Determinación de la capacidad antioxidante en alimentos tradicionales

Abstract

In the present investigation we worked with three types of plant species, which included 2 different legumes: cowpea (Vigna unguiculata) and hyacinth bean (Dolichos lablab); and a pseudocereal: amaranth (Amaranthus spp). There were two samples of each species with different place of origin. Sequential extractions were performed with methanol/water (50:50 v/v) and acetone/water (70:30 v/v) and both extractions were combined, and from this the antioxidant capacity was quantified. The samples of cowpea from the Macará canton of the city of Loja presented the highest antioxidant potential in the methods: ABTS (27,5 μmol TE/g DW), DPPH (27,8 μmol ET/g DW), FRAP (18,3 μmol TE/g DW) and total phenol content (288 mg GAE/100 g DW). All the samples studied proved to be important sources of antioxidants, however, depending on the place of origin of the sample, a higher or lower result was obtained, which was analyzed statistically