Physico-chemical characterization of mixtures Cucumis sativus L. and Aloysia triphylla (Cedrón) with nutraceuticals properties.

Abstract

One of the main problems in the current diet is the overweight that generates chronic diseases such as diabetes and hypertension. In recent years globally, healthy food consumption has been an alternative to this problem, and a variety of these products are so-called functional foods. Previous research has shown that the Cedrón possesses medicinal properties while the cucumber is formed in 95% by water and is rich in vitamin E and natural oils. The aim of this work was to evaluate the nutritional, physical and chemical components and the antioxidant capacity of an optimal mixture of cucumber (Cucumis sativus L.) and cedron (Aloysia triphylla ) as the basis of a functional or nutraceutical drink. In order to define the composition of the hydroalcoholic mixtures, a D-optimal response surface design was carried out, evaluating 2 levels of the hydroalcoholic extract of Cedròn (0.025 – 0.125%) and cucumber (0.05 – 0.15%). In addition, the antioxidant capacity of the mixtures was evaluated by the inhibition of the DPPH radical, the value of IC50 (maximum

mean inhibitor concentration) was of 144.91 ug/ML, the inhibition percentage of the DPPH radical was 36.09 at a wavelength of 517 nm, we identified the presence of bioactive compounds such as flavonoids, tannins of which was positive for flavonoids in all mixtures.