Abstract

SOTERO, Víctor et al. Stability and antioxidant activity of freeze-dried flour of three morphotypes of aguaje (Mauritia flexuosa L. f.). Rev. Soc. Quím. Perú [online]. 2013, vol.79, n.2, pp.136-143. ISSN 1810-634X.

Pulp of three morphtypes of aguaje (Maurita flexuosa L.f): Yellow, Colour and Shambo were freeze dried operation, realized their chemical analysis and this product was submitted to the following trials: a) Humidity of equilibrium, utilizing the static method, being obtained this isotherms of adsorption and adjusting the results with the equation of B.E.T., to determine if these samples are hygroscopic or not. b) Encapsulated of the flour and stored to 30ºC for six months, for evaluate the stability of the nutritional components and β-carotene utilizing for this the spectrophotometric method at a length of wave of 450 nm. c) Evaluation of the antioxidant activity, utilizing the free radicals scavenging of the DPPH. According to the results was observed that the freeze-dried pulp of the three morphtyps, the concentration of several components for morphtyps Yellow, Colour and Shambo were: oil of 48.23%, 33.44% and 47.47%; proteins of 6.56%, 5.59% y 6.25%, β-carotenes of 14.6 mg/100g, 10.3 mg/100g y 6.3 mg 100g, calcium 6472.68 mg/100g; 7535.52 mg/100g and 15128.42 mg/100g, respectively. freeze-dried pulps are in the dry zone (from 0 to 25%) and the isotherms are adjusted with the equation of B.E.T. Degradation of β-carotene for the Yellow, Colour and Shambo morphtyps were of: 56.85%, 79.61% y 38.10%. Color morphtype presented the best antioxidant activity with 3286.8 µg/mL, with respect to Shambo and Yellow which registered the following IC₅₀ values: 6943.4 µg/mLand 9230.4 µg/mL, respectively.

Keywords : Aguaje; Maurita flexuosa; freeze dried; antioxidants.

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