ABSTRACT Objective :To determine the content of anthocyanins and vitamin C, as well as the antioxidant activity of the ethanol extracts of the fruits from seven Morus alba L. varieties. Materials and Methods :The content of anthocyanins and vitamin C was determined in seven varieties of Morus alba L. fruits, cultivated at the Pastures and Forages Research Station Indio Hatuey, as well as the antioxidant activity of the ethanol of these varieties through the phosphomolybdate radical capture essays and determination of total phenols. For the data processing a variance analysis was used. Correlations were made among the variables total antioxidant capacity, total phenols, content of anthocyanins and vitamin C, taking into consideration Pearson’s correlation coefficient and two significance levels of 0,01 and 0,05. Results :The content of anthocyanins, expressed as equivalent of cyanidin-3-glucoside, was between 40,74 and 96,07 mg/100 g, and vitamin C between 16,73 and 28,40 mg of ascorbic acid/100 mL of juice. All the extracts showed antioxidant activity. The total antioxidant capacity varied between 175,96 and 229,48 mmol of ascorbic acid/g of extract and the content of total phenols, between 291,52 and 897,17 mg of gallic acid/100 g of extract. Conclusions :The M. alba fruits showed high contents of anthocyanins and vitamin C. The variety Yu-62 showed the highest concentrations of these compounds. The ethanol extracts showed high antioxidant activity, which is correlated to the high content of total phenols, anthocyanins and vitamin C present in the fruits.

RESUMEN Objetivo : Determinar el contenido de antocianinas y de vitamina C, así como la actividad antioxidante de los extractos etanólicos de los frutos de siete variedades de Morus alba L. Materiales y Métodos : Se determinó el contenido de antocianinas y vitamina C a siete variedades de frutos de Morus alba L., cultivadas en la Estación Experimental de Pastos y Forrajes Indio Hatuey, así como la actividad antioxidante de los extractos etanólicos de estas variedades mediante los ensayos de captura del radical fosfomolibdato y la determinación del contenido de fenoles totales. Para el procesamiento de los datos se utilizó un análisis de varianza. Se realizaron correlaciones entre las variables capacidad antioxidante total, fenoles totales, contenido de antocianinas y vitamina C, teniendo en cuenta el coeficiente de correlación de Pearson y dos niveles de significación de 0,01 y 0,05. Resultados : El contenido de antocianinas, expresado como equivalente de cianidina-3-glucósido, estuvo entre 40,74 y 96,07 mg/100 g, y la vitamina C entre 16,73 y 28,40 mg de ácido ascórbico/100 mL de jugo. Todos los extractos mostraron actividad antioxidante. La capacidad antioxidante total varió entre 175,96 y 229,48 mmol de ácido ascórbico/g de extracto y el contenido de fenoles totales, entre 291,52 y 897,17 mg de ácido gálico/100 g de extracto. Conclusiones : Los frutos de M. alba presentaron elevados contenidos de antocianinas y vitamina C. La variedad Yu-62 mostró las mayores concentraciones de estos compuestos. Los extractos etanólicos dejaron ver elevada actividad antioxidante, lo que está correlacionado con el alto contenido de fenoles totales, antocianinas y vitamina C presentes en los frutos.

RESUMO: O desperdício na cadeia produtiva de frutos, incluindo as indústrias de suco e polpa, produz grandes quantidades de resíduos, como cascas, sementes e bagaços. Esse volume de resíduos gera impacto ambiental e econômico. O objetivo deste trabalho foi determinar o potencial de aproveitamento de resíduos de maracujá (Passiflora edulis) e de variedades de maçã (Malus domestica) na produção de farinhas funcionais. A farinha de maracujá apresentou maior redução de radicais DPPH (EC50%: 50,4μg/mL), demonstrando potencial antioxidante, maior inibição de Staphylococcus aureus (71,3±1,2μg/mL) e da acetilcolinesterase (10%). Todas as farinhas de maçã foram boas antioxidantes e a fuji destacou-se inibindo Pseudomonas aeruginosa (78,6±3,1μg/mL). Todos os resíduos mostraram potencial para aproveitamento como produto funcional, seja como fonte de antioxidantes, conservante natural (antimicrobiano) para alimentos secos ou uso suplementar no tratamento de Alzheimer.

ABSTRACT: The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact. The objective of this research was to determine the potential of using residues from passion fruit (Passiflora edulis) and apple (Malus domestica) varieties in the production of functional flours. Passion fruit flour showed greater reduction of DPPH (EC50%: 50.4μg/mL) radicals, showing antioxidant potential, as well as a more efficient inhibition of Staphylococcus aureus (71.3±1.2μg/mL), with a modest; however efficient, inhibition of acetylcholinesterase (10%). All Apple flours were good antioxidants and the fuji apple flour stood out inhibiting Pseudomonas aeruginosa (78.6±3.1μg/mL). All the residues showed potential for use as a functional product either as a source of antioxidants, a natural (antimicrobial) preservative for dry foods or supplementary use by patients with Alzheimer’s disease.