High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization.

Cocoa pod husk (CPH) and cocoa bean shell (CBS) are by-products obtained during pre-processing and processing of cocoa beans. Several bioactive compounds have been identified in these by-products that can be used for commercial applications as a way to promote the circular economy. Therefore, the objective of this paper was to recover bioactive compounds from CPH and CBS by sonoextraction process, to determine the type, content, and antioxidant activity in optimized extracts. To achieve our purpose, an optimization strategy using Box-Behnken Design coupled response surface methodology (MRS) was applied. The extraction conditions were optimized. The results obtained for CBS were: TPC (193 mg GAE/g), TEAC (1.02 mmol TE/g), FRAP (1.02 mmol FeSO4/g) and ORAC (2.6 mmol TE/g), while for CPH, the reported values were: TPC (48 mg GAE/g), TEAC (0.30 mmol TE/g), FRAP (0.35 mmol FeSO4/g) and ORAC (0.43 mmol TE/g) under the optimized conditions: Time (XA): 15 min, Amplitude (XB): 80 %, Ethanol (XC): 50 %. The LC-ESI-qTOF-MS analysis results allowed the identification of 79 compounds, of which 39 represent the CBS extract, while 40 compounds were identified in CPH extract. To conclude, sonotrode based extraction could be considered as an efficient and fast alternative for the recovery of bioactive substances from CBS and CPH.

Carotenoid, Tocopherol, and Volatile Aroma Compounds in Eight Sacha Inchi Seed (Plukenetia volubilis L.) Oil Accessions.

Sacha inchi seed oil is a food matrix rich in bioactive constituents, mainly polyunsaturated fatty acids. In this study, the characteristics of color, carotenoid content, tocopherols, and volatile aroma compounds in eight sacha inchi seed (Plukenetia volubilis L.) oil accessions were evaluated. Results showed that the oil obtained from the accessions presented a lightness and chroma of 91 to 98 units and 6 to 10 units respectively, while the hue angle ranged between 93 to 97 units. The total carotenoid content in the different accessions ranged from 0.6 to 1.5 mg/kg, while γ- and δ-tocopherol ranged from 861.6 to 1142 mg/kg and 587 to 717.1 mg/kg. In addition, the total content of tocopherols varied between 1450 and 1856 mg/kg and the δ/γ ratio ranged between 0.58 and 0.70. The oils from the accessions PER000408 (861 µg/kg) and PER000411 (896 µg/kg) were those with the higher volatile concentration, especially 1-hepten-3-ol, 2-nonanol, (E)-3-hexen- 1-ol, (E)-2-hexenal, and 1-hexanol. In this study, the variability of the oil obtained from 8 accessions were observed, from which promising accessions can be selected for continuous investigations of the new sacha inchi seed genotypes.

Stability, chromatic characteristics and chemical changes of sacha inchi (Plukenetia huayllabambana) oil enriched with aguaje oil (Mauritia flexuosa L.f.) rich in carotenoids.

Sacha inchi (Plukenetia huayllabambana) oil is a food matrix that contains more than 80 % of polyunsaturated fatty acids, especially linoleic and α-linolenic acids. The objective of this study was to develop blends of sacha inchi oil (P. huayllabambana) enriched with aguaje oil (Mauritia flexuosa L.f.) and evaluate the induction period, total carotenoid content, nutritional quality indices and oxidative stability from the fatty acid composition. The analytical tests were conducted for oil blends that had the following proportions: sacha inchi oil enriched with aguaje oil at 5, 10 and 20 %. The results prove that the enrichment of sacha inchi oil with aguaje oil (SIO-PH-AO) leads to an improvement in oxidative stability and nutritional and physical properties. For example, the oxidative stability index (OSI) varied from 0.87 to 2.53 h. The content of total carotenoids produces an increase from 0.35 to 99.90 mg/kg, while total polyphenols from 47.45 to 126.90 mg GAE/g, and chroma from 39.91 to 69.02 units. Regarding the fatty acid profile, the oxidizability value improves with the addition of aguaje oil. Reduces levels of PUFA, PUFA/SFA, and hypo-and hypercholesterolemic ratio (h/H). Additionally, an increase in SFA and MUFA levels, while the ω6/ω3 ratio remained constant. Finally, it can be noted that the enrichment of sacha inchi oil with aguaje oil (rich in carotenoids) provides better stability and can be used for commercial applications as a mechanism to establish new vegetable oils with better properties.

Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa.

The objective of this study was to optimize different vacuum drying conditions for cocoa pod husk and cocoa bean shell in order to enhance these by-products for commercial applications. To carry out the optimization, the response surface methodology was applied using a Box-Behnken experimental design with 15 experiments for which different conditions of temperature (X1), drying time (X2) and vacuum pressure (X3) were established. The response variables were the content of total polyphenols, the content of flavanols and the radical scavenging activity evaluated in the extracts of the different experiments. Temperature (50-70 °C), drying time (3-12 h) and vacuum pressure (50-150 mbar) were considered as independent variables. The main factors affecting the response variables were temperature, followed by vacuum pressure. For the content of polyphenols, the optimal response values predicted for the cocoa pod husk was 11.17 mg GAE/g with a confidence limit (95%) of 9.05 to 13.28 mg GAE/g (optimal conditions: 65 °C, 8 h and 75 mbar), while for the cocoa bean shell cocoa was 29.61 mg GAE/g with a confidence limit (95%) of 26.95 to 32.26 mg GAE/g (optimal conditions: 50 °C, 5 h and 100 mbar). Therefore, results of this study suggest a high content of phenolic compounds obtained from these by-products that show relevance as functional ingredients for application in the food, nutraceutical, and cosmeceutical industries.

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru.

In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours.

Nutritional and antioxidant profile of the Physalis fruit grown in three Andean regions of Peru.

Background: Physalis peruviana L. fruit contains nutritional and bioactive compounds of immense importance to public health and represents a potential ingredient for the development of functional foods and beverages. Objective: This study aimed to determine the chemical and nutritional composition as well as the antioxidant capacity of the P. peruviana L. fruit grown in Peru in three areas of the Central Andean region. Material and methods: Proximal and physicochemical analyses and estimation of mineral content, vitamin C, total carotenoids, total polyphenols, and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl [DPPH] and 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] assays) were performed using standardized methods. Results: The fruits were collected from three regions of the Peruvian Andes (Ancash, Cajamarca, and Cusco). The results showed that the content of potassium (306.54-327.60 mg/100 g) and iron (12.93-14.47 mg/kg) was prominent. The Physalis fruit had high levels of vitamin C (47.20-52.20 mg/100 g), total polyphenols (68.17-83.40 mg equivalents of gallic acid/100 g), and carotenoids (1.12-1.73 mg ß-carotene/100 g). Higher values for antioxidant capacity were obtained with the ABTS method (896-1003.33 µmol Trolox/100 g) than with the DPPH method (290-309 µmol Trolox/100 g). Conclusions: This study confirms that the P. peruviana fruit has properties that could provide important health benefits and that it could be used for the development of functional foods and food supplement.

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity.

The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.

Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation.

Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols. The objective of this work was to authenticity evaluate of the Sacha inchi oil by means of characterization of phenols, volatile compounds, and sensory profile. The phenolic and volatile compounds were analyzed using liquid chromatography-electrospray ionization-time of flight/mass spectrometry (HPLC-ESI-TOF/MS) and headspace solid phase microextraction combined with gas chromatography and mass spectrometry (HS-SPME/GC-MS), respectively. A total of 16 phenolic compounds were detected in commercial Sacha inchi oils, while 54 compounds have been found in the volatile fraction. These compounds mainly correspond to notes generated by alcohols, aldehydes, acids, ketones, and terpenoids. Principal component analysis (PCA) showed that the first two PCs account for 71.13% of total variance. Statistical analysis was used to observe the relationships between phenolic and volatile compounds; therefore, consequently, it has been found that 16 volatile compounds may have a significant influence upon overall perceived flavor and odor of the commercial Sacha inchi oils. According to the odor and flavor, the Sacha inchi oil is characterized by "green" odor notes, seed, dried fruit and rough.

Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits.

Mauritia flexuosa L.f. is a palm tree which presents great morphological variability (morphotypes), represented mainly by the mesocarp color of its fruits. The objective of the study was to characterize the physicochemical and antioxidant properties of three morphotypes of Mauritia flexuosa L.f. ("Yellow", "Colour" and "Shambo") of greater economic importance in the Peruvian Amazon. "Shambo" showed a significantly high content of bioactive compounds (total phenolics, flavonoids and carotenoids) and DPPH radical scavenging activity compared to the "Yellow" and "Colour" morphotypes (p ≤ 0.05). There was a significant correlation between DPPH radical scavenging activity and total phenolics, flavonoids and carotenoids (p ≤ 0.01). Furthermore, milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. have been shown to be a good source of bioactive compounds for use in the food industry. The milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. showed higher lightness (L∗) and yellowness (b∗).

LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications.

Peru is one of the main areas where there are large cocoa crops with special relevance to the economy of this country. In fact, cocoa is a major, economically important, international crop which has been linked to several benefits, such as anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, anti-oxidant, anti-thrombotic, cardioprotective and vasodilatory properties, relating to its bioactive compound content. However, in cocoa industrial processing, several residues or wastes, which are commonly discarded generating a negative impact on the environment, are produced in large amounts. Some of the cocoa by-products, which go underutilized, could be a good source of bioactive compounds with high utility for the development of innovative products in nutraceutical, medical or pharmaceutical industries. For this reason, the aim of this study is to qualitatively determine the phytochemical composition of husk and bean extracts from different cocoa-growing areas and processes from Peru by high performance liquid chromatography coupled to mass spectrometry. Furthermore, we aim to evaluate their phenolic and flavan-3-ol contents and antioxidant capacities for the purpose of highlighting the potential of cocoa by-products from these cultivars as functional ingredients. In total, 49 chemical compounds were detected in the analyzed extracts. Comparing both husks and beans, bean extracts were characterized by high content in flavonoids whereas husk extracts had a higher content of phenolic acids. The presence of these compounds together with the bioactivity results suggest that these matrices may be further studied for their revaluation in the development of high added-value products in nutraceutical, medical, and pharmaceutical industries.

Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars.

Sacha inchi oil is a high-quality product with market potential and a wealth of bioactive compounds beneficial for food and health. The main objective of this work was to evaluate three quality parameters, stability, chromatic parameters and total carotenoids of commercial oils obtained from Sacha inchi seeds. The free acidity and peroxide value of all samples studied were in ranges of 0.16-1.86 (% α-linolenic acid) and 1.87-17.47 (meq O2/kg), respectively. While K232 value for the samples ranged from 1.96 to 2.29, the K270 value was between 0.08 to 0.20 and ∆K in the range of - 0.005 to 0.005. Regarding color, Sacha inchi oils showed high h ab and low C ab ∗ values, and the L * values were from 91 to near 100 units. Samples were located in the second quadrant of the CIELAB a * b *-color diagram. These characteristics corresponds to low-vivid light-yellow colors. Carotenoid content of Sacha inchi oils was 0.31-9.10 mg/kg. The oxidative stability using Rancimat (100 °C, 20 L/h air flow rate) of these oils presented an average value of 5.6 h. Pearson's coefficients indicate a very high correlation coefficient between the values of Car (carotenoid) versus b * (yellow area) (r = 0.991). The results of this study provide better understanding of the quality, stability, chromatic intensities and carotenoid contents of Sacha inchi oil that is marketed in Peru.

Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols.

