Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino




Palabras clave:

capacidad antioxidante, fenoles totales, L. mutabilis, lupino Andino, tarwi.


Se evaluó el efecto del desamargado, la extrusión y el secado por aspersión sobre la capacidad antioxidante y los compuestos fenólicos totales en harinas no desgrasadas y desgrasadas de tres genotipos de lupino andino (Altagracia, Andenes y Yunguyo). El contenido de fenólicos totales (TPC; método Folin-Ciocalteu) y la capacidad antioxidante (DPPH y ABTS+) se evaluaron por espectrofotometría. Los resultados mostraron que los procesos tecnológicos disminuyeron significativamente (p ≤ 0,05) antioxidantes y compuestos fenólicos. El lupino amargo (muestra de control) tenía una mayor capacidad de TPC y antioxidante (p ≤ 0,05) que las muestras procesadas. En muestras no desgrasadas y desgrasadas, el TPC de las muestras procesadas varió entre 0,64 - 1,10 y 0,75 - 1,33 mg de ácido gálico equivalente/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. La capacidad antioxidante DPPH varió entre 2,87 - 4,10 y 3,12 - 4,73 μmol Trolox/g b.s, mientras que la capacidad antioxidante ABTS+ varió entre 50,65 - 75,56 y 61,63 - 76,88 μmol Trolox/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. Por otro lado, los lípidos influyeron negativamente en la cuantificación de TPC; por lo tanto, las muestras desgrasadas tenían un TPC más alto.


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Cómo citar

Córdova-Ramos, J. S., Glorio-Paulet, P., Hidalgo, A., & Camarena, F. (2020). Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino. Scientia Agropecuaria, 11(2), 157-165. https://doi.org/10.17268/sci.agropecu.2020.02.02



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