Abstract

APARCO, Rosa Huaraca et al. Phenolic compounds and antioxidant activity in a functional beverage. Rev. Inv. Cs. Agro. y Vet. [online]. 2023, vol.7, n.19, pp.218-231.  Epub Mar 30, 2023. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v7i19.211.

The development of functional beverages often requires a commitment to quality and the high content of bioactive compounds. The objective of the study was to evaluate the proximal chemical composition, total phenolic compounds, and antioxidant activity in a functional drink made from native papaya (Carica pubescens) and chia (Salvia hispánica L) sweetened with Stevia. The functional drinks were formulated with different concentrations of T1 (PY10%: CH1%), T2 (PY 20%:CH 1%) and T3 (PY 30: CH 1%). The proximal chemical composition was determined according to the AOAC method. Total phenolic compounds were evaluated by Folin-Ciocateu. The antioxidant activity was determined through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical method. The sample data were obtained in triplicate, then they were tabulated and evaluated through the analysis of variance (ANOVA), by comparing the multiple range test and the significance of the means with a confidence level of 95%. In the results it was found that the proximal chemical composition, in the formulation of the T2 treatment (PY 20%: CH 1%) presented higher percentages of protein (0.32%) and carbohydrates (3.04%), while fiber, ash and fat they were higher for treatment T3 (PY 30: CH1 %) showing differences between treatments. The total phenolic compounds were found from 1.92 to 2.75 mg/mL. EQ Gallic Acid. The antioxidant activity in the functional drink varied between 4.80 and 6.77 mg/mL IC50 Trolox, showing differences between the treatments.

Keywords : Antioxidant activity; phenolic compounds; functional drink; chemical composition.

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