Sacha inchi oil (SIO) is one of the largest vegetable oil exports in Peru, used for consumption, in the food industry, cosmetics, and pharmaceuticals; it represents a significant economic income for producers. This study addresses the characterization and quantification of fatty acids, tocopherols, sterols, and alcohols of commercial Sacha inchi oils from Peru. Some of the SIO samples received had a high substance consistency, while others differed in the compounds studied. The results showed that some of the commercialized oils present high levels of γ-tocopherol and δ-tocopherol, while other samples had variable fatty acid compositions; especially in α-linolenic, linoleic, oleic and palmitic acids. Fourteen sterols and eleven alcohols were identified (ß-sitosterol, stigmasterol, campesterol, Δ5-avenasterol, triterpene alcohol, lanosterol isomer 1 and cycloartenol) being the major components. Some SIO samples presented the following ratios: The δ-tocopherol/γ-tocopherol ratio was 0.33-0.81, ω-6/ω-3 ratio was 0.77 and a stigmasterol/campesterol ratio of 3.13. The presence of brassicasterol in some commercial oils indicates the addition of rapeseed or canola oil. Tocopherols, fatty acids, sterols and alcohol data provided a classification of SIO samples, by an efficient k-means clustering algorithm analysis. The ANOVA found significant differences between clusters for palmitic acid, oleic acid, γ-tocopherol, δ-tocopherol, campesterol and stigmasterol; these compounds could be used as markers of authenticity in commercial Sacha inchi oils.

Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial / Elaboration of a gluten-free bread based on cañihua (Chenopodium pallidicaule Aellen) flour and sensory acceptability evaluation

Cañihua (Chenopodium pallidicaule Aellen) es un grano andino que está ganando interés como alternativas nutritivas sin gluten frente a los cereales convencionales de cara a las personas con trastornos relacionados al gluten. El objetivo de la presente investigación fue elaborar un pan libre de gluten a base harina de cañihua y evaluar su aceptabilidad sensorial. Se propusieron y elaboraron tres formulaciones en las que se variaron los porcentajes de harina de cañihua (7,6% 9,5% y 8,3%), almidón de yuca, (19%, 21% y 15,4%), suero de leche (3,8%) y goma xantán (0,6 y 1,2%). La formulación que contenía harina de cañihua (8,3%), almidón de yuca (15,4%), y goma xantán (1,2%) fue el que presentó mayor aceptabilidad (HC83). La composición proximal del pan de Cañihua mostró un contenido de proteínas (11,2%), grasa (11,2%) y fibra dietaría (4,74%). La evaluación sensorial por los consumidores celiacos mostró una aceptabilidad general de 4,6/5 puntos sobre la escala hedónica con una puntuación "me gusta mucho". En conclusión la harina de cañihua es un recurso adecuado y aceptable para los consumidores celiacos y puede utilizarse para la producción de panes.

Cañihua (Chenopodium pallidicaule Aellen) is a naturally gluten-free Andean grain that is gaining interest as a nutritious alternative to conventional cereals for people with gluten-related disorders. The objective of the present investigation was to elaborate a gluten-free bread formulation containing cañihua flour and evaluate its sensory acceptability. Three formulations were proposed that contained: cañihua flour (7.6% 9.5% and 8.3%), cassava starch (19%, 21% and 15.4%), whey (3.8%) and xanthan gum (0.6 and 1.2%). The results showed that the formulation containing cañihua flour (8.3%), cassava starch (15.4%) and xanthan gum (1.2%) obtained a satisfactory acceptability (HC83). The proximal analysis showed a protein content (11.2%), fat (11.2%), and dietary fiber (4.74%). The sensory evaluation by celiac consumers showed a general acceptability of 4.6/5 points on the hedonic scale with a score "I like it a lot". In conclusion, cañihua flour is a suitable source and acceptable for celiac consumers and can be used for the production of breads.

