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

Abstract

Abstract:In the present investigation, the effects of domestic cooking methods on the antioxidant compounds and total phenols of zarandaja (Lablab purpureus (L.) Sweet) and firiguero (Vigna unguiculata (L.) Walp) were evaluated. The grains were obtained in the canton Macará la zarandaja and the firiguero in the canton Zapotillo, in the province of Loja. A sectorized survey was applied in the city of Loja to define the cooking methods and soaking time most used by the families of the city of Loja. For the determination of cooking times, a sensory analysis was performed. Boiling and pressure cooking methods were used, the cooked samples were lyophilized. To obtain the extracts, we worked with methanol / water and acetone / water solvents. With the extracts of raw and cooked samples, the antioxidant capacity was evaluated using the ABTS, FRAP, DPPH and phenolic content methods in addition IC50 was determined. The best results in phenolic content were in the raw grain of the firiguero (759.88 ± 41.76 mg EAG / 100 g) and in raw grain in zarandaja (1131.48 ± 0.03 mg EAG / 100 g)