CARACTERIZACIÓN FISICOQUÍMICA, COMPUESTOS BIOACTIVOS, ACTIVIDAD ANTIOXIDANTE Y SU COMPORTAMIENTO DURANTE LA DIGESTIÓN in vitro DE HARINA DE COL MORADA (Brassica oleracea var. capitata f. rubra)

Abstract

Purple cabbage (Brassica oleracea var. capitata f. rubra) is a vegetable that is produced for use in the preparation of various culinary dishes. It stands out for its high content of water, proteins, minerals, fiber and its low fat content. It contains bioactive compounds such as anthocyanins, phenols and flavonoids necessary to neutralize free radicals in the human body. A flour was prepared to evaluate the physicochemical characteristics and antioxidant properties of purple cabbage and its behavior through in vitro digestion. The results showed that red cabbage flour is rich in carbohydrates (68.61±0.15 %), proteins (15.57±0.17 %), and ash (8.71±0.53 %), in addition to being low in fat (0.55±0.03 %). Bioactive compounds and antioxidant properties showed a decreasing behavior in each digestive phase. In conclusion, antioxidants suffer degradation in the different phases of in vitro digestion.