Capacidad antioxidante total y fenoles totales en una bebida funcional no láctea a base de cáscara de maracuyá y chía

Objective: The measurement of the total antioxidant capacity and total phenols of a non-dairy functional drink based on passion fruit peel and chia was analyzed. Methodology: the preparation of the functional non-dairy drink of passion fruit and chia peels, were performed in triplicate. The juices were mixed with water (80:20, 90:10 and 70:30 v/v). All experiments were performed in triplicate. Version 25 of the SPSS program was used to determine the difference between the means by the unidirectional ANOVA test and the univariate test for proximal composition, total phenolic compounds and antioxidant activity by DPPH. Results: The means were compared using Duncan's test at (p < 0.05). Treatment 3 (T3: BF90%: A10%, Ch45g) showed the highest protein content (0.48%), being the highest treatment in this aspect. The humidity in T3 was the lowest among the treatments (96.20%), which could improve the stability of the product. T3 had the lowest fat content (0.06%), and the ash content was the highest (0.25%), indicating a higher concentration of minerals. T3 presented the highest carbohydrate content (2.4278%), which can influence the energy and taste of the product. Conclusion: the antioxidant activity in T3 was 0.26 mmol/mL TROLOX, intermediate between the treatments, while the phenolic activity was less than 0.01.