SciELO - Scientific Electronic Library Online

 
vol.29 número2Asfaltos Colombianos como Precursor de Mesofase CarbonaceaComposición Química Proximal, Capacidad Antioxidante y Actividad Antifúngica de Peciolo de Nalca (Gunnera tinctoria) índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Información tecnológica

versão On-line ISSN 0718-0764

Resumo

FLORES- AGUILAR, Edilberto  e  FLORES-RIVERA, Emille del P.. Stability of Anthocyanin Levels, Total Phenols and Antioxidant Activity of Beverages obtained from Purple Corn ( Zea mays L.) and Cat's claw ( Uncaria tomentosa sp ). Inf. tecnol. [online]. 2018, vol.29, n.2, pp.175-184. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642018000200175.

Four types of functional beverages were prepared from purple corn cob and cat's claw extracts. For these formulations stevia and sucrose were used as sweeteners. The antioxidant properties and stability were analyzed for a period of 86 days at 4 and 18 °C protected from light. The concentration of anthocyanins, total phenols and antioxidant capacity were determined by the differential method of pH, Folin Ciocalteu, Cupric reducing antioxidant capacity and capture of the cation radical 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), respectively. Anthocyanin levels were degraded to a lower extent at 4 °C compare to 18 °C following a first order kinetics, total phenols and antioxidant activity showed stability for 86 days, and it was not affected by storage temperature. The final product showed favorable results regarding the amount of anthocyanins and sensorial characteristics

Palavras-chave : antioxidant activity; purple corn; cat's claw; stevia; anthocyanins.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )