Antioxidants in Andean food and meals
(2013)- Abstract
- Abstract
The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits.
Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. Total polyphenolic content was evaluated by Folin-Ciocalteau reagent. Individual polyphenolic compounds were identified and quantified by reverse-phase HPLC.
The ABTS... (More) - Abstract
The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits.
Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. Total polyphenolic content was evaluated by Folin-Ciocalteau reagent. Individual polyphenolic compounds were identified and quantified by reverse-phase HPLC.
The ABTS method showed high antioxidant activity and high polyphenol content in hydrophilic and hydrophobic parts of quinoa (Chenopodium quinoa), and in canihua (Chenopidium pallidicaule), another Andean grain.
In qentu (Rumex acetosella), the highest antioxidant content and polyphenolic content was found in the hydrophilic and hydrophobic parts.
In chilca (Baccharis papillosa subsp. papillosa), a medicinal Andean plant, four phenolic compounds were reported: ermannine, isokamferine, drupanine and 5,7,5’,4’-tetrahydroxy-3-methoxyflavone. Highest antioxidant activity was found in 5,7,5’,4’-tetrahydroxy-3-methoxyflavone, followed by drupanine and ermannine.
When Andean tubers such as white potato and freeze- and sun-dried potato called chuño (Solanum tuberosum) were compared with colored potato (Solanum stenotomum), slightly higher antioxidant content was found in colored potatoes, but polyphenolic content was similar in both cases.
A partial correlation was found between botanical classification, based on morphological identification, and polyphenol composition in colored potatoes. For the ‘Ñojchjachaya’ cultivar, a strong correlation was found, with high levels of anthocyanidins. However, a correlation could be found between the ans gene clades, levels of anthocyanidins, and other polyphenols. The correlation between color and antioxidants in colored potatoes was confirmed.
Antioxidant activity in processed food and meals may increase or decrease depending on the combination of individual food items, as well as in the cooking process. In some meals, antioxidant content was slightly higher than in other processed food; this was associated with higher fiber content.
Antioxidant activity was evaluated in approximately 80 samples, comprising individual foods and meals. Based on the results, the conclusion was that antioxidant activity in individual foods is overestimated in comparison with processed food. (Less) - Abstract (Swedish)
- Popular Abstract in English
Popular scientific summary
Interest in food and plants as sources of antioxidants has increased in recent years, since antioxidants are believed to have major health benefits.
Food and plants have complex matrices made up of different compounds (polyphenols, antocyanidin, carotenoids, etc) that individually or jointly can act as antioxidants. Polyphenols and anthocyanidins are relatively small molecules of non-carbohydrate, non-protein, and non-lipid nature. They are commonly colored and have an astringent and bitter taste.
Many of the studies of antioxidant activity have analyzed individual foods, but not combinations such as processed food.
For... (More) - Popular Abstract in English
Popular scientific summary
Interest in food and plants as sources of antioxidants has increased in recent years, since antioxidants are believed to have major health benefits.
Food and plants have complex matrices made up of different compounds (polyphenols, antocyanidin, carotenoids, etc) that individually or jointly can act as antioxidants. Polyphenols and anthocyanidins are relatively small molecules of non-carbohydrate, non-protein, and non-lipid nature. They are commonly colored and have an astringent and bitter taste.
Many of the studies of antioxidant activity have analyzed individual foods, but not combinations such as processed food.
For this thesis, various kinds of foods and meals were collected in order to analyze antioxidant activity, and to identify and quantify the polyphenolic and anthocyanidin compounds.
Antioxidant activity and polyphenolic content were analyzed, using spectrophotometric methods. Polyphenols and anthocyanidins were identified and quantified through the use of high-performance liquid chromatography.
High antioxidant activity and high polyphenolic content in the hydrophilic and hydrophobic parts was reported in quinoa, a grain from the Andean region of South America. When Andean tubers such as white potato and a freeze- and sun-dried potato called chuño were compared with colored potato, slightly higher antioxidant activity was found in the colored potatoes, but the polyphenolic content was shown to be similar in both cases. The correlation between gene material and presence of anthocyanidins and polyphenols was investigated. The results showed a correlation, confirming the concept of the link between color and antioxidants.
