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

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 M ET/g BS and 30  2.15 M ET/g BS, for FRAP 24  1.12 M ET/g BS, 23  1.39 M ET/g BS and DPPH 97  2.20 M ET/g BS, 101  1 94 M 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".