Efecto de los polifenoles del vino tinto sobre el estado antioxidante y el estrés oxidativo en hipertensos / Effect of the polyphenols of red wine on the antioxidant status and oxidative stress on hypertensive patients

Objetivo. Determinar el efecto de los polifenoles del vino tinto (variedad tannat) sobre el estado antioxidante y el estrés oxidativo en hipertensos. Material y métodos. Estudio prospectivo, aleatorizado en 20 varones hipertensos, estadio I, entre 30 y 70 años, divididos aleatoriamente en 2 grupos; el primer grupo (n=10) ingirió vino por un mes y el grupo control (n=10) no ingirió vino. Se realizaron pruebas bioquímicas basales y a los 30 días. Se midieron enzimas antioxidantes: glutatión peroxidasa (GP), catalasa y superóxido dismutasa (SOD), estrés oxidativo por medición del malonildialdehído (MDA) sérico y el estado antioxidante total (TAS). Resultados. El vino tannat cotiene 134,08 mg/L de antocianincas, polifenoles totales: 1822,02 mg/L e inhibición de DPPH (CI 50%)=51 mg/ml. En los hipertensos, el consumo moderado de vino tinto aumentó el estado antioxidante (TAS) y la actividad de las enzimas SOD y GP. Conclusión. En hipertensos estado I, el vino tannat incrementó el estado antioxidante.

Objectives. To determine the effect of the polyphenols of red wine on the antioxidant status and oxidative stress on hypertensive patients. Material and methods. A prospective, randomized study was carried on in 20 volunteers hypertensive males, stage 1, between 30-70 year-old They were randomly divided into two groups: the intervention group (n=10) who consumed rd wine for one month, and the control group (n=10) who abstained from alcohol for one month. Blood samples were collected before and after wine consumption and were used for analysis of whole blodd glutathione (GP), catalase and superoxide dismutase (SOD), plasma malondialdehyde (MDA) and serum total antioxidant status (TAS). Results. Tannat wine content was 134,08 mg/L of antocyanines, total polyphenols 1822,02 mg/L and antioxidant state DPPH inhibition 51 mg/ml (CI 50%). In the hypertensive group, moderate consumption of red wine patients increased the plasma total antioxidant status (TAS) and the activities of the antioxidant enzymes SOD and GP. Conclusion. In hypertensive persons, stage I, red wine consumption increased the antioxidant status.

Estudio de polifenoles, taninos y métodos químicos para determinar la actividad antioxidante de la semilla de sacha inchi (Plukenetia volubilis L) / Study of polyphenols, tannins and chemical methods to determine antioxidant activity in seeds of sacha inchi (Plukenetia volubilis L)

Sacha inchi, es una euphorbiaceae conocida como maní del Inca. Se encuentra distribuida en el Perú, en San Martín, Huánuco, Amazonas, Madre de Dios y Loreto. Objetivo: determinar la actividad de los compuestos fenólicos de las semillas de sacha inchi y su rol en el color, conservación, sabor de los alimentos y bebidas. Material y Métodos: el presente estudio se realizó con semillas de sacha inchi colectadas en Tarapoto por el Instituto Nacional de Investigación y Extensión Agraria (INIA). En el Centro de Bioquímica y Nutrición de la Facultad de Medicina Humana de la USMP. La determinación de polifenoles totales según Aparicio et al. (1999), taninos totales descrito por Price y Butler (1977) y actividad antioxidante mediante el método ORAC descrito por Prior y Cao (2000). Además de la capacidad inhibición de peróxido de hidrógeno según Wettasinghe y Shahidi (1999).y su poder reductor según Srivastava et al. (2006). Se trabajó con el aceite y la torta, obteniándose de cada muestra extractos hidrofílicos y lipofílicos. Resultados: se encontró mayor contenido de polifenoles totales, taninos totales, mayor poder reductor, mayor capacidad de inhibir peróxido de hidrógeno y mayor capacidad antioxidante en el extracto hidrofílico de la torta. Conclusiones: el extracto hidrofílico de la torta de sacha inchi mostró mayor contenido de polifenoles totales y taninos con acción antioxidante.

