紫玉米酿造Chicha Morada啤酒花青素含量及抗氧化活性测定

Fernando Ajala Spessoto, Nayane Tinno Fonteles, S. Pizato, Sergio Sebastian Vega-Herrera, Javier Sulivan Paredes-Mur, William Renzo Cortez-Vega
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引用次数: 0

摘要

啤酒是拉丁美洲最受欢迎的酒精饮料。精酿啤酒加入了香料、谷物、水果或草药等新颖的成分。秘鲁安第斯山脉生长的紫玉米(Zea mays L.)被用来制作一种典型的无酒精饮料“Chicha Morada”。花青素是紫色的主要成分,像生物活性化合物一样对人体有益。采用ph差法和DPPH法分别测定了紫玉米种子、紫玉米棒子和奇哈莫拉达啤酒花色苷单体含量(TAC)和抗氧化活性。总花青素含量从高到低依次为穗轴、种子和啤酒。抗氧化活性从高到低依次为穗轴、啤酒和种子。Chicha Morada啤酒仍然具有抗氧化活性和生物活性化合物,对健康有积极影响
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)
Beer is the most preferred alcoholic drink in Latin America. Craft-beer adds novel ingredients such as spices, cereals, fruits, or herbs. Purple corn ( Zea mays L.) growth in Andes Peruvian is used to made a typical non-alcoholic drink called “Chicha Morada”. Anthocyanins are responsible of purple coration and have healthy properties for humans acting like bioactive compounds. The current study determined anthocyanins monomeric content (TAC) and antioxidant activity of seeds purple corn, cob purple corn, and Chicha Morada beer by the pH-differential method and DPPH assay, respectively. The total anthocyanin content decreased in the order to cob, seeds, and beer. The antioxidant activities decreased in the order to cob, beer, and seeds. Chicha Morada beer remain have antioxidant activity and bioactive compounds that could affect health positively
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