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

Javier S. Córdova-Ramos; Patricia Glorio-Paulet; Alyssa Hidalgo; Felix Camarena

doi:10.17268/sci.agropecu.2020.02.02

Autores/as

Javier S. Córdova-Ramos Escuela Profesional de Ciencia de los Alimentos. Universidad Nacional Mayor de San Marcos. Av. Universitaria / Calle Germán Amézaga 375, Lima. http://orcid.org/0000-0002-9292-6585
Patricia Glorio-Paulet Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima. http://orcid.org/0000-0001-9236-8141
Alyssa Hidalgo Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria 2, 20133 Milano. http://orcid.org/0000-0002-3311-814X
Felix Camarena Facultad de Agronomía, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima. http://orcid.org/0000-0002-1661-0693

DOI:

https://doi.org/10.17268/sci.agropecu.2020.02.02

Palabras clave:

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

Resumen

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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