Sacha inchi is a euphorbiaceae known as the Inca peanut that is found in Peru in San Martin, Hu nuco, Amazonas, Loreto and Madre de Dios. Objective: to determine the activity of the phenolic compounds of sacha inchi seeds and its role in the color, durability, taste of food and drink. Material and Methods: this study was performed with sacha inchi seeds collected in Tarapoto by the National Institute of Agricultural Research and Extension (INIA) in the Center of Biochemistry and Nutrition, Faculty of Human Medicine USMP. The determination of total polyphenols was performed according to Aparicio et al. (1999), total tannins as described by Price and Butler (1977) and antioxidant activity by the ORAC method described by Prior and Cao (2000). Also, the ability to inhibit hydrogen peroxide according Wettasinghe and Shahidi (1999) and their reducing power by Srivastava et al. (2006). We worked with the oil and cake obtained of each sample obtaining hydrophilic and lipophilic extracts. Results: we found higher total polyphenol content, total tannins, higher reducing power, greater ability to inhibit hydrogen peroxide and increased antioxidant capacity in the hydrophilic extract of cake. Conclusions: cake hydrophilic extract of sacha inchi showed higher content of total polyphenols and tannins with antioxidant action.

Efecto de varios sistemas de extracción sobre la cinética de actividad antioxidante y color de extractos de maíz morado / Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn

The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics (DPPH-radical scavenging capacity) and color of purple corn (Zea mays) seeds. The factors studied were: extraction system (methanol, 100%, 80%, 60%, 40, 20% v/v) using hydrochloric acid as a means of acidifying. Tristimulus colorimetry was applied to evaluate quantitatively and qualitatively the process. The estimated effect and ANOVA parameters were calculated. The anthocyanins index (TAI) in different extraction systems was between 1.09 to 2.87 mg/g. The highest anthocyanin index was obtained at an extraction system of 100% methanol. To determine their radical scavenging capacity, the second-order rate constant for the oxidation of these extraction systems measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) method, ranged from 1.19x10-2 to 1.27x10-2 (mg/mL)-1(s-1). The greatest second-order rate constant was obtained at an extraction system of 60% methanol. Regarding the simple regressions analysis the anthocyanin index showed a better relationship with CIELAB parameters: (L*; r =-0.928, p < 0.05), (a*; r = 0.982, p < 0.01), (b*; r = 0.927, p < 0.05), (C*ab; r = 0.9793, p < 0.01) and (hab; r = -0.936, p < 0.05). However, the correlation existing between color parameters and the second-order rate constant did not show a good relationship. When multiple linear regression analysis were applied considering the angular coordinates (L*, C*ab, hab) as independent variable values, a R2 nearing 1 was obtained for anthocyanins index. While a value of R2 = 0.63 was obtained for the second-order rate constant.

Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs.

This study was designed to determine the contents of total polyphenols, flavonoids, flavonols, flavanols, and anthocyanins of purple corn (Zea mays L.) extracts obtained with different methanol:water concentrations, acidified with 1% HCl (1 N). Another objective was to determine the antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and deoxyribose assay, individual phenolic compounds by high-performance liquid chromatography (HPLC), and endogenous antioxidant enzyme (superoxide dismutase [SOD], catalase [CAT], and total peroxidase [TPX]) activity and lipid peroxidation activity (thiobarbituric acid-reactive substances [TBARS] assay) in isolated mouse organs. Overall, the highest total content of polyphenols, anthocyanins, flavonoids, flavonols, and flavanols was obtained with the 80:20 methanol:water extract, acidified with 1% HCl (1 N). The 50% inhibitory concentration values obtained by the DPPH and ABTS assays with this extract were 66.3 µg/mL and 250 µg/mL, respectively. The antioxidant activity by the FRAP assay was 26.1 µM Trolox equivalents/g, whereas the deoxyribose assay presented 93.6% inhibition. Because of these results, the 80:20 methanol:water extract, acidified with 1% HCl (1 N), was used for the remaining tests. Eight phenolic compounds were identified by HPLC: chlorogenic acid, caffeic acid, rutin, ferulic acid, morin, quercetin, naringenin, and kaempferol. Furthermore, it was observed that the purple corn extract was capable of significantly reducing lipid peroxidation (lower malondialdehyde [MDA] concentrations by the TBARS assay) and at the same time increasing endogenous antioxidant enzyme (CAT, TPX, and SOD) activities in isolated mouse kidney, liver, and brain. On the basis of the results, it was concluded that the purple corn extract contained various bioactive phenolic compounds that exhibited considerable in vitro antioxidant activity, which correlated well with the decreased MDA formation and increase in activity of endogenous antioxidant enzymes observed in the isolated mouse organs. This warrants further in vivo studies with purple corn extracts to assess its antioxidant activity and other bioactivities.

