Determinación de compuestos volátiles en las bebidas tradicionales Horchata y Guabiduca

Abstract

Horchata, a drink based on a mixture of aromatic herbs and Guabiduca infusion of fresh or dried leaves; are drinks traditionally consumed in Loja and Zamora Chinchipe, because of their health benefits; the present study used these drinks as raw materials to quantitatively determine the volatile compounds, by means of a gas chromatograph coupled to mass spectrometry (GC/MS); The chemical composition of both beverages was analyzed; 53 compounds were identified in Horchata, being the abundant ones Linalool <dehydro-> (18.69%), Geraniol (16.02%), Carveol <trans-> (15.69%), Pinene oxide <α-> (6.32%), Methyl linoleate (5.22%) and Phenyl ethyl propanoate <2-> (5.09%). As for Guabiduca, 52 compounds were identified, the most abundant being: Cineole <1.8-> (50.34%), Methyl pentanoate <2-methyl-> (12.25%), Terpinyl acetate <α-> (7.25%), Methyl butyl acetate <2-> (6.87%), Pinocarvyl acetate <trans-> (3.86%), and Dihydro carveol (3.18%). According to the identified compounds in their majority, the Horchata bedida thanks to the Linalool, Geraniol and Carveol is considered mainly neuroprotective, anticarcinogenic and analgesic; and the Guabiduca drink with antidiarrheal, anti-inflammatory, antiparasitic and antiulcer properties.