Effect of turmeric flour on the sensory properties, antioxidants and antidiabetic activity of a spicy fruit sauce
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Universidad Nacional de Colombia
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Peru is one of the largest exporters of turmeric. In this sense, it is important to use turmeric in new products for national consumption to achieve its revalorization with other national resources, such as mango, cocona, and charapita chili of Amazonian origin. Due to the growing interest in functional foods, the aim of this study was to evaluate the effect of the addition of turmeric (Curcuma longa L.) flour (TF) to a spicy fruit sauce (SFS), in the sensory rating, total phenolic compounds (TPC), and antioxidant activity. A factorial experiment design of two factors was carried out: TF content (6, 7, 8, and 9%) and type of fruit (mango and cocona). The proximal composition was determined, and spectrophotometric methods were used to measure the TPC, total curcuminoids, and antioxidant activity: DPPH, FRAP, and ABTS; the colorimetry method was used to measure the color of the samples; and atomic absorption spectroscopy was used to measure the mineral content. The antidiabetic activity was determined for the optimized sample. The optimal SFS was mango-based with 8% TF, with 5.01±0.23 mg curcuminoids g-1, 4.29±0.13 mg GAE g-1, and a higher flavor rating (4.39). The antioxidant capacity DPPH, FRAP, and ABTS was: 15.01±2.38, 14.59±0.04, and 42.01±2.11 µmol TE g-1, respectively; and the α-glucosidase inhibition test resulted in IC50 of 69.81±9.42 μg mL-1. In conclusion, TF provides TPC, curcuminoids, antioxidants, and antidiabetic activity. This suggests possible future applications of TF in the development of functional food with antioxidant and antidiabetic effects.
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