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| Format: | Artículo científico |
| Language: | en |
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Universidad Mayor de San Andrés
2005
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| Online Access: | https://www.redalyc.org/articulo.oa?id=426339667014 |
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Table of Contents:
- TOTAL ANTIOXIDANT CAPACITY IN ANDEAN FOOD SPECIES FROM BOLIVIA J. Mauricio Peñarrieta J. Antonio Alvarado Björn Ǻkesson Björn Bergenståhl Química TAC FRAP ABTS Andean Foods total antioxidant capacity 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. 2005 artículo científico 0250-5460 https://www.redalyc.org/articulo.oa?id=426339667014 en http://www.redalyc.org/revista.oa?id=4263 Revista Boliviana de Química application/pdf Universidad Mayor de San Andrés Revista Boliviana de Química (Estado Plurinacional de Bolivia) Num.1 Vol.22