Bibliographic citations
Contreras, M., Guzman, A. (2024). Cantidad de antocianina y su capacidad antioxidante en concentrados, extractos y bebidas tradicionales preparadas con maíz morado (Zea mays L.) [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/673478
Contreras, M., Guzman, A. Cantidad de antocianina y su capacidad antioxidante en concentrados, extractos y bebidas tradicionales preparadas con maíz morado (Zea mays L.) [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2024. http://hdl.handle.net/10757/673478
@misc{renati/416542,
title = "Cantidad de antocianina y su capacidad antioxidante en concentrados, extractos y bebidas tradicionales preparadas con maíz morado (Zea mays L.)",
author = "Guzman Torres, Andrea Johanna",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2024"
}
Introduction: Purple corn has been consumed since pre-Hispanic times and with an established influence on Peruvian traditions and culture. There are different forms of consumption based on purple corn such as traditional drinks, extracts and concentrates, they can vary in their anthocyanin content due to different factors during processing. In this sense, the study determined the variation in the amount of anthocyanins and their antioxidant capacity in traditional purple corn drinks (CMT and CMTA), purple corn extract drinks (ECM and ECMA) and whole grain extract drinks (ECG and ECGA) compared with the concentrated drink of chicha morada (CMM) as a control for the group without ingredients and the control drink with ingredients (CA) as a control for the group with ingredients. Materials and methods: The number of anthocyanins and the antioxidant capacity of the traditional purple corn drink, purple corn extract and purple corn concentrate were evaluated. The differential pH method was used to determine the amount of anthocyanins and the diphenylpicrylhydrazil (DPPH) method for antioxidant capacity. Result: The highest total anthocyanin content (456.86 ± 91.04 mg/mL) and antioxidant capacity (78.18 ± 30.86 % Inhibition) was observed in the ECMA drink. Conclusions: The extract of purple corn grains with ingredients (ECMA) presented a higher amount of anthocyanins and greater antioxidant capacity compared to the chicha morada concentrate (CMM), evidencing the variation in the anthocyanin content due to thermal processes in the processing. Therefore, future research is recommended to establish a possible role in human nutrition of traditional chicha morada, chicha morada concentrate and purple corn crown extract in light of their possible benefits in the prevention of chronic pathologies.
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