Abstract

RIOJA ANTEZANA, Alejandra P. et al. Determination of the total antioxidant capacity, total phenols, and the enzymatic activity in a non-diary beverage based on grains of chenopodium quinoa. Rev. Bol. Quim [online]. 2018, vol.35, n.5, pp.168-176. ISSN 0250-5460.

Abstract Due to its numerous nutritional properties, the quinoa grain, constitutes an excellent altemative for its use as raw material in the elaboration of a non-dairy beverage. These grains are rich in phenolic compounds and dietary fiber, minerals such as calcium, iron and zinc, fundamental in physiological and biochemical functions of the human body. Antioxidants are molecules capable of preventing or slowing down the oxidation of biological molecules such as proteins, lipids and nucleic acids. They are of vital importance for the prevention of the action of free radicals on the organism; decreasing oxidative processes, slowing the aging process and preventing the development of various diseases. The antioxidant compounds present in food can be classified as vitamins, carotenoids, phenolic compounds and others. Along with vitamins, phenolic compounds are considered important antioxidant components in foods such as fruits, vegetables, tubers and cereals. The objective of the present study was to measure the beneficial antioxidant components and the enzymatic activity in the non-dairy drink based on quinoa. For the determination of antioxidant molecules in general, the ABTS and FRAP standardized methods that measure Total Antioxidant Capacity (TAC) were used. For the determination of phenolic compounds, the Folin Ciocalteu method was used. The Miller (DNS) method was used to measure the activity of the added a-amylase and the amylases present in the non-dairy beverage by means of the determination of reducing sugars (maltose) produced by the hydrolysis of the starch present in the grains of quinoa. All the methods used in the present work were adjusted and adapted to the nature of the sample to obtain reliable results.

Keywords : Quinua; Bebida no láctea de origen vegetal; Antioxidantes; a-amilasa.

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