Evaluación de los compuestos con capacidad antioxidante en el salvado de trigo (Triticum aestivum) de seis líneas en estudio y dos variedades establecidas, producidas en dos ecosistemas diferentes

Abstract

The present research work was based on the investigation of compounds with antioxidant capacity in sixteen samples of wheat bran produced in Ecuador, in the provinces of Imbabura and Chimborazo. The compounds analyzed were flavonoids, phytic acid, tannins, total phenols, total carotenoids and antioxidant activity. As a result of the determination of the flavonoid, carotenoid and antioxidant activity, a higher concentration of CHB16 produced in the locality of Chimborazo was obtained with 18.36 mg per100g, 5.17 micrograms per gram and 2656.38 micrograms trolox eq per g, respectively. In the tannin analysis, a better concentration was obtained in the CHM15 variety produced in Chimborazo with 1.58 mg per 100g. Among the sixteen wheat bran samples (triticum aestivum) the variety with the highest total phenol content was IB8 produced in Imbabura With 967.84 mgAGE per100g, followed by the CHB16 variety produced in Chimborazo with 908.01 mgAGE per 100g. All wheat bran samples presented significant levels of flavonoids, phytic acid, tannins, total phenols, total carotenoids and antioxidant activity, being the variety INIAP IMBABURA 2014, cultivated in the zone of Chimborazo, the one with the greater concentration. Finally, the antioxidant activity content was determined in bread made with wheat bran and white bread, with the highest concentration in bread with wheat bran (1631.698 micrograms trolox eq per g).