Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)
2020
Spessoto, Fernando Ajala; Universidade Federal da Grande Dourados, Rod. Dourados km 12, Itahum – 79804970, Dourados, MS - Brasil. | Fonteles, Nayane Tinno; Universidade Federal da Grande Dourados, Rod. Dourados km 12, Itahum – 79804970, Dourados, MS - Brasil | Pizato, Sandriane; Universidade Federal da Grande Dourados, Rod. Dourados km 12, Itahum – 79804970, Dourados, MS - Brasil | Vega-Herrera, Sergio Sebastian; Universidade Federal da Grande Dourados, Rod. Dourados km 12, Itahum – 79804970, Dourados, MS - Brasil | PAREDES-MUR, Javier Sulivan; Biotechnological engineer, Machay brewery production manager, Arequipa – Perú | Cortez-Vega, William Renzo; Universidade Federal da Grande Dourados, Rod. Dourados km 12, Itahum – 79804970, Dourados, MS - Brasil
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
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