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      Determinación de la capacidad antioxidante total, fenoles totales, y la actividad enzimática en una bebida no láctea en base a granos de chenopodium quinoa Translated title: Determination of the total antioxidant capacity, total phenols, and the enzymatic activity in a non-diary beverage based on grains of chenopodium quinoa


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          Resumen El grano de quinua, debido a sus numerosas propiedades nutricionales, constituye una excelente alternativa para su uso como materia prima en la elaboración de una bebida no láctea. Estos granos son ricos en compuestos fenólicos y fibra dietaria, minerales como calcio, hierro y zinc, fundamentales en funciones fisiológicas y bioquímicas del cuerpo humano. Los antioxidantes son moléculas capaces de prevenir o retardar la oxidación de moléculas biológicas como proteínas, lípidos y ácidos nucleicos. Son de vital importancia para la prevención de la actuación de los radicales libres sobre el organismo; disminuyendo los procesos oxidativos, retardando el proceso de envejecimiento y previniendo el desarrollo de diversas enfermedades. Los compuestos antioxidantes presentes en alimentos pueden ser clasificados como vitaminas, carotenoides, compuestos fenólicos y otros. Junto a las vitaminas, los compuestos fenólicos son considerados importantes componentes antioxidantes, en alimentos como frutas, vegetales, tubérculos y cereales. El objetivo del presente estudio fue realizar la medición de componentes antioxidantes beneficiosos presentes y la actividad enzimática en la bebida no láctea a base de quinua. Para la determinación de moléculas antioxidantes en general, se utilizaron los métodos estandarizados ABTS y FRAP que miden la Capacidad Antioxidante Total (TAC). Para la determinación de compuestos fenólicos se utilizó el método de Folin Ciocalteu. El método de Miller o DNS fue utilizado para la medición de la actividad de la a-amilasa añadida y las amilasas presentes en la bebida no láctea por medio de la determinación de azucares reductores (maltosa) producidos por la hidrólisis del almidón presente en los granos de quinua. Todos los métodos utilizados en el presente trabajo fueron ajustados y adaptados a la naturaleza de la muestra para la obtención de resultados fiables.

          Translated abstract

          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.

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          Most cited references29

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          Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

          Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.
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            Lipid peroxidation-DNA damage by malondialdehyde.

            Malondialdehyde is a naturally occurring product of lipid peroxidation and prostaglandin biosynthesis that is mutagenic and carcinogenic. It reacts with DNA to form adducts to deoxyguanosine and deoxyadenosine. The major adduct to DNA is a pyrimidopurinone called M1G. Site-specific mutagenesis experiments indicate that M1G is mutagenic in bacteria and is repaired by the nucleotide excision repair pathway. M1G has been detected in liver, white blood cells, pancreas, and breast from healthy human beings at levels ranging from 1-120 per 108 nucleotides. Several different assays for M1G have been described that are based on mass spectrometry, 32P-postlabeling, or immunochemical techniques. Each technique offers advantages and disadvantages based on a combination of sensitivity and specificity. Application of each of these techniques to the analysis of M1G is reviewed and future needs for improvements are identified. M1G appears to be a major endogenous DNA adduct in human beings that may contribute significantly to cancer linked to lifestyle and dietary factors. High throughput methods for its detection and quantitation will be extremely useful for screening large populations. Copyright 1999 Elsevier Science B.V.
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              ORAC and TEAC assays comparison to measure the antioxidant capacity of food products


                Author and article information

                Revista Boliviana de Química
                Rev. Bol. Quim
                Universidad Mayor de San Andrés (La Paz, La Paz, Bolivia )
                : 35
                : 5
                : 168-176
                [01] La Paz orgnameLaboratorio de Química de Alimentos orgdiv1Carrera de Ciencias Químicas, Facultad de Ciencias Puras y Naturales FCPN orgdiv2Universidad Mayor de San Andrés UMSA Bolivia
                [02] orgnameSWEBOL Biotech AB
                S0250-54602018000500006 S0250-5460(18)03500500006

                This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

                : 25 December 2018
                : 18 December 2018
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 31, Pages: 9

                SciELO Bolivia

                Self URI: Texto completo solamente en formato PDF (ES)

                a-amilasa,Bebida no láctea de origen vegetal,Antioxidantes,Quinua


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