Evaluación del contenido nutricional de algunos alimentos consumidos por los pobladores de la región selva / Evaluations of nutritional content of some food consumption by region of the jungle people

El presente estudio analiza el contenido de macro y micronutrientes de alimentos provenientes de la región de Huánuco. Se evaluó el contenido de humedad, proteínas grasas, cenizas y carbohidratos según la AOAC, fibra según el método de la AOCS, se determinó ácido ascórbico por HPLC según el método modificado de Ramallo y col. Los minerales como el cobre, hierro y magnesio fueron evaluados según el método de la AOAC. Se analizaron por triplicado 18 alimentos: Carambola, Cocona con semilla, Cocona sin semilla, Aguaje, Zapote, Plátano Guayaquil, Pijuayo, Anona, Umari, Caimito, Huito, Sachamango, Pan de árbol, Ubos, Sachaculantro, Pituca, Sachapapa, Frijol ucayalino y frijol de palo. Se determinó mayor contenido de proteínas de Frijol ucayalino (18.98%), así como mayor contenido de cenizas (4.52%). Existe mayor contenido de grasas en Umari (21.95%). Asimismo, hay mayor contenido de fibra (23.735) y ácido ascórbico (48.8 mg/100g) en el Aguaje. En cuanto a minerales, presenta mayor contenido de cobre el Frijol de palo (1.75 mg/kg), hierro del Frejol ucayalino (5.16 mg/kg) y magnesio de zapote (137.07 mg/kg). El trabajo concluyó que los alimentos estudiados representan un gran aporte de macro y micronutrientes en la alimentación peruana siendo importante la difusión de sus propiedades nutricionales y promoción de su consumo.

This study examines the macro and micronutrient content of foods from the región Huanuco. We evaluated the moisture content, protein, fat, ash and carbohydrate according to AOAC, fiber using the method of the AOCS, ascorbic acid was determined by HPLC according to the modified method of Ramallo et al. Minerals such as copper, iron and magnesium were evaluated using the method of the AOAC. 18 were analyzed in triplicate food: Carambola, Cocona with seed, Cocona without seed, Aguaje, Zapote, Guayaquil, Pijuayo, Anona, Umari, Caimito, Huit, Sachamango, Bread tree, Ubos, Sachaculantro, Pituca, sachapapa, Beans Ucayali and Bean stick. It was found higher protein content in beans Ucayali (18.98%) and higher ash content (4.52%). There is also a higher content of fiber (23.73%) and ascorbic acid Aguaje (48.80 mh/100 g). as there are minerals higher cooper content in bean pole (1.75 mg/kg), Ucayali bean iron (5.16 mg/kg) and magnesium in Zapote (137.07 mg/kg). the study concluded that foods surveyed represent a major contribution of macro and micronutrients in Peruvian food still important the dissemination of its nutritional properties and promote their consumption.

Efecto del consumo moderado de vino tinto sobre algunos factores de riesgo cardiovascular / Effects of a moderate consumption of red wine on cardiovascular risk factors

Introducción: las enfermedades cardiovasculares serán una de las principales causas de muerte en el país al 2020. Objetivo: determinar el efecto del consumo moderado del vino tinto sobre algunos marcadores de riesgo cardiovascular. Material y Métodos: se midió en vino capacidad antioxidante, antocianinas, polifenoles cuantificándose por cromatografía. Se seleccionaron 14 varones y 14 mujeres en 4 grupos de 7; dos grupos bebieron vino durante un mes, realizándoles análisis bioquímicos en condiciones basales, a los 15 y 30 días. Resultados: el vino presentó 226.9 mg/L antocianinas, C.I.50% del radical libre DPPH= 42.27 mg/ml; polifenoles totales = 1281.57 mg/L; cafeico = 11.82 mg/L, quercetina =9.40 mg/L y kaempherol =1.08 mg/L. En varones redujo significativamente en 10,19% glucosa, VLDL en 10,79% y el riesgo coronario 15,97% en varones y 36,5% en mujeres; incrementó significativamente 19,98% HDL en varones y 55,15% en mujeres. Conclusiones: el vino tinto aumentó HDL y redujo el índice de riesgo cardiovascular sobretodo en mujeres.

