Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)

Fernando Ajala Spessoto, Nayane Tinno Fonteles, Sandriane Pizato, Sergio Sebastian Vega-Herrera, Javier Sulivan PAREDES-MUR, William Renzo Cortez-Vega

Abstract


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

Keywords


Anthocyanins, antioxidant activity, purple corn, Chicha Morada beer

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References


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DOI: http://dx.doi.org/10.18067/jbfs.v7i4.304

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