Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico

M.C. Robles-Ramírez; R. Viramontes-Bocanegra; R. Mora-Escobedo; E. Ortega-Robles; M.C. Beltrán-Orozco

doi:10.3989/gya.0878221

Autores/as

M.C. Robles-Ramírez Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0001-6844-217X
R. Viramontes-Bocanegra Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0003-0198-098X
R. Mora-Escobedo Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0003-3197-1187
E. Ortega-Robles Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional - Unidad de Trastornos del Movimiento y Sueño, Hospital General Dr. Manuel Gea González https://orcid.org/0000-0002-1667-2253
M.C. Beltrán-Orozco Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0001-8280-0236

DOI:

https://doi.org/10.3989/gya.0878221

Palabras clave:

Capacidad antioxidante, Fenólicos totales, Flavonoides totales, Procesamiento del cacahuete

Resumen

Se investigó el efecto del tostado, fritura, tostado en microondas y la germinación, sobre las propiedades antioxidantes, el contenido de compuestos fenólicos totales y flavonoides de dos tipos de cacahuete cultivados en México. Los tratamientos térmicos afectaron de forma diferente al contenido de fenólicos y la capacidad antioxidante de las dos variedades de cacahuete (por los métodos de ABTS, DPPH, FRAP y actividad quelante de hierro). La germinación fue el mejor método para aumentar la actividad antioxidante (hasta en 157% en la variedad Virginia) y el contenido de compuestos con potencial nutracéutico de los cacahuates (hasta en 59% de aumento en los fenólicos totales de la variedad Valencia y 700% de aumento en los flavonoides totales de la variedad Virginia). Los cacahuetes germinados podrían usarse como materia prima para la producción de alimentos funcionales.

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