by macerating 24h using 10 g of fresh fruit and as a solvent 50 mL of ethanol of different rates (96, 70, 50 and 30ºGL), after that the extracts were filtered on Whatman Nº 1 and stored in amber vials and refrigerated at 10°C; the remaining fruit was crushed and macerated for 12 h with the same menses. Finally, the extracts were combined and completed to volume flasks with each of the solvents. For quantification of total anthocyanins, pH differential method was used, with spectrophotometric reading at 520 nm and for evaluating antioxidant capacity, 0.1 mM ethanolic solution of the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH ), the faced which 100 L of each of the extracts, the length of read; 517nm. The concentration of total anthocyanins (mg / mL) expressed as cyanidin-3- glucoside and its antioxidant capacity was 0,030 +/- 0,002, 47,1%; 0,016 +/- 0,001, 43,5%; 0,013 +/- 0,002 and 0,008 +/- 41,5% 0001 34,7% for extracts (96, 70, 50 and 30ºGL) respectively. There is a relationship between the content of total anthocyanins and antioxidant capacity in vitro of the ethanolic extracts of different grade fruit of Vaccinium corymbosum "Blueberry" and that the best solvent for extraction is ethanol 96ºGL. El presente trabajo de investigación tuvo como objetivo determinar la relación entre el contenido de antocianinas totales y la capacidad antioxidante in vitro de extractos de diferente grado etanólico del fruto de Vaccinium corymbosum “Arándano”. Los extractos fueron elaborados por maceración de 24h, usando 10 g de fruto fresco y como solvente 50 mL de etanol de diferentes graduaciones (96, 70, 50 y 30ºGL), pasado el tiempo de maceración los extractos fueron filtrados; y el fruto remanente triturado y macerado por 12h con los mismos menstruos. Finalmente los extractos se reunieron y completaron a volumen en matraces aforados con cada uno de los solventes. Para la cuantificación de antocianinas totales se usó el método de pH diferencial, con lectura espectrofotométrica a 520 nm y para la valoración de la capacidad antioxidante una solución etanólica 0.1 mM del radical libre 2,2 difenil-1-picrilhidrazil (DPPH), la cual se enfrentó a 100 μL de cada uno de los extractos, siendo la longitud de lectura; 517nm. La concentraci