Abstract

REPO DE CARRASCO, Ritva  and  ENCINA ZELADA, Christian Rene. Determination of antioxidant capacity and phenolic compounds in andean cereals: quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) y kiwicha (Amaranthus caudatus). Rev. Soc. Quím. Perú [online]. 2008, vol.74, n.2, pp.85-99. ISSN 1810-634X.

The extraction of hydrophilic and lipophilic compounds of andean cereals was carried out. The kañiwa (Chenopodium pallidicaule variety cupi) had the highest content of both compounds, followed by the quinua (Chenopodium quinoa brown ecotype) and finally the kiwicha (Amaranthus caudatus black ecotype). The determination of the content of phenolic compounds was made in fifteen varieties of quinua, being that of highest content the variety PIQ031046 with 139,94 mg gallic acid /100 g. Of eleven samples of kañiwa the variety Leghepito had the highest content of phenolic compounds 85,71 mg gallic acid /100 g; and in the case of kiwicha the variety A00254 with 30,41 mg gallic acid /100 g had the highest content of phenolic compounds. Finally, the antioxidant capacity was measured by the radical DPPH-method in the hydrophilic phase in the samples of quinua being that of highest content the variety PIQ031046 (2400,55 μg Trolox/g); in eleven samples of kaρiwa the variety with highest antioxidant capacity was the puka kaρiwa with 1509,80 μg Trolox/g; and in six samples of kiwicha it was the variety A0011 with major antioxidant capacity with a content of 660,37 μg Trolox/g.

Keywords : Andean cereals; Amaranthus caudatus; Chenopodium quinoa; Chenopodium pallidicaule; antioxidant capacity; phenolic compounds.

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