Argüelles ML, Hernández RI, Méndez ID, Méndez HP

Language: Spanish
References: 13
Page: 25-28
PDF size: 382.00 Kb.

ABSTRACT

Introduction. Eat healthy foods with added nutritional value is a global trend to prevent disease. (Meyers et al., 2003). Condition assessment based on regional preparations, which support consumption as opposed to industrial preparations. Quantify local food antioxidants (Gil et al., 2002) would base the recovery of the food identity. Objective. Evaluate antioxidant capacity of preparations in Tlaxcala. Material and methods. Selection of 73 representative drinks and meals prepared with native speakers. Samples of 100 g fresh. Antioxidant activity reported in% reduction of DPPH, each preparation was assessed in three days with pseudorreplicas. Statistical analysis: comparison of arithmetic, STATA v.10. Antioxidant evaluation technique with commercial free radical DPPH (2,2-diphenyl picrylhydrazyl) 133,333 mM final concentration of ethanol (Wu et al., 2006) was prepared using 50 mL of 10, 100 and 1000 ppm in ethanol. IT was allowed to react with samples to assess the DPPH for 30 minutes at 35oC then subjected to ELISA reader at 517 nm. Results. 47 preparations showed more than 70% reduction of DPPH, 21 between 40 and 69% reduction and 5 less than 40% reduction of DPPH. No statistically significant difference between drinks and preparations: 2,329, p = .787. Conclusions. The preparations observed high antioxidant capacity, it is necessary to maintain and/or rescue food traditions. Some meals fulfill functional characteristics. Use local raw materials contributes to sustainable nutrition.

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