TOTAL ANTIOXIDANT CAPACITY IN ANDEAN FOOD SPECIES FROM BOLIVIA
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Rev. Bol. Quim
Abstract
Como parte del estudio sobre el contenido de antioxidantes en alimentos de Bolivia, la Capacidad Antioxidante Total (TAC) fue determinada en algunos Alimentos Andinos. Ocho Alimentos Andinos fueron analizados por ABTS y FRAP, dos métodos para determinar TAC. Las plantas seleccionadas fueron Tarwi (andean lupin; Lupinus mutabilis), quinua (quinoa; Chenopodium quinoa), amaranto (Amaranthus sp.), ulluco (Ullucus tuberosus), popa (Solanum tuberosum), arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa) y cañahua (canihua; Chenopodium pallidicaule). Un alto valor de TAC fue observado en canihua en ambas fraciones acuosa y no acuosa. Los valores intermedios de TAC fueron determinados en oca, Tarwi y quinua, y los valores bajos de TAC fueron determinados papa, arracacha, ulluco y amaranto. Los valores de TAC obtenidos por los dos métodos mostraron correlacion lineal significativa tanto para fraciones acuosas (r=0.92) y fracciones no acuosas (r=0.95).Más estudios son necesarios a fin de identificar los compuestos responsables de la capacidad antioxidante de estos alimentos.
As a part of a study on the content of antioxidants in Bolivian foods, the Total Antioxidant Capacity (TAC) in some Andean foods has been measured. Eight Andean foods were analyzed by two methods, ABTS and FRAP to assess TAC. The selected plants were : andean lupin (Lupinus mutabilis), quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.), ulluco (Ullucus tuberosus), potato (Solanum tuberosum), arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa) and canihua (Chenopodium pallidicaule). The highest TAC value was observed in canihua both in the water-soluble fraction and in the water-insoluble fraction. Intermediate values were found in oca, andean lupin and quinoa, and lower TAC values were demonstrated in potato, arracacha, ulluco and amaranth. TAC values obtained by the two methods showed significant linear correlations both for the water-soluble fractions (r=0.92) and water-insoluble fractions (r=0.95). Further studies are necessary to identify the compounds responsible for the antioxidant capacity of these foods.
As a part of a study on the content of antioxidants in Bolivian foods, the Total Antioxidant Capacity (TAC) in some Andean foods has been measured. Eight Andean foods were analyzed by two methods, ABTS and FRAP to assess TAC. The selected plants were : andean lupin (Lupinus mutabilis), quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.), ulluco (Ullucus tuberosus), potato (Solanum tuberosum), arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa) and canihua (Chenopodium pallidicaule). The highest TAC value was observed in canihua both in the water-soluble fraction and in the water-insoluble fraction. Intermediate values were found in oca, andean lupin and quinoa, and lower TAC values were demonstrated in potato, arracacha, ulluco and amaranth. TAC values obtained by the two methods showed significant linear correlations both for the water-soluble fractions (r=0.92) and water-insoluble fractions (r=0.95). Further studies are necessary to identify the compounds responsible for the antioxidant capacity of these foods.
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Vol. 22, No. 1