Resumo

CORDOVA-RAMOS, Javier S.; GLORIO-PAULET, Patricia; HIDALGO, Alyssa  e  CAMARENA, Felix. Effect of technological process on antioxidant capacity and total phenolic content of Andean lupine (Lupinus mutabilis Sweet). Scientia Agropecuaria [online]. 2020, vol.11, n.2, pp.157-165. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2020.02.02.

The effect of grease and process of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds of three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Lupine samples were defatted. Total phenolic content (TPC) was determined by Folin-Ciocalteu, antioxidant capacity (DPPH and ABTS+) by spectrophotometry in a micro-well reader. Results showed that technological processes affected significantly (p≤0.05) antioxidants and phenolic compounds, decreasing them in content. Bitter lupine (control sample) had a more significant amount (p≤0.05) of TPC than processed samples, the same happened for antioxidant capacity. Antioxidant capacity by DPPH of processed samples varied between 2.87 - 4.10 and 3.12 - 4.73 µmol Trolox/g d.m., in non-defatted and defatted samples, respectively. Likewise, for ABTS+, it fluctuated between 50.65 - 75.56 and 61.63 - 76.88 µmol Trolox/g d.m. in non-defatted and defatted samples, respectively. TPC was between 0.64 - 1.10 and 0.75 - 1.33 mg AGE/g d.m., for non-defatted and defatted samples, respectively. On the other hand, lipids negatively influenced the quantification of TPC; for this reason, the defatted samples had higher TPC.

Palavras-chave : L. mutabilis; Tarwi; Andean lupine; antioxidant capacity; total phenols.

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