Resumen

PENARRIETA, J. Mauricio; ALVARADO, J. Antonio; KESSON, Björn  y  BERGENSTAHL, Björn. TOTAL ANTIOXIDANT CAPACITY IN ANDEAN FOOD SPECIES FROM BOLIVIA. Rev. Bol. Quim [online]. 2005, vol.22, n.1, pp.89-93. ISSN 0250-5460.

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.

Palabras clave : Andean Foods; total antioxidant capacity; TAC; FRAP; ABTS.