Citas bibligráficas
Afaray, A., (2024). Metabolitos secundarios, potencial antioxidante e hipoglucémico in vitro del maíz (Zea mays L.) cabanita procedente de Caylloma, Arequipa [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6247
Afaray, A., Metabolitos secundarios, potencial antioxidante e hipoglucémico in vitro del maíz (Zea mays L.) cabanita procedente de Caylloma, Arequipa []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6247
@mastersthesis{renati/931906,
title = "Metabolitos secundarios, potencial antioxidante e hipoglucémico in vitro del maíz (Zea mays L.) cabanita procedente de Caylloma, Arequipa",
author = "Afaray Carazas, Ana Gabriela",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
Cabanita maize is native from the region of Arequipa (Peru) and represents an important economical and food resource for Andean communities from this region. The objective of current research was to study the secondary metabolite profiles (free and bound phenolic compounds and carotenoids), the in vitro hydrophilic and lipophilic antioxidant capacity (ABTS and DPPH methods), and the inhibition of α-amylase and α-glucosidase enzymes relevant for hyperglycemia modulation from three types of Cabanita maize (white, red, and orange) at three maturity stages (S1-milk, S2-dough, S3-mature). A variable secondary metabolite composition was observed among all maize types, and all samples had in vitro antioxidant and anti-hyperglycemic properties. The total phenolic content (UHPLC) decreased with kernel development (with exception of anthocyanins which increased from S1 to S3). Orange maize was remarkable due to its highest total carotenoid contents of the xanthophyll type (lutein and zeaxanthin) (3.19-5.87 µg/g dried weight, DW) which decreased at S3. The in vitro antioxidant and hypoglycemic potential were high in the hydrophilic fraction and was highly correlated with the free phenolic fraction (HBA). Both properties decreased with kernel maturity. The white maize showed the highest α glucosidase and α-amylase inhibition at S1 (40 por ciento at 10 mg, and 55 por ciento at 125 mg of sample dose, respectively). These results suggest that the intake of white and orange maize would be more adequate at S1, and S2 due to their higher phenolic and carotenoid contents, and in vitro bioactivity. The consumption of red maize would be better at S3 for its higher total phenolic and anthocyanin contents.
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