Capacidad antioxidante y fenoles en legumbres tradicionales sometidas a tratamientos de cocción.

Abstract

In the present investigation, the effects of domestic cooking methods antioxidants and total phenolics compounds of zarandaja (lablab purpureus (L.) Sweet) and firiguero (Vigna unguiculata (L.) Walp) was evaluated. Grains were obtained in the canton Macara the zarandaja and firiguero in Zapotillo canton, in the province of Loja. A sectorized survey in the city of Loja was applied to define the cooking methods and time most used by families in the city of Loja soak. To determine cooking times, a sensory analysis was performed. cooking methods to boiling and pressure were used, samples cooked lyophilised. To obtain the extracts worked with solvent methanol / water and acetone / water. With sample extracts raw and cooked, antioxidant capacity using ABTS, FRAP, DPPH and phenolic content was determined IC50 methods further evaluated. The best results were phenolic content in the raw grain firiguero (759.88 ± 41.76EAG mg / 100 g) grain and oil in zarandaja (1131.48 ± 0.03 EAG mg / 100 g).