Antioxidant activity in processed food may be increased or decreased depending on the combination of individual food items and the cooking process. In some processed foods, antioxidant activity was slightly higher, and this was associated with higher fiber content.
Antioxidant activity was evaluated in approximately 80 samples (individual and processed food). Based on the results it can be concluded that antioxidant activity in individual foods is overestimated in comparison with processed foods. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3731229
- author
- Tejeda, Leslie LU
- supervisor
-
- Lars Nilsson LU
- opponent
-
- PhD Jaromir, Lachman, Faculty of Agrobiology, Czech University of Life Sciences, Prague, Czech Republic
- organization
- publishing date
- 2013
- type
- Thesis
- publication status
- published
- subject
- keywords
- Antioxidant capacity, polyphenolic compounds, anthocyanidins, individual food, meals, ans and stan genes
- pages
- 100 pages
- defense location
- Lecture Hall C, Centre for Chemistry and Chemical Engineering, Getingevägen 60, Lund University, Faculty of Engineering
- defense date
- 2013-05-27 09:00:00
- ISBN
- 978-91-978122-7-6
- language
- English
- LU publication?
- yes
- id
- 187d9f84-ea84-4d49-8499-9182ecae1e55 (old id 3731229)
- date added to LUP
- 2016-04-04 14:14:51
- date last changed
- 2018-11-21 21:19:09
@phdthesis{187d9f84-ea84-4d49-8499-9182ecae1e55,
abstract = {{Abstract <br/><br>
<br/><br>
The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits.<br/><br>
<br/><br>
Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. Total polyphenolic content was evaluated by Folin-Ciocalteau reagent. Individual polyphenolic compounds were identified and quantified by reverse-phase HPLC.<br/><br>
<br/><br>
The ABTS method showed high antioxidant activity and high polyphenol content in hydrophilic and hydrophobic parts of quinoa (Chenopodium quinoa), and in canihua (Chenopidium pallidicaule), another Andean grain.<br/><br>
<br/><br>
In qentu (Rumex acetosella), the highest antioxidant content and polyphenolic content was found in the hydrophilic and hydrophobic parts.<br/><br>
<br/><br>
In chilca (Baccharis papillosa subsp. papillosa), a medicinal Andean plant, four phenolic compounds were reported: ermannine, isokamferine, drupanine and 5,7,5’,4’-tetrahydroxy-3-methoxyflavone. Highest antioxidant activity was found in 5,7,5’,4’-tetrahydroxy-3-methoxyflavone, followed by drupanine and ermannine.<br/><br>
<br/><br>
When Andean tubers such as white potato and freeze- and sun-dried potato called chuño (Solanum tuberosum) were compared with colored potato (Solanum stenotomum), slightly higher antioxidant content was found in colored potatoes, but polyphenolic content was similar in both cases.<br/><br>
<br/><br>
A partial correlation was found between botanical classification, based on morphological identification, and polyphenol composition in colored potatoes. For the ‘Ñojchjachaya’ cultivar, a strong correlation was found, with high levels of anthocyanidins. However, a correlation could be found between the ans gene clades, levels of anthocyanidins, and other polyphenols. The correlation between color and antioxidants in colored potatoes was confirmed.<br/><br>
Antioxidant activity in processed food and meals may increase or decrease depending on the combination of individual food items, as well as in the cooking process. In some meals, antioxidant content was slightly higher than in other processed food; this was associated with higher fiber content.<br/><br>
Antioxidant activity was evaluated in approximately 80 samples, comprising individual foods and meals. Based on the results, the conclusion was that antioxidant activity in individual foods is overestimated in comparison with processed food.}},
author = {{Tejeda, Leslie}},
isbn = {{978-91-978122-7-6}},
keywords = {{Antioxidant capacity; polyphenolic compounds; anthocyanidins; individual food; meals; ans and stan genes}},
language = {{eng}},
school = {{Lund University}},
title = {{Antioxidants in Andean food and meals}},
year = {{2013}},
}