The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant capacity ranged between 50.65 - 75.56 and 61.63 - 76.88 μmol Trolox/g d.m. in non-defatted and defatted samples, respectively. On the other hand, lipids negatively influenced the quantification of TPC; therefore, the defatted samples had higher TPC.

Effect of technological process on antioxidant capacity and total phenolic content of Andean lupine (Lupinus mutabilis Sweet) = Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino / J.S. Cordova-Ramos, P. Glorio-Paulet, A. Hidalgo, F. Camarena. - In: SCIENTIA AGROPECUARIA. - ISSN 2077-9917. - 11:2(2020), pp. 157-165. [10.17268/sci.agropecu.2020.02.02]

Effect of technological process on antioxidant capacity and total phenolic content of Andean lupine (Lupinus mutabilis Sweet) = Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino

A. Hidalgo
Penultimo
;
2020

Abstract

The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant capacity ranged between 50.65 - 75.56 and 61.63 - 76.88 μmol Trolox/g d.m. in non-defatted and defatted samples, respectively. On the other hand, lipids negatively influenced the quantification of TPC; therefore, the defatted samples had higher TPC.
Se evaluó el efecto del desamargado, la extrusión y el secado por aspersión sobre la capacidad antioxidante y los compuestos fenólicos totales en harinas no desgrasadas y desgrasadas de tres genotipos de lupino andino (Altagracia, Andenes y Yunguyo). El contenido de fenólicos totales (TPC; método Folin-Ciocalteu) y la capacidad antioxidante (DPPH y ABTS+) se evaluaron por espectrofotometría. Los resultados mostraron que los procesos tecnológicos disminuyeron significativamente (p ≤ 0,05) antioxidantes y compuestos fenólicos. El lupino amargo (muestra de control) tenía una mayor capacidad de TPC y antioxidante (p ≤ 0,05) que las muestras procesadas. En muestras no desgrasadas y desgrasadas, el TPC de las muestras procesadas varió entre 0,64 - 1,10 y 0,75 - 1,33 mg de ácido gálico equivalente/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. La capacidad antioxidante DPPH varió entre 2,87 - 4,10 y 3,12 - 4,73 μmol Trolox/g b.s, mientras que la capacidad antioxidante ABTS+ varió entre 50,65 - 75,56 y 61,63 - 76,88 μmol Trolox/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. Por otro lado, los lípidos influyeron negativamente en la cuantificación de TPC; por lo tanto, las muestras desgrasadas tenían un TPC más alto.
antioxidant capacity; total phenols; L. mutabilis; Andean lupine; tarwi; : capacidad antioxidante; fenoles totales; L. mutabilis; lupino Andino; tarwi
Settore AGR/15 - Scienze e Tecnologie Alimentari
2020
2020
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/746332
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