Capacidad antioxidante y contenido de compuestos fenólicos en alimentos tradicionales de la población ecuatoriana

Abstract

Abstract: In the present research, the phenolic content and antioxidant capacity of 6 sample in raw and cooked flour. These foods are part of the REDU project, and they are classified into legumes and pseudocereals. Extracts were obtained following the methods described by Pérez J. & Saura-Calixto F. (2007). The phenolic content of amaranth, cóndor bean, pallar bean, bean, gandul and quinoa were evaluated using the Folin-Ciocalteu reagent and the antioxidant capacity was measured using the DPPH, ABTS and FRAP methods. Frejol (Phaseolus vulgaris) and gandúl (Cajanus cajan) exhibited the higher antiradical capacity, both for extracts obtained from sample in raw flour as cooked, with values higher than 15 μM TE / g BS. Similarly, for the DPPH and ABTS assays, the SC50 values of fréjol (290 μg / mL) and gandúl (287.24 μg / mL) were calculated, being higher than their homologues, reported in the literatura.