ANTIOXIDANT CAPACITY AND HEAT DAMAGE OF POWDER PRODUCTS FROM SOUTH AMERICAN PLANTS WITH FUNCTIONAL PROPERTIES

  • A. BRIZZOLARI
  • A. BRANDOLINI
  • P. GLORIO-PAULET
  • A. HIDALGO University of Milano

Abstract

Aim of the study was to evaluate color, total polyphenol content (TPC), antioxidant capacity (ABTS, FRAP, DPPH), reducing sugars and heat damage (furosine, hydroxymethylfurfural, glucosylisomaltol) of 21 commercial powder products obtained from South-American fruits (mesquite, lucuma, camu camu), seeds (amaranth, purple maize), roots and tubers (yacon, maca, mashua, tocosh), bark (cat’s claw) and leaves (graviola). TPC and antioxidant capacity were maximum in camu camu and cat’s claw powders, and minimum in tocosh, amaranth, lucuma and maca; graviola, mashua, purple maize and mesquite also showed good antioxidant attributes. Yacon, mashua and lucuma powders had high reducing sugars content (40.9, 34.4 and 21.2 g/100 g DM, respectively) and heat damage (HMF 146.6 mg/kg, furosine 2399.8 and 2228.4 mg/100 g protein, respectively). Overall, camu camu powder and cat’s claw were the most interesting products, having high levels of total polyphenols and antioxidant capacity together with very low heat damage.

Author Biography

A. HIDALGO, University of Milano
Dipartimento di Scienze per gli Alimenti, la Nutrizione, l'Ambiente (DeFENS)
Published
2019-05-20
How to Cite
BRIZZOLARI, A. et al. ANTIOXIDANT CAPACITY AND HEAT DAMAGE OF POWDER PRODUCTS FROM SOUTH AMERICAN PLANTS WITH FUNCTIONAL PROPERTIES. Italian Journal of Food Science, [S.l.], v. 31, n. 4, may 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1521>. Date accessed: 08 dec. 2019. doi: https://doi.org/10.14674/IJFS-1521.