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Table 3 Total phenolic content (TPC), total monomeric anthocyanin (TMA), total anthocyanin content (TAC), and antioxidant capacity by the ABTS and DPPH methods in Chicha

From: Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health-relevant functional benefits

  TPC† (mg GAE/100 mL) TMA** (mg/L)‡ TAC (UHPLC)* (mg CC/L)‡ ABTS† (μmol TE/100 mL) DPPH (μmol TE/100 mL)
Z1 33.45 ± 0.01 18.37 ± 2.59 42.22 ± 3.34 187.21 ± 7.89 106.76 ± 24.74
Z2 41.79 ± 0.08 31.09 ± 9.73 63.16 ± 13.59 235.78 ± 41.50 131.94 ± 14.77
Z3 30.63 ± 0.05 25.73 ± 8.95 52.78 ± 12.69 177.07 ± 26.18 122.44 ± 32.24
Z4 35.54 ± 0.06 27.06 ± 6.71 57.31 ± 9.07 213.98 ± 31.87 120.99 ± 32.24
Z5 28.09 ± 0.03 16.81 ± 6.07 39.45 ± 9.25 203.28 ± 80.09 108.47 ± 22.32
  1. No significant difference at p < 0.05
  2. *Expressed as cyanidin chloride aglycon
  3. **Expressed as cyanidin-3-glucoside equivalents.
  4. †Significant correlation (Pearson) between TPC and ABTS; r = 0.62
  5. ‡Significant correlation (Pearson) between TMA and TAC; r = 0.78
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Journal of Ethnic Foods

ISSN: 2352-6181

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