Actividad antioxidante de harinas de amaranto obtenidas por extrusión y análisis parcial de su calidad proteica in vivo//Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo
DOI:
https://doi.org/10.18633/biotecnia.v22i1.1121Palabras clave:
Amaranto, extrusión, actividad antioxidante, calidad proteicaResumen
Se evaluó la actividad antioxidante y caracterizó parcialmente la calidad proteica in vivo de harinas de amaranto obtenidas por extrusión a tres niveles de humedad de alimentación (HA) y dos niveles de temperatura (T). Se realizó análisis químico proximal, fenoles totales (FT), y actividad antioxidante (AA). Los tratamientos con mayores y menores niveles de HA y T fueron evaluados en su calidad proteica usando un modelo murino, se incluyeron como referencia harinas de amaranto inflado comercial y sin procesar. Se evaluó la razón neta de proteína (RNP), digestibilidad aparente (DAN) y verdadera de nitrógeno (DVN). Los FT y AA disminuyeron hasta en un 30 y 56 %, respectivamente debido al proceso de extrusión. El análisis de calidad proteica in vivo mostró que los extrudidos de amaranto presentaron mayor DVN (85 y 86.72 % para los menores y mayores niveles de HA y T, respectivamente) con respecto al amaranto inflado (84.55 %) y el amaranto sin procesar (83.01 %). Las pruebas de RNP fueron significativamente diferentes entre harinas extrudidas (4.11-4.32), inflado comercial (3.76) y sin procesar (3.81). En conclusión, el procesamiento por extrusión mejora la RNP y digestibilidad de proteína, sin embargo, los fenoles totales y actividad antioxidante se ven disminuidos.
ABSTRACT
The antioxidant activity was evaluated and partially characterized of the in vivo protein quality of amaranth flours obtained by extrusion at three levels of feed moisture (HA) and two temperature levels (T). We performed proximal chemical analysis, total phenols (FT), and antioxidant activity (AA). Treatments with higher and lower levels of HA and T were evaluated in their protein quality using a murine model, commercial and unprocessed amaranth inflated flours were included as reference. The net protein ratio (RNP), apparent digestibility (DAN)and true nitrogen (DVN) were evaluated. The FT and AA decreased by 30 and 56%, respectively, due to the extrusion process. In vivo protein quality analysis showed that amaranth extrudates have higher DVN (85 and 86.72 % for the lower and higher levels of HA and T, respectively) with respect to inflated amaranth (84.55 %) and unprocessed amaranth (83.01 %). The RNP tests were significantly different between extruded flours (4.11-4.32), commercially inflated (3.76) and unprocessed (3.81). In conclusion, processing by extrusion improves RNP and protein digestibility, however, total phenols and antioxidant activity are diminished.
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