Productos alimenticios etiquetados como “orgánicos” a base de cultivos andinos: un estudio de sus bio-componentes y actividad antioxidante in vitro

Objective: In this study, the evaluation of the antioxidant properties of several products labeled “organic” made with food matrices of Andean crops is proposed. Material and methods: A total of 23 samples with “organic” labelling based on Andean crops were evaluated with respect to their nutritional composition, antioxidant properties (total polyphenols, total flavonoids, anthocyanins, betalains, and DPPH radical scavenging activity). Result: The results of this study show that the seeds (S1 to S7) followed by the flour mixtures (PM1 and PM3) present high protein contents, while the chia seed (S2) was rich in lipids and ashes. Regarding polyphenols, flavonoids, flavanols, flavonols and anthocyanins, it was observed that the flour mixtures (PM1 to PM5) presented better contents, these mixtures were obtained from maca, quinoa, purple corn, cocoa, and lucuma, while the seeds as red pearl quinoa, amaranth, red quinoa, black quinoa, and tri-color quinoa contributed betaxanthins and betacyanins. The order of classification of the food products with the “organic” label based on the antioxidant value and nutritional composition placed the PM2 sample in first place (quinoa, Criollo cocoa, purple corn, carob powder, cinnamon), followed by purple corn flour (P1) and in third place for flakes (FL). Conclusion: The findings of this study allowed us to establish that the flour mixtures labeled “organic” showed greater DPPH radical scavenging activity.