Recopilación de información sobre la capacidad antioxidante y el contenido de compuestos fenólicos presentes en la materia prima de una premezcla como suplemento alimenticio, y el efecto de su consumo sobre la salud

Abstract

Ancestral Andean crops are an important source of nutrients and bioactive compounds, the latter of relevance because they offer natural antioxidant capacity. The objective of this work is to study the antioxidant capacity and the content of phenolic compounds, as part of a previous investigation in which the proximal analysis was carried out, which was carried out through a bibliographic review and the application of surveys in Ambato canton. In the bibliographic search, it was obtained that of the six flours, the one with the highest antioxidant capacity was white carrot (3.08 mg TE per gram) and the one with the lowest was lupine (0.81 mg TE per gram), this particular due to differences in processing, climates and soil type. Regarding the content of phenolic compounds, lupine flour with 2.39 mg GAE per gram, was the one with the highest content, due to the fact that extruded flours were used and the grains were subjected to unfavorable environmental conditions before processing, while the lower content was obtained in quinoa with 0.64 mg GAE per gram, due to the fact that non-phenolic compounds are the most prevalent in these compounds. The food supplement-type premix obtained from the six flours would have a natural antioxidant capacity of 1.56 mg TE per gram and 1.44 mg GAE per gram of phenolic compounds, which, through its administration in children, would help muscle, bone, cognitive and brain development. waterproof system.