Valoración del producto tradicional siete harinas como fuente de antioxidantes y compuestos fenólicos

Abstract

Abstract: In this project the richness of traditional product "seven flours" as a source of antioxidants and phenolic compounds was evaluated. Samples from two suppliers of Loja province were used. After obtaining extracts with 70% aqueous acetone, it quantitated total phenols content by Folin-Ciocalteu method and antioxidant activity by methods: ABTS, FRAP and DPPH. The results showed total phenol content of 446 ± 8.47 mg EAG/100 g BS and 382 EAG ± 6.56 mg/100 g BS. As for antioxidant capacity by ABTS assay 37 ± 1.16 µM ET/g BS and 30 ± 2.15 &#956;&#924; &#917;T/g BS, for FRAP 24 ± 1.12 µM ET/g BS, 23 ± 1.39 µM ET/g BS and DPPH 97 ± 2.20 &#956;M ET/g BS, 101 ± 1 94 &#956;&#924; ET/g BS for both total and for ABTS phenols significant difference (p < 0.05) between the two suppliers; however, for FRAP and DPPH was no significant difference. With the results there is evidence of the important content of bioactive compounds and antioxidant product "seven flours"