Introduction: the cardiovascular illnesses will be among the main causes of death in Perú by the year 2020. Objective: to determine the effect of moderate consumption of red wine on some cardiovascular risk scores. Materials and methods: chromatography of anthocyanin and several polyphenols was used to measure wine antioxidant capacity. The selected volunteers, 14 men and 14 women, were distributed in 4 groups of 7; two groups drank wine for a month; biochemical tests were performed on all volunteers at days 0, 15 and 30. Results: the wine had 226.9 mg/L anthocyanins, C.I.50% of the free radical DPPH = 42.27 mg/mL; total polyphenols = 1281.57 mg/L; caffeic acid = 11.82 mg/L, quercetin = 9.40 mg/L and kaempherol =1.08 mg/L. In men wine reduced glucose levels significantly in 10.19%, VLDL in 10.79%; the coronary risk was reduced by15.97% in men and 36.5% in women; HDL levels were increased significantly, 19.98% in men and 55.15% in women. Conclusions: moderate consumption of red wine increased HDL levels and reduced the cardiovascular risk index, mainly in women.

Componentes fenólicos de la dieta y sus propiedades biomedicinales / Phenolics compounds of the diet and his biomedicinal properties

Los compuestos fenólicos son un amplio grupo de sustancias con diferentes estructuras químicas y actividad, son constituyentes importantes de las plantas y que a su vez les otorga múltiples efectos benéficos. Est n presentes generalmente en forma de glucósidos en los extractos de las frutas, hierbas, vegetales, cereales y otros materiales de plantas ricos en polifenoles lo que ha permitido su utilización por la industria alimentaria no solo por las características organolípticas que le confieren a las frutas y verduras sino que retardan la oxidación de los lípidos y mejoran la calidad nutricional de los alimentos. En adición a esto, los polifenoles presentan una amplia gama de actividades biológicas, incluyendo la actividad anticancerígena, antiinflamatoria, antihipertensiva, estrogónica, antioxidante y efectos protectores contra enfermedades cardiovasculares. Especialmente estos componentes pueden ejercer efecto antioxidante como el secuestro de radicales libres, donan moléculas de hidrogeno, barren moléculas de superóxido, quelan metales de transición; estas propiedades son atribuidas principalmente al grupo hidroxilo presente en su anillo estructural. Actualmente ha despertado gran interás su presencia en la dieta así como el estudio del metabolismo y biodisponibilidad de estos compuestos por sus propiedades beneficiosas en la salud humana.

The phenolic compounds are constituent important of the plants and that in turn grants multiple charitable effects to them. They are present generally in the shape of glucosides in the extracts of the fruits, herbs, vegetables, cereals and other rich materials of plants in polyphenols what has allowed his utilization for the food industry not only for the characteristics organolepticas that award him to the fruits and vegetables but they retard the oxidation of the lipids and improve the nutritional quality of the food. In addition to this, the polyphenols present a wide scale of biological activities, including the anticarcinogenic, antiinflammatory, antihypertensive activity, estrogenic, antioxidant and protective effects against cardiovascular diseases. Specially these components can exercise antioxidant effect as the scavenging of radical free, donate molecules of hydrogen, sweep molecules of superoxide, quelan metals of transicici¢n, these proper ties are attributed principally to the group hydroxyl present in his structural ring. Nowadays they have woken great in terest up his presence in the diet as well as the study of the metabolism and biodisponibilidad of these compounds for his beneficial properties in the human health